Text 7978, 109 rader
Skriven 2011-03-03 20:46:04 av Dave Drum (1:18/200.0)
Ärende: Gourmet 1037
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Short Ribs w/Potatoes & Apples Pt 1
 Categories: Beef, Potatoes, Fruits, Wine, Cheese
      Yield: 6 servings
 
MMMMM-------------------------SHORT RIBS------------------------------
      6    Bone-in beef short ribs; 10
           - ounces each
      1 ts Fine sea salt
    1/2 c  Olive oil
      3 md Onions; in lg dice
      1    Head garlic; peeled, cloves
           - left whole
      3 md Carrots; peeled, in lg dice
      3 md Celery ribs; in lg dice
      2 md Tart apples; peeled, cored,
           - in lg dice
      2 c  Dry red wine
      8 oz Strained tomato purOe
     10 c  Chicken stock or broth
    1/4 ts Fresh ground black pepper
      4    Whole dried bay leaves

MMMMM----------------POTATOES & APPLES "RISOTTO S---------------------
      2 lg Yukon Gold potatoes; peeled,
           - in sm dice
      2 lg Tart apples; peeled, in sm
           - dice
      2 tb Unsalted butter
      1 md Onion; peeled, in sm dice
      4 cl Garlic; minced
    1/2 c  Crisp, dry white wine
    1/2 c  Chicken stock or broth
      2 oz Parmesan cheese; fine
           - grated
           Juice of 1/2 lemon
    1/2 ts Fine sea salt
    1/4 ts Fresh ground black pepper
 
  This is a Web-exclusive recipe for Epicurious from chef
  David Padberg at Park Kitchen in Portland, Oregon. It's
  perfect for serving to watch the Super Bowl or on any cold,
  wintery night.
  
  Make the short ribs: Pat the short ribs dry and place in a
  large bowl. Sprinkle with 1/2 teaspoon salt. Cover and
  refrigerate 24 hours.
  
  Position a rack in the middle of the oven and preheat to
  325oF/163oC.
  
  In a heavy, large ovenproof pot over moderately high heat,
  heat 1/4 cup olive oil until smoking. Working in 2 batches
  (wipe the pan clean and add remaining 1/4 cup oil between
  batches), sear the ribs, turning with tongs, until golden
  brown on all sides, about 8 minutes per batch. Transfer the
  ribs to a large bowl. Do not clean the skillet. Add the
  onions, garlic, carrots, celery, and apples to the pot. Over
  moderately high heat, sautO until the vegetables and apples
  start to soften, about 15 minutes. Add the wine and bring to
  a boil, scraping up any browned bits. Add the tomato purOe
  and chicken stock then return the ribs, along with any
  accumulated juices, to the pot. Make sure the ribs are
  completely covered with liquid; add water or additional
  stock if necessary. Sprinkle with the remaining 1/2 teaspoon
  salt and the pepper and stir in the bay leaves. Cover the
  pot, transfer it to the oven, and braise the ribs for 2
  hours.
  
  Uncover the ribs and continue braising until the meat is
  tender and starting to fall off the bone, about 45 minutes.
  Gently remove the ribs from the pot and transfer to a large
  bowl.
  
  When the ribs are cool enough to handle, trim any excess fat
  and, if desired, remove meat from the bones.
  
  Pour braising liquid through a fine-mesh sieve into a clean
  large pot, pressing on any solids. Discard the solids and
  skim any fat from the braising liquid. Place the braising
  liquid over high heat, cover, and bring to a boil. Lower the
  heat and simmer, uncovered, until slightly reduced, about 20
  minutes. Return the ribs, along with any accumulated juices,
  to the pot and simmer until heated through, about 5 minutes.
  DO AHEAD: The short ribs can be prepared ahead and
  refrigerated, in the braising liquid, up to 2 days. Reheat
  the short ribs in their braising liquid in a large, heavy
  pot over moderately high heat.
  
  CONTINUED to Part 2
  
  by Chef David Padberg: Park Kitchen, Portland, Oregon
  
  Epicurious | January 2011
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 30 January 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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