Prep Time5 minutes. Makes 1 12-oz. serving.
- 1 ct. Gordon Choice English Muffin, sliced and toasted
- 2 oz. Recipe: Birria Braised Beef Batch
- 5 lb. Markon #2 Tomatoes
- 1 lb. #2 Jumbo Onions
- 3 oz. Gordon Choice Canola/Extra Virgin Olive Oil 75/25 Blend, divided
- to taste Kosher Salt
- to taste Black Pepper
- 5 oz. Roasted Beef Base
- 1 lb. Guajillo Chile Paste
- 6 oz. Water
- 10 ct. Osso Bucco
- 4 oz. 5% Red Wine Vinegar
- 4 oz. Roasted Garlic
- 7 oz. Honey
- 1½ oz. Light Brown Sugar
- 1½ tsp. Trade East Ground Cinnamon
- 2 tsp. Trade East Whole Oregano
- 1½ tsp. Trade East Ground Coriander, toasted
- 2¾ tsp. Trade East Ground Cumin, toasted
- ¾ tsp. Kosher Salt
- 2 gal. Water
- Heat a convection oven to 400°F on high fan.
- Remove the tomato cores, split the tomatoes lengthwise and add to a stainless steel bowl.
- Cut the onions in half, removing the peels and the core and place in a separate stainless steel bowl.
- Toss the tomatoes with ¾ oz. of the oil blend and season with salt and pepper to taste.
- Place the tomatoes, cut-side up, on a parchment-lined sheet tray, spacing them as far apart as possible.
- Add ¼ oz. of oil blend to the onions and season with salt and pepper to taste.
- Place the onions, cut-side up, on a parchment-line sheet tray spacing them as far apart as possible.
- Roast the tomatoes and onions for 30 minutes, flipping them after 15 muinutes.
- Cool the vegetables. You will need 24 oz. of roasted tomatoes and 8 oz. of roasted onions. Reserve until needed.
- Whisk together the beef base, 2 oz. of the guajillo paste and 6 oz. warm water in a stainless steel bowl to make a basting glaze.
- Heat a second convection oven to 425°F on high fan.
- Add the thawed osso bucco cuts to large stainless steel bowls, along with the remaining 2 oz. of oil blend and season with salt and pepper, as desired. Toss the cuts to coat each side.
- Place the cuts on roasting racks fitted inside sheet trays and roast for 25 minutes, flipping the beef after 15 minutes.
- Brush half of the basting glaze on the tops of the osso bucco and cook for 5 minutes. At the 20-minute mark, repeat this step on the other side
- Remove the sheet trays from the oven after 25 minutes and reserve the osso bucco for the braising process.
- Heat the convection oven to 325°F on high fan.
- Transfer the roasted tomatoes and onions from Step 1 to a Vitamix blender or equivalent and purée until smooth.
- Add the red wine vinegar, roasted garlic, honey, brown sugar, cinnamon, oregano, coriander, cumin and salt and purée again until smooth.
- Transfer the mixture to a large stock pot, followed by the remaining 14 oz. of guajillo paste and 2 gal. of hot water. Whisk until combined and bring to a simmer.
- Place the osso bucco in a 6" full hotel pan and pour the chili broth over them. They should be covered by an inch or two of broth. Reserve extra broth for later.
- Cover the top of the braise with parchment paper cut to fit inside the hotel pan, followed by a sheet of heavy foil over the top rim. Roast in the convection oven for 4 hours.
- Remove from the oven and allow to cool slightly.
- Lift the osso bucco out using tongs and pull the meat, placing it into a stainless steel bowl. Discard the bones, but ensure all the marrow remains with the braising liquid.
- Reserve the braising liquid in a cambro container. Keep the pulled beef and broth in separate containers and under refrigeration until needed for service.
- 2 ct. Gordon Choice Large Eggs
- 1 oz. Markon Ready-Set-Serve Frozen Chunky Avocado
- 1 oz. Gordon Choice Hollandaise Sauce Mix
- ½ oz. Water
- ½ oz. Birria Braising Liquid Broth
- ¼ oz. Gran Sazón Cotija Cheese, grated
- ½ tsp. Markon Ready Set Serve Cilantro Leaves, for garnish
Recipe: Birria Braised Beef Batch
STEP 1: Roast the tomatoes and onions
STEP 2: Roast the osso bucco
STEP 3: Making the braise
YIELD: BEEF YIELD: 45% BROTH YIELD: 2 gal.
- Fill a medium sauce pot with water on low to medium heat for poaching the eggs. Season the water, as desired, with salt and a splash of vinegar.
- Heat a salamander or broiler to high heat.
- Create the birria hollandaise using a 2:1 ratio (hollandaise mix and liquid (equal parts birria braising broth and water).
- Boil the liquid and then whisk in the hollandaise powder vigorously until fully combined, smooth and viscous. Reserve until needed for service.
- Split the English muffin in half and place it, cut-side up, on a ¼ sheet tray under the broiler or salamander
- Toast until the cut side is golden-brown.
- Crack both eggs into separate 4 oz. souffle cups and bring them to the poaching station.
- Whisk the hot water so it swirls inside the pot.
- Pour the eggs into the water, one at a time, so they don't crowd one another.
- Poach the eggs until the whites are no longer opaque and the yolk is soft-poached, then remove with a slotted spoon.
- Heat the braised beef with a few tablespoons of water in a sauté pan on medium-high heat as the eggs cook.
- To plate, place the English muffins down next to each other. Cover both English muffins, wall to wall, with equal portions of beef.
- Slide the poached eggs on top of the braised beef, followed by 1 oz. of hollandaise per egg.
- Dust the sauce with grated cotija cheese, 1/2 oz. of avocado per egg and leaves of cilantro for garnish.
NOTE: For visual height, julienne some corn tortillas and drop them in the fryer briefly to create a functional garnish.
This recipe originally appeared in the Gordon Food Service Foodscape publication.