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“Vamos de tapeo — let’s go for tapas.”
That slang expression, common with locals in southern Spain, is where El Tapeo at Le Méridien Chicago Oakbrook Center gets its name — and it is what inspires its menu of modern Spanish shareable plates.
One of the most beloved recipes is the Carne Tirade, a short rib flatbread topped with piquillo pepper jam, braised short rib, arugula, lemon vinaigrette and queso fresco from Sous Chef Emely Medina.
“The Carne Tirade was the very first dish on the menu. The team and I spent a lot of time testing different crusts, flavors and textures,” Medina tells el Restaurante. “For me, it’s the perfect balance of sweet from the piquillo pepper jam, salty from the braised short ribs, and freshness from the arugula salad dressed with lemon oil. The carne is perfect for sharing with friends and family or a meal for yourself. We continue to tweak the ingredients for each season, but it will always be a staple on the menu as a guest favorite.”
Carne Tirade (Short Rib Flatbread)
Flatbread, one per order (premade or made in-house)
Braised short rib
Piquillo pepper jam
Pickled onion
Arugula
Lemon pepper vinaigrette
Queso fresco
The Braised Short Rib:
10-lb. short ribs
3 cloves garlic
3 qts. onion
1 qt. celery
2 qts. carrots
3 oz. thyme
3 oz. bay leaves
3 qts. red wine
4 qts. vegetable stock
Salt and pepper, to taste
In a container, add salt and pepper to season the short rib. Sear short rib on both sides until golden brown. After seared, remove from heat and place in deep hotel pan. Sauté garlic, celery, carrots and onion for 7 minutes; add red wine and simmer for 3 minutes. Add vegetable stock and cook for 5 minutes. Add stock mixture to short rib, cover with foil, and cook at 300°F for 4 hours.
The Piquillo Pepper Jam:
1 onion, diced
3 cloves garlic, diced
1 c. sugar
½ c. honey
1 #10 can piquillo peppers
2 T. Esplette pepper
Salt, to taste
Sauté onions and garlic until soft. Add sugar, honey and peppers and stir until dissolved. Add seasonings and simmer for 10 minutes. Blend and adjust seasoning, if needed.
The Pickled Onions:
1 c. water
1 c. white vinegar
3 oz. pickling spice
2 red onions, sliced
1 whole beet
Combine water, vinegar and pickling spice in pot and boil for 10 minutes. In small plastic container, add onions and beet. Let cool for 1 hour.
The Lemon Vinaigrette:
1 c. oil
Salt, to taste
½ c. lemon juice
1 t. Dijon mustard
1 t. honey
Combine and blend lemon juice, mustard, salt and honey; add oil slowly until smooth.
The Flatbread:
Makes 1 crust
1 t. active dry yeast
¼ t. white sugar
¾ c. water
2 c. all-purpose flour (divided)
½ t. salt
Dissolve yeast and sugar in warm in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 to 8 minutes. Combine 1 3/4 cups flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together. Transfer dough to a floured surface and knead until smooth, about 2 minutes. Add the remaining 1/4 cup flour if dough is too sticky. Roll dough and transfer to a rectangular sheet pan to make the form. Bake at 500°F until golden, 8 to 10 minutes.
To prepare the flat bread: Preheat oven to 450°F; bake flatbread until slightly golden brown. Remove from oven and spread with thin layer of Piquillo Pepper Jam. Top with generous amount of braised short rib and bake approximately 10 minutes. Remove from oven, garnish with arugula tossed with the lemon vinaigrette, then top with pickled onions and queso fresco.