Text 35918, 95 rader
Skriven 2013-04-10 06:03:14 av Dave Drum (1:261/38)
Ärende: Got This In E-Mail
==========================
-- from ol' Fred A. Ball somewhere in the wilds of Floridy. I dunno why he
didn't put it up here his own self. But, it's an interesting recipe. To
determine the origin - beyond "Kendall's Brassiere" I consulted with St. Google
and the first hit was from the Seattle Times. So, this recipe gets around. From
the LA Times to Seattle, to Ferd in the swamps of Florida to me here in the
Great American Outback. Anyway, do as you will with it - It's a bit much for me
to convert from "archives" to "kitchen". But, I'd gladly pig out if someone
invited me over to sample it.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kendall's Brasserie's Braised Beef Short Ribs
 Categories: Beef, Vegetables, Wine, Mushrooms, Dairy
      Yield: 6 servings

      6    (14 oz ea) beef short ribs
           Salt & black pepper
    1/2 c  Oil
      2 lg Onions; rough chopped
      2 lg Carrots; rough chopped
      1    Rib celery; rough chopped *
      1    Head garlic; cloves peeled
      2 tb Tomato paste
      1 tb Flour
      2 c  Dry red wine
      2    Sprigs thyme
      2    California bay leaves
      1    Sprig rosemary
      6 c  Beef broth; divided
      2 tb Butter
     12 c  Assorted mushrooms; cleaned,
           - but left whole
      1 c  Heavy cream

  * Original ingredients list called for one STALK of
  celery. I changed it to one RIB as a whole stalk seems
  an awful lot of celery given the other vegetables in
  the dish - UDD

  Heat oven to 325øF/160øC.

  Season the short ribs lightly with salt and pepper. Heat a
  Dutch oven over high heat until hot. Add vegetable oil and
  sear the short ribs on all sides. Remove the short ribs
  and set aside on a plate.

  Add the onion, carrot, celery and garlic to the Dutch oven
  and cook, stirring frequently, until the vegetables are
  caramelized, 10 to 12 minutes. Reduce the heat to medium
  and skim any excess fat from the top.

  Stir in the tomato paste, then stir in the flour. Add dry
  red wine, thyme, bay leaves, rosemary, the seared short
  ribs and enough beef broth to cover the meat (add water if
  necessary), then bring to a boil, skimming any fat off the
  top of the liquid as it cooks.

  Cover the Dutch oven and place in the oven until the meat
  is tender, about 2 1/2 hours, checking every 20 to 30
  minutes to skim excess fat off the top. Add additional
  broth or water as necessary to keep the meat submerged in
  cooking liquid.

  Meanwhile, heat a sauté pan over high heat and add the
  butter. When the butter is melted, add the mushrooms. Cook
  until the mushrooms are caramelized, stirring frequently,
  and season lightly with salt and pepper. Remove from heat.

  When the meat is fully cooked, carefully remove it and set
  aside on top of the mushrooms.

  On the stove top, bring the braising liquid back to a
  boil, removing excess fat as necessary. Reduce the
  braising liquid to about 4 cups, then strain. Place the
  liquid back into the Dutch oven and add the cream. Season
  to taste and simmer over low heat until the sauce thickens
  to a creamy consistency, about 15 minutes.

  Gently stir in the meat and mushrooms before serving.

  Serves 6

  Adapted by The Los Angeles Times from KendallÆs Brasserie
  in Los Angeles.

  From: Fred A. Ball somewhere in Cracker Land

  Uncle Dirty Dave's Archives

MMMMM

... A basic disconnect with reality which typifies the extreme right wing! DD

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)