Text 5195, 94 rader
Skriven 2013-09-28 21:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: where's the beef 158
============================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> farmers / Scottish and Irish / descendants

 NB> I don't remember us having lamb or even pork

Back then and there, along with beef, pork was very popular. Every
breakfast started with eggs and either bacon, sausage or ham. Every
lunch and supper featured either beef or pork with chicken an
occasional treat. When I moved to rural Alberta it was more of the
same except that we sometimes had steak and eggs for breakfast. I
still like that kind of meal on occasion although my tastes have
broadened over the decades.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Alberta Bison Short Ribs
 Categories: Canadian, Ribs, Wine, Buffalo, Stews
      Yield: 4 Servings
 
      2    Racks of 4 bones Alberta
           Bison short ribs
    1/3 c  Canola oil
      1 tb Kosher salt
      2 ts Cracked black pepper
      2 ts Mexican chili powder
      1 ts Ground cumin
      3    Spears Celery, washed,
           Roughly chopped
      2    Carrots, washed, roughly
           Chopped
      1    Onion, medium size, skinned,
           Roughly chopped
  5 1/2 oz Can Tomato paste
    500 ml Full bodied red wine,
           Cabernet Sauvignon, Shiraz
      2 c  Water, enough to 1/2 cover
           The ribs
      4    Bay leaves
 
  This recipe will make 4 portions of 2 ribs each, which is a hearty
  meal. Braising is a brilliant way to coax all the flavour from
  tougher cuts of meat.  This will transform the meat's texture
  allowing it to melt in your mouth. This recipe takes a little work
  in the first stage and must be started the evening of the night
  before you want to serve it. The results are more than worth the
  effort which happens the day before so on "the day of" you can
  make salad, relax and eat.
  
  Begin this recipe in the evening on the day before you want to
  serve it. Preheat your oven to 350 F (175 C) Cut the rib rack into
  individual ribs using a sharp french knife. In a roasting pan with
  a lid (but don’t use the lid until the last stage) coat the ribs
  with canola oil. Generously season the ribs with the salt, pepper,
  chili powder and cumin. Brown the meat 20 minutes. Turn the ribs
  once after ten minutes. Add the celery, carrots, and onion and
  continue to brown 10 minutes. Add the tomato paste and brown 5
  minutes. Add the red wine, bay leaves and enough water to 2/3rds
  cover the ribs. Turn the oven down to 175 F (80 C), put the lid on
  the roasting pan and let the ribs braise overnight.
  
  In the morning your kitchen will be full of the delicious aroma of
  the braising bison.
  
  Carefully remove the lid because it will be steamy and poke the
  ribs with a knife. If the meat offers no resistance and is just
  barely hanging onto the bone then they are done. If not turn the
  heat up to 225 F (110 C) and continue cooking until this glorious
  stage is reached. If you have to go to work in the meantime then
  the ribs can be cooled and refrigerated in the roasting pan and
  the cooking can continue later.
  
  The liquid that the Bison braised in can easily become a delicious
  sauce. Remove the Bison and set aside. Strain the braising liquid
  and discard all of the solids.
  
  In a heavy bottomed pot bring the liquid to a steady simmer and
  continue to simmer it until the volume is only one quarter of its
  original volume. Skim off any particles that accumulate on the
  surface of the liquid with a ladle.
  
  Submitted by Stephen Gilmour, Executive Chef, Red Tree Catering
  
  From: www.growingalberta.com

MMMMM
 
YK Jim
 
... The most iconic meat dish of a regional cuisine that worships meat.

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