Chef Youssef Akiki: Using Technique to Elevate Comfort Food

For Chef Youssef Akiki, the art of cooking is about taking familiar ingredients and elevating them to new heights through innovative techniques and a deep understanding of flavors. His signature dish, Short Ribs with Cedar Mushrooms & Beetroot Spirals, is a perfect example of his approach to cooking, transforming a classic comfort food into a sophisticated and memorable dining experience.

A Dash of His Past

Chef Youssef's culinary journey spans 25 years and has taken him from his native Lebanon to some of the most prominent culinary institutions across Europe and the Middle East. His hard work and dedication have earned him numerous accolades, including being part of the best 50 discovery restaurants in the world and one of the 20 most underrated restaurants in the world on CNN in 2017.
In addition to his work in the kitchen, Chef Youssef has also served as a consultant for the United Nations Industrial Development Organization (UNIDO) in Lebanon, introducing innovation to the industrial sector, and as the main culinary consultant for the US Meat Export Federation. He has also been a Jury Panel member for the Africa and Middle East Regional Finals of St. Pellegrino Young Chef 2020.
Today, Chef Youssef is the owner of brût restaurant, a unique food destination offering experiential Levantine cuisine and a farm-to-table concept, as well as Kitchen Backstage Company, a boutique F&B consultancy.

His Signature Dish: Short Ribs with Cedar Mushrooms & Beetroot Spirals

For Chef Youssef, short ribs are a beloved cut of meat that he feels is often overlooked or avoided due to the attention and care required in the cooking process. However, it is precisely this challenge that draws him to this dish, as he believes that with the right technique, short ribs can release incredible flavors and provide a truly indulgent and comforting dining experience.

"I feel like it is a comfort food to indulge in and really enjoy. The trick is in how you cook it, the technique is really important in order to emphasize on the beef quality, that sometimes tends to be overlooked or avoided." says Chef Youssef.

In his signature dish, Chef Youssef pairs the rich, tender short ribs with the earthy flavors of cedar mushrooms and the vibrant, sweet notes of beetroot spirals. The result is a dish that is both comforting and sophisticated, showcasing the best of both classic and innovative cooking techniques.

Short Ribs with Cedar Mushrooms & Beetroot Spirals (Serves 4)

Short Ribs, Cedar Mushrooms

Ingredients
120g Short Ribs	1 piece Beetroot Spiral
30g Wild Lebanese Cedar Mushroom	4 pcs Rosemary Flowers
9 pcs Oregano Sprouts	5g Sumac Powder
50g Nestlé Demi-Glace	3 pcs Sorrel Leaf
6 pcs Micro-mustard Seeds	10g Olive Oil

Short Ribs

Ingredients
1 Piece Wagyu Short Ribs	10g Lebanese Thyme Zoubaa
10g Salt	2g Pepper
4g Juniper Berries	200ml Red Wine
150ml Nestlé Demi-Glace	20g Olive Oil

Cedar Mushroom Mousseline

Ingredients
20g Butter	40g Shallots
5g Garlic	30g White Wine
10g Pomegranate Molasses	150g Cedar Mushrooms
16g Flour	200g Cream
10g Salt	2g Pepper

Beetroot Spiral

Ingredients
1 piece Beetroot	500ml Beetroot Juice
200ml White Balsamic	50g Sugar
3 Liters Water	50g Salt

Methods

Short Ribs, Cedar Mushrooms
1. Cut the short rib into a rectangular shape and sear all sides.
2. Brush the seared short rib with demi-glace and bake at 200°C for 4–5 minutes.
3. Heat the spiral in its own juices, glaze with olive oil, and season with salt and pepper. Heat the mousseline in a bain-marie at 80°C.
4. Plate the different elements. Sprinkle the mousseline with sumac powder.
5. Garnish with all the micro herbs.
6. Finally, add a few spoons of the sauce.
7. Heat the reduced short rib juices.

Short Ribs
1. Season the short ribs with salt and pepper and sear on all sides with some olive oil.
2. Reduce the wine by half.
3. In a vacuum bag, add the short ribs, wine, juniper berries, thyme, and demi-glace.
4. Cook sous vide at 83°C for 10–12 hours.
5. Once cooked, refrigerate the meat and strain the bag juices.
6. Reduce the bag juices until they reach a thick consistency.

Cedar Mushroom Mousseline
1. Heat the butter in a sauté pan and add the minced shallots and garlic.
2. Cook the cedar mushrooms until golden brown.
3. Add the flour and continue cooking for another minute.
4. Deglaze the pan with white wine and pomegranate molasses.
5. Add the cream and reduce to achieve a velvety texture, adjusting the salt and pepper as needed.
6. Transfer to a piping bag and refrigerate.

Beetroot Spiral
1. Make beetroot sheets using a vegetable shear or turner.
2. Blanch the beetroot sheets in salted water to soften.
3. Roll the softened beetroot sheets and secure them with a butcher string.
4. In a saucepan, combine beetroot juice, sugar, and white balsamic, and bring to a gentle simmer.
5. Cut the beetroot rolls into 2.5 cm discs and cook in the beetroot juice until tender.
6. Reserve the rolls in the cooking juice until needed.