alexist: (food!)
posted by [personal profile] alexist at 07:19pm on 04/06/2009 under
http://www.epicurious.com/recipes/food/views/Braised-Beef-Short-Ribs-235923

Sans bacon, and I used a bit more onion and garlic in the cooking, and beef stock instead of veal (because that's what I had). Also, the sauce does need to be boiled down, although I knew (from comments) that it needed to be thickened with a roux as well (which I did). I used 3 Tb flour to 3 Tb oil, to err on the safe side--as predicted, not enough, though I wouldn't want to be over-reliant on a starch thickener.

If you make it, braise the beef the day before, and refrigerate it, so you can remove the fat. Then all you have to do is make the vegetables. I served it with egg noodles, but potatoes would also be good.

If you have a food processor, you can shorten the prep time to almost nothing by chopping the vegetables in it--they're going to cook to mush anyway so there's no need to cut them into tiny neat dice.

It was delicious--the meat was falling apart tender and the sauce was flavorful.

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