Short Rib & Smoked Peach Spanakopita
Flaky pastry puff layered with smoked cinnamon peaches and braised short rib, baked until golden and served with a side of tart cherry infused yogurt for dipping.
Ingredients
SMOKED CINNAMON PEACHES INGREDIENTS:
5 cups DOLE® IQF Sliced Peaches, thawed
¼ cup butter, unsalted
¼ cup cinnamon, ground
¼ cup cayenne pepper, ground
1 cup brown sugar
½ cup spiced rum
¼ tsp salt, kosher
BRAISED SHORT RIBS INGREDIENTS:
5½ lbs beef short rib, boneless
3¾ Tbsp salt, kosher
½ cup vegetable oil
2 each spanish onion, halved
4 each garlic clove, smashed
2 each carrot, peeled, large chop
1 cup ruby port
3¾ cup beef stock, low sodium
3¾ cups chicken stock, low sodium
4 each bay leaves, dry, whole
4 each thyme sprigs
TART CHERRY YOGURT INGREDIENTS:
3 cups plain yogurt, full fat
1½ cups Frozen DOLE Red Tart Cherries, thawed
1½ Tbsp honey
FINAL BUILD INGREDIENTS:
90 sheets Phyllo dough, thawed, cut into 7”x18”
2 lbs butter, unsalted, melted
7½ cups Smoked Cinnamon Peaches, sub-recipe
7½ cups Braised Short Rib, sub-recipe
3⅓ cups Tart Cherry Yogurt, sub-recipe
Directions
SMOKED CINNAMON PEACHES DIRECTIONS:
- Using cherrywood smoking chips, cold-smoke peach slices for 10 minutes. Allow to cool completely before tasting (peaches will have a more pronounced smoke flavor when warmed). Cover and set aside.
- In a large pot, melt butter. Add cinnamon and cayenne pepper; sauté until fragrant, about 1 minute.
- Add brown sugar and increase heat to medium-high, add in spiced rum.
- Bring mixture to a simmer; being careful to not allow caramel to burn.
- Place caramel in separate container, stir in salt and allow to cool completely.
- Once cooled, mix in smoked peaches. Cover and reserve chilled until use.
SHORT RIBS DIRECTIONS:
- Preheat oven to 300° F.
- Pat-dry short ribs with paper towel and season with salt.
- Over high heat, warm a large Dutch oven; add vegetable oil and begin searing short ribs on all sides, working in small batches.
- While searing ribs, brûlée or broil the halved onions until well charred, almost black.
- Once all meat is seared, drain excess oil and add ribs back to pot with all liquid ingredients. Bring to a simmer over medium heat, add all remaining ingredients.
- Once mix reaches a gentle boil, cover with lid and bake, covered, in a 300° F oven for 2 hours, or until extremely tender.
- Once cooking is complete, shred beef into small sized pieces and allow to cool. Cover and reserve in braising liquid for later use.
TART CHERRY YOGURT DIRECTIONS:
- Place all ingredient into food processor; pulse until cherry pieces are caper sized.
- Cover and reserve chilled until use.
SPANAKOPITA DIRECTIONS:
- Preheat oven to 350° F.
- Stack three sheets of phyllo dough on flat work space; brush melted butter between each layer.
- Place 2 Tbsp of Smoked Peaches and 2 Tbsp of Braised Short Rib on the bottom left hand side of the phyllo dough.
- Fold phyllo dough over to create a small triangle and continue to fold triangle over itself until a closed triangle is created.
- Repeat steps until all of dough is used.
- Bake in oven for 10-15 minutes or until the outside is evenly golden-brown and crispy.
- Allow to cool slightly before service.
TO SERVE:
- On serving plate, place three warm baked spanakopita, each leaning on the other in a fan pattern.
- Serve with side cup of tart cherry yogurt for dipping.