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A recipe for good food using good wine!
Beaujolais-braised Beef Short Ribs
Andy D’AmicoNice Matin / Marseille
Serves four
Marinade:4 lbs. Meaty beef short ribs, trimmed of excess fat. 4 cups Georges Duboeuf Beaujolais Nouveau 2005 3 Onions, chopped1 Carrot, chopped1 Rib celery, chopped12 cloves Garlic, smashed with the side of a knife 2 Fresh sage leaves2 Bay leaves
Braise:1 TBS Olive oil½ cup Diced salt pork1 Onion, chopped1 Carrot, chopped3 cloves Garlic, smashed with the side of a knife ½ cup Sliced mushrooms3 Tomatoes, peeled, seeded, chopped (or substitute canned )Peel of 1 orange 3 Fresh thyme sprigs2 Bay leaf3 ClovesFlourSalt
To make the marinade: In a 2-quart, non-reactive saucepan, mix together the wine, onions, carrot, celery, garlic, sage and bay leaves and simmer for 15 minutes. Set aside to cool completely. Put the ribs in a glass or ceramic dish large enough to hold them comfortably. Pour the cooled marinade over the ribs and turn several times to coat. Cover and refrigerate for 16 to 24 hours.
To prepare the braise, preheat the oven to 250°F.Lift the ribs from the marinade and pat dry with paper towels. Sprinkle lightly with flour and season lightly with salt. Strain the marinade through a fine-mesh sieve, discard the vegetables, and set the marinade aside.
In a heavy, enamel-coated, cast-iron pot (or casserole or Dutch oven) place the ribs snugly in a single layer, heat the oil and salt pork over medium heat until the salt pork melts and the oil is hot. Brown the ribs a few at a time, turning with tongs so that they are evenly colored on all sides. As the ribs are browned, set them aside.
When all the ribs are browned, pour off all but 2 tablespoons of the fat. Add the onions, carrots, garlic and mushrooms and cook for 3 to 5 minutes or until lightly browned. Add the tomatoes, orange zest, thyme, bay leaves and cloves, stir, and simmer for 2 to 3 minutes. Add the browned ribs and the strained marinade to the casserole, cover, and bake for approximately 2 ½ hours or until the meat slips easily away from the bones.
Carefully remove the short ribs from the casserole and discard any bones that have separated from the meat, set aside to cool. Strain the braising liquid through a fine-mesh sieve into a 2-quart saucepan, pressing on the solids to extract as much liquid as possible, place uncovered in the coolest part of the refrigerator.
When the meat is cool enough to handle slip off any bones that are still attached to the meat, carefully cut off and discard the rubbery tendon that is attached to the bottom of the meat. Cover the meat and refrigerate.Lift the layer of fat congealed on top of the cooled braising liquid and discard.
Set the saucepan over medium-high heat, bring the liquid to a boil, and reduce until the sauce is the consistency of thick cream. Strain again.
When ready to serve, return the meat to the sauce and heat gently over a slow flame until heated through. Season with salt & pepper and serve.
Serve with creamy polenta, potato puree or buttered noodles.
Beaujolais-braised Beef Short Ribs
Andy D’AmicoNice Matin / Marseille
Serves four
Marinade:4 lbs. Meaty beef short ribs, trimmed of excess fat. 4 cups Georges Duboeuf Beaujolais Nouveau 2005 3 Onions, chopped1 Carrot, chopped1 Rib celery, chopped12 cloves Garlic, smashed with the side of a knife 2 Fresh sage leaves2 Bay leaves
Braise:1 TBS Olive oil½ cup Diced salt pork1 Onion, chopped1 Carrot, chopped3 cloves Garlic, smashed with the side of a knife ½ cup Sliced mushrooms3 Tomatoes, peeled, seeded, chopped (or substitute canned )Peel of 1 orange 3 Fresh thyme sprigs2 Bay leaf3 ClovesFlourSalt
To make the marinade: In a 2-quart, non-reactive saucepan, mix together the wine, onions, carrot, celery, garlic, sage and bay leaves and simmer for 15 minutes. Set aside to cool completely. Put the ribs in a glass or ceramic dish large enough to hold them comfortably. Pour the cooled marinade over the ribs and turn several times to coat. Cover and refrigerate for 16 to 24 hours.
To prepare the braise, preheat the oven to 250°F.Lift the ribs from the marinade and pat dry with paper towels. Sprinkle lightly with flour and season lightly with salt. Strain the marinade through a fine-mesh sieve, discard the vegetables, and set the marinade aside.
In a heavy, enamel-coated, cast-iron pot (or casserole or Dutch oven) place the ribs snugly in a single layer, heat the oil and salt pork over medium heat until the salt pork melts and the oil is hot. Brown the ribs a few at a time, turning with tongs so that they are evenly colored on all sides. As the ribs are browned, set them aside.
When all the ribs are browned, pour off all but 2 tablespoons of the fat. Add the onions, carrots, garlic and mushrooms and cook for 3 to 5 minutes or until lightly browned. Add the tomatoes, orange zest, thyme, bay leaves and cloves, stir, and simmer for 2 to 3 minutes. Add the browned ribs and the strained marinade to the casserole, cover, and bake for approximately 2 ½ hours or until the meat slips easily away from the bones.
Carefully remove the short ribs from the casserole and discard any bones that have separated from the meat, set aside to cool. Strain the braising liquid through a fine-mesh sieve into a 2-quart saucepan, pressing on the solids to extract as much liquid as possible, place uncovered in the coolest part of the refrigerator.
When the meat is cool enough to handle slip off any bones that are still attached to the meat, carefully cut off and discard the rubbery tendon that is attached to the bottom of the meat. Cover the meat and refrigerate.Lift the layer of fat congealed on top of the cooled braising liquid and discard.
Set the saucepan over medium-high heat, bring the liquid to a boil, and reduce until the sauce is the consistency of thick cream. Strain again.
When ready to serve, return the meat to the sauce and heat gently over a slow flame until heated through. Season with salt & pepper and serve.
Serve with creamy polenta, potato puree or buttered noodles.
posted by lohteekaya @ 11:18 PM
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