More braised meat.
Feb. 10th, 2008 02:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Short Ribs Braised in Beer
4 beef (or buffalo) short ribs, about 3/4 lb each
salt and pepper
1/4 cup flour
3 Tbsp olive oil
1/2 lb carrots, chopped in 1/2" pieces
2 medium onions, quartered
4 whole cloves garlic, peeled (I used 6 or 7)
1 cup chopped fresh tomato
bouquet garni of 4 fresh sage leaves, 4 sprigs fresh thyme, 2 bay leaves, 1 small dried chile, 1 Tbsp coriander seeds
2-3 cups beef or chicken stock, or water (I used water and smoked chicken stock)
1 bottle dark beer (I used a North Coast Brewing Irish stout)
Season ribs liberally with salt and store, covered, in the fridge for 1-3 days. Bring meat to room temperature before cooking.
Heat oven to 350. Heat a Dutch oven over medium heat until hot but not smoking. Pat ribs dry, season with salt and pepper, and dredge in flour, shaking off excess. Add the oil to the pot and sear the ribs for 4-5 minutes per side, until golden on all sides. Transfer to a plate as they are browned.
Add the carrots and onion and cook for 5 minutes, until they caramelize. Add garlic and cook for another minute. Return the ribs, along with any collected juices; add tomato, bouquet garni, stock, and beer. Mix well, return to a boil, and cover and cook in the oven for 2 hours.
Transfer ribs to a plate. Strain hot braising liquid through a mesh sieve into a bowl, pressing on the solids with a spoon to extract the juices. Discard the remainder, along with bouqet garni. Skim any fat from the surface of the liquid and return the juices to the Dutch oven. If needed, place ribs back in and cook until they separate easily from the bone. Or cook down the sauce, simmering to desired consistency.
Serve ribs over a grain such as polenta or couscous, with sauce spooned over.
What worked: Another excellent cold-weather dish. The sauce reduced nicely to thin gravy texture (thin by my standards, anyway - I like gravy that doesn't pour so much as it glops) and the short ribs were unctuous and yummy. The gravy was tasty too.
What didn't: I started to strain the veg through the mesh, but then decided to mash it all up and return it to the gravy. I could see why a restaurant would strain it out, but I don't mind a bit more rusticity in my gravy. I forgot the bay leaves in the bouquet garni, too.
Will I make it again? Yes, especially with good quality Prather short ribs. It might be interesting to try this with buffalo as well.
What I'm reading: Liz Williams, Snake Agent
4 beef (or buffalo) short ribs, about 3/4 lb each
salt and pepper
1/4 cup flour
3 Tbsp olive oil
1/2 lb carrots, chopped in 1/2" pieces
2 medium onions, quartered
4 whole cloves garlic, peeled (I used 6 or 7)
1 cup chopped fresh tomato
bouquet garni of 4 fresh sage leaves, 4 sprigs fresh thyme, 2 bay leaves, 1 small dried chile, 1 Tbsp coriander seeds
2-3 cups beef or chicken stock, or water (I used water and smoked chicken stock)
1 bottle dark beer (I used a North Coast Brewing Irish stout)
Season ribs liberally with salt and store, covered, in the fridge for 1-3 days. Bring meat to room temperature before cooking.
Heat oven to 350. Heat a Dutch oven over medium heat until hot but not smoking. Pat ribs dry, season with salt and pepper, and dredge in flour, shaking off excess. Add the oil to the pot and sear the ribs for 4-5 minutes per side, until golden on all sides. Transfer to a plate as they are browned.
Add the carrots and onion and cook for 5 minutes, until they caramelize. Add garlic and cook for another minute. Return the ribs, along with any collected juices; add tomato, bouquet garni, stock, and beer. Mix well, return to a boil, and cover and cook in the oven for 2 hours.
Transfer ribs to a plate. Strain hot braising liquid through a mesh sieve into a bowl, pressing on the solids with a spoon to extract the juices. Discard the remainder, along with bouqet garni. Skim any fat from the surface of the liquid and return the juices to the Dutch oven. If needed, place ribs back in and cook until they separate easily from the bone. Or cook down the sauce, simmering to desired consistency.
Serve ribs over a grain such as polenta or couscous, with sauce spooned over.
What worked: Another excellent cold-weather dish. The sauce reduced nicely to thin gravy texture (thin by my standards, anyway - I like gravy that doesn't pour so much as it glops) and the short ribs were unctuous and yummy. The gravy was tasty too.
What didn't: I started to strain the veg through the mesh, but then decided to mash it all up and return it to the gravy. I could see why a restaurant would strain it out, but I don't mind a bit more rusticity in my gravy. I forgot the bay leaves in the bouquet garni, too.
Will I make it again? Yes, especially with good quality Prather short ribs. It might be interesting to try this with buffalo as well.
What I'm reading: Liz Williams, Snake Agent
