Text 32195, 112 rader
Skriven 2009-12-13 20:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: offal and ossome 500
============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> my double cooking method
 JW> makes even beef and venison innocuous.

 ML> there's generally no reason to even think about these parts
 ML> from these animals.

There is if you like kidneys as I do.

 ML> I always wondered who bought the
 ML> beef ones when they priced up in the hamburger range.

People like me! [g] Although I wouldn't go any higher that that. 

And my last purchase of hamburger meat was just $3.69/kg.

 JW> Title: Braised Short Ribs With Dijon Mustard

 ML> Looks a bit self-indulgent but probably very nice.

 JW> It will still be very nice made with a lesser wine.

 ML> Has to be at least a decent wine.
 
I wouldn't argue with that.
 
 ML> the difference can be valued
 ML> approximately in that exponential curve way, with every
 ML> improvement past say Yellow Tail yielding less and less
 ML> benefit. I figure a spare bottle of Hermitage, whether
 ML> Grange

Cooking with Grange? Oh, the horror.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Short Ribs With Chocowine Broth
 Categories: Canadian, Beef, Ribs
      Yield: 4 servings
 
      2    Carrots
      2    Stalks celery
      1 lg Onion
      1    Leek
    1/2    Bulb garlic
      8    Beef short ribs
      3 tb Oil
      1    Fresh or dried bay leaf
           Few sprigs fresh thyme
           Few whole sprigs fresh
           Parsley
      1 sm Sprig fresh rosemary
      1 c  Any full bodied red wine
           Salt & pepper to taste
    295 g  jar DC DUBY Wild Sweets
           ChocoWine confit
 
  Peel, clean and coarsely chop the carrots, celery, onion, leeks
  and garlic. Heat oil in an ovenproof pan or skillet. Place short
  ribs in pan and sear briefly until the meat is evenly caramelized
  and browned. Remove meat from pan and set aside. Add all the
  vegetables to the pan and cook for a few minutes until they soften
  and smell great. Add the bay leaf, thyme, parsley and rosemary.
  Place the meat over the vegetables and add the red wine. Top with
  enough cold water to just cover all the ingredients and season to
  taste.
  
  Place a tight fitting lid over pan or cover with aluminum foil and
  braise in a 275 ...  300 degree F oven for approximately 3 hours
  or until meat easily shreds or “pullsö apart with a fork.
  Alternatively, you may use a pressure cooker and cook the meat
  under pressure for approximately 40 minutes.
  
  Remove the meat from the braising liquid then remove and discard
  the bones. Keep the meat warm. Strain the braising liquid using a
  fine mesh strainer or through cheesecloth. Do not press the
  vegetables, as their flesh will turn the braising liquid cloudy.
  Let the liquid settle for a few minutes so that any sediment has a
  chance to sink to the bottom and any excess fat can rise to the
  top. Skim off the fat and measure 1.5 cups of the braising liquid.
  Bring the liquid to a boil, add one jar of ChocoWine Confit and
  emulsify until smooth using an immersion blender.
  
  Divide and place the meat in the center of eight serving dishes or
  presentation bowls. Pour the braising broth around the meat;
  decorate with a sprig of fresh flat parsley and serve.
  
  Dominique and Cindy Duby are world famous pastry chefs and
  pioneers in the art and science of molecular gastronomy. Recently
  they prepared an incredible seven-course dinner at the Hotel
  Belair in Hollywood featuring chocolate in every dish. It may
  sound crazy but chocolate is particularly wonderful paired with
  beef. Their recipe calls for a unique ingredient known as
  Chocowine Confit. It's their own unique combination of red wine
  and chocolate and its available in several flavours from their web
  site www.dcduby.com
  
  Recipe by: Michael Smith, Chef at Large
 
-----

Cheers

YK Jim


... The art of living well: make good use of wine.

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