Tom Brodi, chef at Toca at the Ritz-Carlton, shares this recipe for stampede eggs benedict, with Canada AM.
Stampede Eggs Benedict
Hollandaise ingredients:
- 6 egg yolks
- 3tbs of white wine vinegar
- 8oz of clarified butter (Melted)
- 1tsp of worchestsire sauce
- 4 drops of Tabasco
- Salt to taste
Directions:
Whip egg yolks and vinegar over double boiler until pale yellow in color and quadrupled in volume, begin adding butter in a slow drizzle while whisking until all is combined.
Season with salt, Tabasco and worchestshire sauce
Braised short Rib
Ingredients:
- 2lbs of beef short rib
- 8oz of red wine
- 16oz of dark chicken stock or beef stock
- Mire poix (1 carrot, 2 ribs of celery, 1 onion) coarsely cut
- 4 cloves of garlic
- Salt and pepper
Directions:
Season beef with a generous amount of salt and pepper, in a hot high sided pan sear rib until brown all over, remove from pan and add vegetable until lightly colored, deglaze pan with red wine and chicken stock scraping the bottom of the pot. place rib in pan, bring to a boil and then reduce to a simmer.
Cook the rib until tender ( the meat should pull from the bone with ease aprox. 3 hrs). Once tender remove from liquid, strain braise discarding vegetables and reduce to 1/3 the amount, shred meat with two forks while hot and return to now reduced liquid, adjust seasoning with salt and pepper.
For The Plate:
- 8 4" rounds of brioche (or 4 English muffins cut in half)
- Hollandaise
- 12 oz of short rib in sauce
- 8 soft poached eggs
On each plate place two toasted brioche rounds, top with 1 1/2oz of short bread each and one poached egg each, sauce each egg with as much hollandaise as desired and serve
