Thomas Marlow is the Executive Chef of the award-winning Mimosa Grill in Uptown Charlotte, NC. Dedicated to artisans, farmers and craftsmen whose passion for food creates the finest ingredients possible, Marlow has led the restaurant to Visit Charlotte’s 2016 Restaurant of the year and Food Service Magazine’s Top 100 Independent Restaurants in America. In June 2017 Chef Marlow cooked a family style breakfast for the 2017 “Sur Latino” Southern Foodways Alliance Summer Symposium and cooked at the prestigious James Beard House in NYC later that summer. Chef Marlow is a proud member of the Piedmont Culinary Guild based in Charlotte, NC and has been a member of the Southern Foodways Alliance since 2012. Marlow is also the host chef of the annual No Kid Hungry Dinner held at Mimosa Grill to raise awareness to end childhood hunger in America.
Set the EGG for indirect cooking with a convEGGtor at 250°F/121°C.
Heavily season the cabbage with olive oil, kosher salt and crushed red pepper. Place the 8 pieces of seasoned cabbage around the edge of a Big Green Egg Dutch oven, leaving space for the tomatoes. Place the tomato halves alternating with the cabbage.
Cook the tomatoes and cabbage. Remove the tomatoes after 1 1/2 hours or once the skins can be easily removed; allow the tomatoes to cool. Cook the cabbage for another 3 1/2 hours, removing the cabbage from the EGG when the heart of the cabbage can release from the center once gently pulled – reserve the cabbage for later.
Remove the tomato skins and crush the tomatoes into a pot, cooking on medium heat until simmer. Season the smoked tomatoes with lemon juice, salt and crushed red pepper, remove from heat and keep the tomatoes in the pot.
Remove the convEGGtor and set the EGG for direct cooking at 400°F/204°C.
Season the short ribs aggressively with salt and pepper. Sear evenly on all sides and remove from the EGG. Heat the Big Green Egg Dutch Oven - Cast Iron (still direct cooking) with canola oil. Roast onions, carrots, celery, leeks in the Dutch oven, season with salt and pepper, and cook until the onions are translucent – about 8-10 minutes, stirring occasionally. Add garlic, shallot and aromatics and cook until shallots are translucent.
Add the mustard, stir and cook for two minutes, or until reduced. Add the red wine vinegar, stir and cook for two minutes or until reduced. Add the red wine, stir and cook for 4-5 minutes or until reduced. Add the beef and chicken stocks into the pot and bring to a simmer.
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