1] Bring the water to a boil and add vegetable base. Whisk until dissolved. 2] Season the chuck flats with salt and pepper. Place the oil in a heated rondeau. Place the chuck flats in the pan. Cook and brown on all sides. 3] Place the chuck flats in a 100 mm full-size hotel pan. Pour off excess oil. 4] Add the onions to the rondeau. Cook until browned and tender. Spoon over the chuck flats. 5] Sprinkle the garlic and all-purpose herb seasoning over the chuck flats. Pour the warmed vegetable stock over the chuck flats. 6] Seal the pan tightly with foil. Place in a 180°C convection oven for 3 hours or until fork tender. 7] Transfer the short ribs to a clean, full-size hotel pan to cool, reserving the liquid. 8] Refrigerate for 3-4 hours before hand-pulling. Handpull the meat. 9] Place the meat in a full-size hotel pan, cover, label, date and refrigerate for future service. 10] Strain the cooking liquid into a bain-marie. Allow to cool, then skim off any oil. 11] Transfer the stock to a sauce pot. Add demi glace. Whisk together and bring to a boil. Stir frequently over medium heat for 2-3 minutes. 12] Allow to cool. Transfer to a covered storage container, label, date and refrigerate for future service.
1] Bring the water to boil in a sauce pot. Add the vegetable base and whisk to dissolve. 2] Add the olive oil to a heated rondeau. Add the onions, garlic and bay leaves. Cook until onions are translucent and tender. Add the Arborio rice and mix. 3] Add enough vegetable stock to cover the rice. Simmer over low heat, stirring frequently. Cook until the stock has been absorbed. Add more stock to the rice, a little at a time. Stir frequently until the rice is cooked and has a creamy consistency. It should be tender with a firm bite. 4] Add the Parmesan cheese. Season to taste with salt and pepper. 5] Spread the risotto out on a parchment-lined sheet pan. Allow to cool. 6] Transfer to a covered storage container, label, date and refrigerate for future service.
1] Trim the carrots and slice on the bias into 19 mm pieces. Place in a pot of lightly salted, simmering water. Cook until tender, then drain. Rinse with cold water in a colander, then drain. 2] Transfer to a covered storage container, label, date and refrigerate for future service. 3] Trim and quarter the tomatoes. Cut the peppers and onions into 19 mm pieces. Place the vegetables in separate covered storage containers, label, date and refrigerate for future service.
To prepare à la carte:
1] Place 135 g hand-pulled short ribs on an oiled metal baking pan. Sprinkle a small amount of water on top. Heat in a 180°C oven until warmed. 2] Spray a heated, nonstick sauté pan with pan spray. Add 45 g each of carrots and green peppers, 3 tomato quarters, and 15 g of onions. Sauté until caramelized. Season to taste with salt and pepper. 3] Place 135 g risotto in a heated, nonstick sauté pan. Cook until warmed. Add warmed stock or water to desired consistency. 4] Place the risotto in the center of a warmed serving plate. Place the short ribs on top. Ladle 45 ml demi glace over the short ribs. Place the vegetables on top of the short ribs. Garnish with 22 ml Parmesan cheese. 5] Place under a heated salamander or broiler to melt the cheese.