Short Rib-Stuffed Mini Beignets

Short Rib-Stuffed Mini Beignets
Yields 24
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  1. 1 large yellow onion, thinly sliced
  2. 2 quarts beef broth
  3. ½ cup instant espresso powder
  4. ¼ cup raw sugar
  5. ¼ cup unsweetened cocoa powder
  6. 2½ teaspoons salt, divided
  7. 1 teaspoon ground black pepper
  8. 3 pounds beef short ribs
  9. 1¼ cups warm water (105° to 110°)
  10. ¼ cup buttermilk blend powder*
  11. ¼ cup sugar
  12. 2¼ teaspoons active dry yeast
  13. 4 cups bread flour, plus more for dusting
  14. ¼ cup unsalted butter, melted
  15. 1 large egg, lightly beaten in a small bowl
  16. ½ teaspoon almond extract
  17. ½ teaspoon vanilla extract
  18. Vegetable oil for frying
  19. Beurre Rouge Sauce, recipe follows
  1. In a 4-quart slow cooker, add onion and beef stock. In a small bowl, combine espresso powder, raw sugar, cocoa powder, 2 teaspoons salt, and pepper.
  2. Pat short ribs dry with paper towels, and rub with espresso mixture to coat evenly. Add short ribs to slow cooker, and cook on high until tender, 6 to 8 hours. Remove meat, and shred when cool enough to handle; set aside.
  3. In a large bowl, add 1¼ cups water, buttermilk blend powder, and sugar; whisk until sugar is dissolved. Add yeast, and whisk until blended. Let stand until slightly foamy, about 10 minutes.
  4. In a separate bowl, combine bread flour and remaining ½ teaspoon salt. Slowly add melted butter, and blend until flour mixture is soft and crumbly.
  5. In a small bowl, combine egg and extracts. Add to flour mixture, and whisk to combine. Slowly add yeast mixture until all the liquid is incorporated, and the flour has formed into a soft dough mound. Transfer dough onto a lightly floured surface, and knead until smooth. Overworked dough will become tough.
  6. Spray a large bowl with nonstick cooking spray, and place dough in the bowl. Lightly spray the top with nonstick cooking spray, and cover with plastic wrap. Let rise at room temperature at least 2 hours.
  7. In a large Dutch oven, pour oil to a depth of 4 inches. Heat oil over medium heat until a candy or deep-fry thermometer reads 350°. Using a dough scraper, cut dough into 4 equal sections, and roll each section out to about ¼-inch thickness. Cut into 48 2x3-inch rectangles.
  8. Moisten edge of each rectangle with water using your fingertips, and place a heaping tablespoon of short rib filling in the center of half of the rectangles. Top with remaining rectangles, and gently press down the edges to create a seal.
  9. Add to oil, and cook, flipping frequently, until golden. Drain on cooling rack lined with paper towels. Serve immediately with Beurre Rouge Sauce.
  1. Buttermilk blend powder can be found in the baking section of many grocery stores.
Louisiana Cookin
Beurre Rouge Sauce
Serves 24
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  1. 2 cups dry red wine
  2. 1 cup red wine vinegar
  3. 2 tablespoons chopped onion
  4. 2 cups cold unsalted butter, cut into ½-inch cubes
  5. 1 teaspoon salt
  6. ½ teaspoon ground black pepper
  1. In a saucepan, combine wine, vinegar, and onion over medium-high heat. Bring to a boil, then reduce heat to a simmer. Cook until the liquid has reduced to about ¼ cup, about 10 to 12 minutes.
  2. Whisk in butter pieces, one at a time. Continue to whisk, and gradually add butter until only 2 cubes remain. Remove sauce from heat, and whisk in remaining butter. Season with salt and pepper, and serve immediately.
Louisiana Cookin



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