[CH] Piquant Short Rib Dinner
=Mark (mstevens@exit109.com)
Sun, 17 Feb 2008 14:50:58 -0500
Piquant Wine Braised Short Ribs
with
Onions Agrodolce*
and
Garlic Smashed Potatoes
* Spell checker suggested I use "Petrodollar"
================
Short Ribs
Ingredients
6 pounds beef short ribs -- cut into 1-rib pieces
Salt and freshly ground black pepper
1 tablespoons olive oil
3 medium onions -- chopped
1 pound bag carrots cut in 1 inch pieces
6 stalk celery cut in 1 inch pieces
5 large garlic cloves -- crushed
2 cups dry red wine
1/2 cup dry sherry
1 (28 to 32-ounce) can whole tomatoes including liquid smooshed by hand
32 ounces beef broth
3 tablespoons Worcestershire sauce
6 (3 by 1-inch) strips fresh orange zest removed with a vegetable peeler
3 sprigs fresh rosemary leaves or 1 teaspoon dried rosemary crumbled
5 Chipotles in Adobo, minced
Finely chopped fresh parsley leaves -- for garnish
Instructions
Pat short ribs dry and season with salt and pepper. In a heavy 6- quart
kettle, heat oil over moderately high heat, until hot but not smoking, and
brown ribs in batches, transferring with tongs to a large bowl.
Add chopped onions to kettle and cook over moderate heat, stirring, until
golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, 16 oz.
broth, carrots, celery, Worcestershire sauce, zest, rosemary, and salt and
bring to a boil. Add ribs including any juices that have accumulated in bowl.
Add remaining broth as needed to cover ribs and simmer, covered, 3 1/2 hours,
or until meat is tender.
Transfer meat with a slotted spoon to a large bowl. Let ribs cool until they
can be handled then remove bones and any large areas of fat. Skim fat from and
reduce braising liquid, if necessary. Return meat to kettle and cook over low
heat, stirring occasionally, until heated through. Serve with onioins and
mushrooms Agrodolce (Recipe below)
After serving and/or storing ribs and veggies, strain braising liquid and
refrigerate. When fat solidifies remove it from container. You'll end up with
a seasoned beef broth that can be frozen or used as a base for soups or stews.
================
Onions Agrodolce
(Italian Sweet & Sour)
Ingredients
3 Tbsp. olive oil
2 lb. whole cippoline onions
1/2 cup each port wine and vinegar
1 lb halved button or crimini mushrooms
2 Tbsp. brown sugar
1/2 tsp. salt
A few grinds of fresh black pepper
hot paprika to taste
In a heavy skillet heat the olive oil and in this saute the whole onions until
they begin to brown. Add the remaining ingredients, cover and simmer over a
low flame until the onions are quite soft and the sauce has attained the
consistency of thick syrup. Serve hot.
================
Garlic Smashed Potatoes
INGREDIENTS
* 1-1/2 pounds medium white potatoes, such as red-skinned or Yukon gold,
scrubbed
* 5 medium cloves garlic, smashed and peeled
* Salt and pepper to taste
* 1/4 cup olive oil
* 1/2 cup sour cream
* 3 to 4 tablespoons freshly grated Parmesan cheese
* 1 tablespoon chopped fresh parsley
Cut potatoes into quarters. Place in a medium saucepan. Add enough water to
almost cover. Add the garlic and salt. Bring to a boil over high heat. Cover,
reduce to medium-low, and simmer until tender, about 10 minutes. Drain the
potatoes. Return to the pot and smash, do not mash, with a fork or masher.
Stir in the oil, Parmesan and pepper. Taste for seasoning, adding additional
Parmesan or salt if needed. If the potatoes seem dry, add a little more oil.
Stir in the parsley and serve or, if necessary, keep partially covered over a
very low burner, 5 to 10 minutes.
=Mark