Maultaschen are German dumplings, similar in shape and preparation to Italian agnolotti. This collection of big, rich flavors is surprisingly light on the palate, creating a great counterpoint to the rich, smokey beer.
Serves 8 as an appetizer
Short Rib Filling:
1.5# boneless beef short ribs
1c onion, large dice
1/2c carrot, large dice
1/2c celery, large dice
2T tomato paste
12oz Hair of the Dog Adam
2T canola or other vegetable oil for searing
Season the short ribs liberally with salt. In a heavy bottomed pot over medium heat, sear the meat on all sides until deeply browned. Set meat aside. Reduce heat to medium-low. Add onion, carrot, and celery, and stir frequently until onion and carrot are deeply browned, but not burnt. Add tomato paste, stir to coat vegetables, and continue to cook until paste takes on a more brick red color, 2-3 minutes. Add the beer and scrape the bottom of the pan thoroughly to incorporate any browned bits stuck to it. Return the meat to the pan, cover tightly, and place in a 350 degree oven for two hours, or until meat comes apart easily. Allow to cool uncovered on the counter until meat is cool enough to handle. Pull meat apart and coarsely chop it. Strain the liquid and place back on the stove on medium low heat. Simmer until reduced by 2/3, and return shredded/chopped meat to the pan. There should be just enough liquid to moisten the meat. If there is excess liquid collecting in the pan, continue to reduce. Transfer to a clean container and refrigerate.
500 g flour
water (amount depends on size of eggs)
Sift the flour into a bowl and make a large indention in the center. Break the eggs into the center and slowly mix the eggs into the flour with a fork, beginning in the middle and moving outwards. Add water as needed (about one-half egg shell of water per egg) until a solid dough has formed. Remove the dough from the bowl and knead it on a well-floured surface until it is firm and smooth. Form into a ball, cover with a cloth, and let rest for 30 minutes.
Divide into manageable chunks and run through a pasta roller until you reach its thinnest setting. Dust the sheets with flour and keep them covered with plastic wrap while you work. Remove the meat from the refrigerator. It should have a consistency similar to Play-Do now. Work it into 1.5" cylinders about the diameter of a penny. Lay out a sheet of dough and brush lightly with whisked egg yolk. Arrange meat lengthwise on the sheet with roughly 1" of space between each piece, and roll the dough over to form a tube, overlapping by about 1". Starting at one end with your fingers, press down on the spaces between the meat, pushing out as much air as possible. Create a firm seal by pressing down firmly on these spaces with a knife handle or wood dowel. Cut lengthwise to remove the bulk of the excess dough and between the dumplings to separate. Place them in a pan, dusted with flour, until ready to cook. To cook, poach them for 8-10 minutes in well salted, simmering water.
1qt cold water
3 6" squares of kombu
1c bonito flake
We're looking for an assertively flavored dashi that remains fairly clean and clear. The bacon will reinforce the smokey flavor of the bonito flake and add a meaty richness that will help to integrate it better with the other flavors in the dish.
With a damp towel, gently wipe the surface of the kombu to remove some of the powdery coating. Place in a saucepan with the water and very slowly bring to a simmer over the coarse of roughly 15 minutes. Remove from heat and let stand for another 15 minutes before removing the kombu.
Add the bacon, and simmer covered for 90 minutes. Strain and add water as needed to return to a full quart of liquid. Bring to a rolling boil. Add bonito flake. Wait a few seconds for the liquid to return to a boil, then remove from the heat and let stand for three minutes. Strain through fine mesh. If needed, adjust salt to taste and refrigerate. When the liquid is thoroughly chilled, the fat will have solidified on the top. Remove and discard the fat.
1.5c cleaned and sliced matsutake mushrooms
In a wide, heavy pan over medium-high heat, bloom the butter and allow to begin to brown. Add the mushrooms, spreading them into a single layer. Cook them golden brown on one side, salt to taste, and toss together in the pan until cooked through. Transfer to a paper towel lined plate to soak up excess butter.
To Assemble the Dish:
Freeze a small chunk of foie gras torchon. Remove from freezer roughly 30 minutes ahead to temper. Slice very thinly with a knife or mandoline and arrange on parchment paper. Finely chop 2T of chives for garnish. Poach the maultaschen. While they are cooking, heat the dashi and warm the mushrooms in a pan. Ladle 1.5oz of dashi into each bowl. Add two dumplings and five or six mushroom slices. Garnish with chives and a slice of foie gras.