Downtown West Palm Beach’s beloved Pistache is a classic French eatery offering casual fare in a sophisticated, upbeat setting. “Our boeuf bourguignon has a deep rich flavor from the slow cooking and the reduction of the sauce,” says Chef de Cuisine Isaac Cerny. “The beef is incredibly tender, and the vegetables add a contrast of freshness. It reminds me of my grandmother’s pot roast—only much better!”
2 each 3-bone beef short ribs, 18-20 oz
Salt and pepper as needed
½ pound button mushrooms
½ cup onions, medium dice
¼ cup carrots, medium dice
1 shallot, quartered
4 garlic cloves, crushed
¼ cup leeks, sliced and rinsed
1 fresh tomato, small dice
¼ cup tomato paste
2 cups red port
4 cups Burgundy wine
2 quarts veal stock
For the Herb Sachet:
1 tsp black peppercorn, toasted
2 bay leaves
2 sprigs thyme
1 sprig rosemary
- In a sauce pot, add the port and Burgundy. Reduce by half.
- Add the veal stock and herb sachet. Bring to a boil and reserve.
- Season the short ribs and brown on all sides in canola oil over medium heat. Remove from the pan and drain excess fat.
- Return pan to medium heat and add the mushrooms, onion, carrot, shallot, garlic and leeks. Sweat until golden brown.
- Add the fresh tomato and cook for 5-10 minutes.
- Add the tomato paste and cook over low heat for another 5-10 minutes.
- Return the short ribs to the pan and add the reduced wine and veal stock.
- Cover and braise at 275 F for 2-3 hours or until just tender.
- Remove and let cool at room temperature for 2 hours.
- Remove the short ribs and portion them into 4 equal-sized pieces.
- Strain the liquid and reduce by half over medium heat, skimming off the fat constantly.
- While the liquid is reducing, prepare the side vegetables.
For the Side Vegetables:
1 cup lardons or thick-cut bacon
8 whole baby carrots
8 large redskin potatoes, peeled and quartered, and blanched in boiling salted water until tender
1 cup pearl onions, peeled
2 cup button mushrooms, washed and stems removed
5 tbsp butter, divided
1 sprig fresh thyme
Fresh Italian parsley to garnish
- In a large sauté pan over medium heat, add the lardons or thick-cut bacon and render out the fat.
- Once the fat is rendered, remove the lardons or bacon from the pan.
- Add the mushrooms and increase the heat to high. Cook until golden brown.
- Remove the mushrooms from the pan and add some reserved bacon fat back to the pan.
- Add the pearl onions and cook over medium-high heat until golden.
- Remove the onions and repeat the process with the baby carrots.
- When the carrots are tender (easily pierced with a paring knife), add 2 tbsp butter and 1 sprig of thyme. Season with salt and pepper.
- Combine the lardons or thick-cut bacon, button mushrooms and pearl onions in a large sauté pan.
- Add the reduced braising liquid and 2 tbsp of butter. Stir to incorporate the butter.
- When the butter is incorporated, add the short ribs to the pan and gently baste with the wine mixture.
- In a separate pan, melt 1 tbsp of butter and add the carrots and potatoes. Season with salt and pepper, and gently baste with the butter.
- Divide the mushroom, onion and lardon mix into four bowls. Top with the short ribs and sauce. Garnish with the carrots and potatoes and julienne flat leaf parsley.
101 N. Clematis St., West Palm Beach; 561.833.5090; pistachewpb.com