Short Ribs and Horseradish Potato Puree

Seder 1
Daube of Short Ribs of Beef Picholine adapted from Terrence Brennan's recipe:

• 1/4 cup olive oil
• 2 large onions, chopped
• 2 medium carrots, chopped
• 2 medium celery ribs, chopped
• 2 tablespoons minced garlic
• 2 tablespoons fresh or dried rosemary
• 2 tablespoons dried thyme
• 2 tablespoons coarsely cracked black peppercorns
• 3 (3-inch) strips orange zest (removed from orange with a vegetable peeler)
• 2 bottles hearty red wine, such as Zinfandel
• 8 (1-pound each) meaty single-rib portions beef short ribs, sawed crosswise in half by the butcher- or 8 big strips of Flanken-style short ribs
• 1 quart chicken stock
• 1 1/2 cups pitted black olives (nicoise, or israeli)
• 6 anchovy fillets, chopped (optional)

In a large nonreactive pot, heat the oil over medium heat. Add the onion, carrot, and celery and cook until the vegetables are softened, about 6 minutes. Stir in the garlic, rosemary, thyme, peppercorns and orange zest. Add the wine and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Cool the marinade completely. Place the short ribs in a large nonreactive bowl and add the cooled marinade. Cover and refrigerate at least overnight, preferably 24 hours.
Strain the marinade into a large nonreactive pot and discard the solids. Bring the marinade to a boil over high heat. Simmer until reduced by one-fourth, 20 mins or so. Preheat the oven to 325 degrees F. Place the short ribs in a large, flameproof nonreactive casserole (such as enameled cast iron). Add the reduced marinade and the stock. Bring to a boil over high heat. Cover and bake until the beef is very tender and pulling from the bones, 3 1/2 to 4 hours. Transfer the beef to a platter and cool. Discard the bones, trim away any excess fat.
Meanwhile, skim off and discard the fat on the surface of the cooking liquid. Put in refrigerator to cool further, and remove more fat that rises to the surface. Strain the sauce into a large nonreactive pot and bring to a boil over medium heat-high. Add the olives (and anchovies). Cook until the sauce reduces and is thick enough to coat a wooden spoon, about 30 minutes. Return the short ribs to the pot. (The short ribs can be prepared up to 1 day in advance, cooled, covered, and refrigerated.) Assembly: Bring the short ribs and sauce to a simmer over medium heat and cook until the short ribs are heated through, about 10 minutes. Spoon a portion of the potato pure onto the centers of 8 warmed dinner plates, and top each with the short ribs. Spoon the sauce around the potatoes.

"Seder plate" Potato Puree (horseradish, parsley, salt)

• 6 medium (1 1/2 pounds) Yukon gold potatoes, scrubbed
• 3 tablespoons fine sea salt, plus more to taste
• 1/2 cup extra-virgin olive oil
• 1/4 cup peeled, grated fresh horseradish
• handful of fresh parsley
• Freshly ground black pepper, to taste

Place the potatoes in a large pot, add enough cold water to cover by 2 inches, and bring to a boil over high heat. Add the 3 tablespoons of salt and cook until the potatoes are tender when pierced with the tip of a sharp knife. Drain and rinse under cold water until easy to handle. Pass the unpeeled potatoes through a potato ricer into a large bowl. Beat in olive oil and horseradish. Season with salt and pepper. (The potato pure can be made about 20 minutes ahead, placed in a heatproof bowl, loosely covered, and kept warm over a pot of simmering water