Top Chef ™
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Braised Shortrib with Flatbread and Escabeche
Braised Shortrib with Grilled Flatbread, Escabeche with Sweet Plantain Vinegar
During cooking we see Massimo up to his elbows in brown sugar: "This is for the browning of the meats, a technique that I learned today. Marinating your braised meats in a bit of sugar can help the caramelization. Have you ever cooled down braised meat with liquid nitrogen? I want to make a short rib ice cream. I may have to do an ice cream with liquid nitrogen."
Paula, presenting food: "The vinegar for this has been done with sweet plantain, traditional for my country, and has the onions and the peppers and the carrots as well, and the Scotch bonnets."
Judges
"It looks great. I do feel like both Massimo and Paula are in the dish."
"I do commend them for making them to order as the guests are walking up."
"How do you think the meat turned out? It's good. A little dry, but it's missing that, like, collagen that the oxtail gives. So there was, like, a gentle hint of acidity. But I wanted to taste it, and I wanted that heat."
"It is a good dish. Just not getting the Caribbean flavor that they promised."
