braised "short ribs"
Actually, it was just tesco's "braising beef", but good nonetheless.
in a hot pan, i browned the beef (with s/p). Once seared, the beef is removed, and in the remaining fat, some minced onions with a little bit of carrot and garlic were sauted. once they got some color, the beef was ruturned to the pan. I added a little more than half a bottle of red wine (in this case, a young/cheap/italian-ish claret bourdeaux), and some rosemary and thyme sprigs.
Once the wine boiled, I turned down the heat until barely simmering and cooked covered on uber-low heat for 5ish hours.
when it's finished, the callogen in the beef should have melted and the beef should pull/fall apart fairly easily, and the wine should be almost totally gone.
it'd be really good with some carmalized onion mash'd 'taters.
in a hot pan, i browned the beef (with s/p). Once seared, the beef is removed, and in the remaining fat, some minced onions with a little bit of carrot and garlic were sauted. once they got some color, the beef was ruturned to the pan. I added a little more than half a bottle of red wine (in this case, a young/cheap/italian-ish claret bourdeaux), and some rosemary and thyme sprigs.
Once the wine boiled, I turned down the heat until barely simmering and cooked covered on uber-low heat for 5ish hours.
when it's finished, the callogen in the beef should have melted and the beef should pull/fall apart fairly easily, and the wine should be almost totally gone.
it'd be really good with some carmalized onion mash'd 'taters.
posted by scott at 12:40 AM
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