Lunchbreak: Rosebud Steakhouse

Rosebud Steakhouse
192 East Walton Street
Chicago
(312) 397-1000
rosebudrestaurants.com

Sherry Syrup
Yield: 4 quarts

Ingredients:
6 quarts sherry vinegar
1 gallon apple cider
2 oz rosemary
1 lb garlic
1 oz peppercorn
4 lbs brown sugar
2 lbs maple syrup

Directions:
Add all ingredients to pot and simmer until thick. Strain and reserve

Celery Root Apple Puree

Ingredients:
celery root, peeled and diced
yukon potatoes, peeled and dices
granny smith apples, peeled and diced
heavy cream
bay leaf
salt

Directions:
Add all ingredients to pot and simmer until tender. Remove the vegetables and place in a robot coupe with enough cream to form a stiff puree. Cool and reserve.

Pork Brine

Ingredients:
2 gallons water
2 gallons ice
12 oz garlic
1/2 oz bay leaves
6 oz fennel seed
4 oz coriander seed
12 oz mustard seed
4 oz juniper
28 oz kosher salt
38 oz brown sugar
4 oz rosemary

Directions:
Toast all the spices in a large pot until fragrant. Add all the other ingredients except the ice and bring to a simmer for 15 minutes. Add the ice and mix all ingredients together.

8 comments

    • annet

      dont hold your breath i amstillwaiting for therecipe even when they faxed wgn the recipe they did not look at it and read it was not for an average meal in other words did not use thier brain so forget wgn

  • elyserussowgntv

    Hey all – we're working to get the meat portion of this recipe from chef. We will post it here as soon as we can. Thanks for your patience.

  • Capt Bob

    What a disappointment. Waiting a day for the recipe and nothing.
    Also the recipes for brine and sherry syrup are not for the average meal. Almost 5 gallons of brine and a gallon a gallon of syrup.Cm'on get real

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