One Dish: PB Steak's Bone Marrow and Short Rib
August 26, 2013 | Food & Drink News
Bone marrow with short-rib marmalade. (photo: Mariso Pesquere)
Chef Jose Mendin breaks down one of PB Steak’s signature dishes: “I was inspired by St. John Bar & Restaurant in London, which made a bone marrow oxtail marmalade. We start with a strong-flavored bone marrow. Then we take the excess shortrib meat from our entrée dish, add glucose, and reduce it to a ‘meat marmalade.’ The parsley salad is acidic and makes for a great all-in-one taste. What makes it quintessentially Pubbelly is that it looks rustic and has big flavor. You don’t forget it.” 305-695-9550
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