(for 4 persons)

Ingredients

• 4 pc Wagyu beef short rib without bone (300gr each)
• 1 Tbsp Salt
• 1/2 Tbsl Black pepper
• 1,5L Red wine (Boiled evaporate all alcohol)
• 1 pc Onion (Sliced)
• 1 pc Carrot (Sliced)
• 1 Head of garlic (cut in half)
• 1 pc Fennel (Sliced)
• Thyme
• 3 Tbsp of Honey
• 2 pc Shallot (Sliced)
• 1 pc Leek (Sliced)
• 1 pc Cardamom
• 400 g Pumpkin (Peeled and sliced)
• 100 g Whipping cream

Preparation

1. Pre-heat a sauce pan with olive oil, cook the sliced shallot with salt, once are transparent add the sliced leek, 2 dice of butter and cook during 3-5 minutes.

2. Then add the pumpkin and cardamom, cover and cook at low temperature with whipping cream. Once is soft blend in a mixer together until puree texture and reserve.

3. Trim off any large areas of surface fat from the ribs. Season the meat with salt and black pepper in a pan fry with olive oil (Rare, to seal the meat)

4. Put the meat in a oven tray, Enough deep to cover the meat with the wine. Add the onion, carrot, garlic, thyme, fennel, honey and the red wine. Cover and cook in to the oven at low temperature 80c during 24h, until the meat is tender.

5. Reserve the meat and strain the red wine. If the sauce seems too fatty, pour it out of the cooker into a jar. Let stand a few minutes and spoon off fat as it rises to the surface. Reduce the jus in a sauce pan until sauce texture, add 2 small cold butter dice and beat with a kitchen whisk.

6. Sautée the seasonal mushrooms with olive oil, garlic and thyme leaves and salt, serve in a plate, add the pumpkin puree, the short ribs and the sauce.

7. Serve with leaves of salad.