Short Rib & Smoked Peach Spanakopita

Flaky pastry puff layered with smoked cinnamon peaches and braised short rib, baked until golden and served with a side of tart cherry infused yogurt for dipping.

Total Time:

Servings:
10

Ingredients

SMOKED CINNAMON PEACHES INGREDIENTS:

5 cups DOLE® IQF Sliced Peaches, thawed

¼ cup butter, unsalted

¼ cup cinnamon, ground

¼ cup cayenne pepper, ground

1 cup brown sugar

½ cup spiced rum

¼ tsp salt, kosher

BRAISED SHORT RIBS INGREDIENTS:

5½ lbs beef short rib, boneless

3¾ Tbsp salt, kosher

½ cup vegetable oil

2 each spanish onion, halved

4 each garlic clove, smashed

2 each carrot, peeled, large chop

1 cup ruby port

3¾ cup beef stock, low sodium

3¾ cups chicken stock, low sodium

4 each bay leaves, dry, whole

4 each thyme sprigs

TART CHERRY YOGURT INGREDIENTS:

3 cups plain yogurt, full fat

1½ cups Frozen DOLE Red Tart Cherries, thawed

1½ Tbsp honey

FINAL BUILD INGREDIENTS:

90 sheets Phyllo dough, thawed, cut into 7”x18”

2 lbs butter, unsalted, melted

7½ cups Smoked Cinnamon Peaches, sub-recipe

7½ cups Braised Short Rib, sub-recipe

3⅓ cups Tart Cherry Yogurt, sub-recipe

Directions

SMOKED CINNAMON PEACHES DIRECTIONS:

Using cherrywood smoking chips, cold-smoke peach slices for 10 minutes. Allow to cool completely before tasting (peaches will have a more pronounced smoke flavor when warmed). Cover and set aside.
In a large pot, melt butter. Add cinnamon and cayenne pepper; sauté until fragrant, about 1 minute.
Add brown sugar and increase heat to medium-high, add in spiced rum.
Bring mixture to a simmer; being careful to not allow caramel to burn.
Place caramel in separate container, stir in salt and allow to cool completely.
Once cooled, mix in smoked peaches. Cover and reserve chilled until use.

SHORT RIBS DIRECTIONS:

Preheat oven to 300° F.
Pat-dry short ribs with paper towel and season with salt.
Over high heat, warm a large Dutch oven; add vegetable oil and begin searing short ribs on all sides, working in small batches.
While searing ribs, brûlée or broil the halved onions until well charred, almost black.
Once all meat is seared, drain excess oil and add ribs back to pot with all liquid ingredients. Bring to a simmer over medium heat, add all remaining ingredients.
Once mix reaches a gentle boil, cover with lid and bake, covered, in a 300° F oven for 2 hours, or until extremely tender.
Once cooking is complete, shred beef into small sized pieces and allow to cool. Cover and reserve in braising liquid for later use.

TART CHERRY YOGURT DIRECTIONS:

Place all ingredient into food processor; pulse until cherry pieces are caper sized.
Cover and reserve chilled until use.

SPANAKOPITA DIRECTIONS:

Preheat oven to 350° F.
Stack three sheets of phyllo dough on flat work space; brush melted butter between each layer.
Place 2 Tbsp of Smoked Peaches and 2 Tbsp of Braised Short Rib on the bottom left hand side of the phyllo dough.
Fold phyllo dough over to create a small triangle and continue to fold triangle over itself until a closed triangle is created.
Repeat steps until all of dough is used.
Bake in oven for 10-15 minutes or until the outside is evenly golden-brown and crispy.
Allow to cool slightly before service.

TO SERVE:

On serving plate, place three warm baked spanakopita, each leaning on the other in a fan pattern.
Serve with side cup of tart cherry yogurt for dipping.