Why Braised Short Ribs are a perfect make ahead meal.
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Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
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Nuniaq Braised Bear Roast in Old Harbor
Braised Bear Roast in Old Harbor
Store Outside Your Door
The Store Outside Your Door webisode series highlights traditional foods from around Alaska. Each webisode takes you out to harvest from the “Store Outside Your Door” then into the kitchen to learn how to prepare a delicious and nutritious traditional dish with a contemporary twist.
Kitchen Nightmare | The Bear | FX
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Kitchen Nightmare | The Bear | FX
Braised Black Bear Shank
The secret to cooking bear shanks? Taking advantage of their natural features! The silver and connective tissues in a shank break down into collagen and gelatin when treated right. Moisture in the pan and cooking at low heat for a prolonged period will have the silver disappear, leaving you with pieces of exceptionally fork-tender meat with a rich, bold flavour!
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Cola Braised Short Ribs
Cola Braised Short Ribs
3 lbs Short Ribs (Try to get thick cuts) this should equal to 6 short ribs
3 Celery Ribs, diced
2 Carrots, diced
1 medium Onion, diced
4 Cloves Garlic, crushed
5 sprigs Thyme
5 Sprigs Parsley
2 Sprigs Rosemary
1 Bay leaf
1 T Tomato Paste
1 T cooking oil @chefslife.co
2.5 cups Beef Stock
Salt and Pepper TT
Directions:
Generously season short ribs on all sides with salt and pepper.
Dice your celery, carrots and onions. Set aside.
Crush 4 cloves of garlic. Set aside.
To a heavy bottom pot add 1-2 tablespoons of cooking oil. I’m using @chefslife.co
Sear your short ribs on all sides in batches if needed. Set aside. In the residual fat, sauté your vegetables until softened then add the garlic and cook a few more minutes. Add your tomato paste and cook until deepended in color. Deglaze with two cans of Coca-Cola. Add back in the short ribs and cook on medium heat until liquid has reduced by 1/3.
Add enough beef stock to just cover the short ribs. Cover with a parchment lid or loosely cover with a pot lid. Transfer to 325°F oven and cook for three hours.
Strain out the vegetables from your braising liquid and reduce the strained liquid until thickened.
Plate with your starch of choice and spoon on the extra sauce. Garnish with parsley or thyme.
Enjoy!
#colabraisedshortribs #shortribs #braisedshortribs
Glazed braised short ribs
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***RECIPE, SERVES 4***
4 lb (2 kg) beef short ribs (about 10 — at least two meaty ones per person)
1 red onion
2-3 carrots
1-2 celery stalks
1 tbsp (15 ml) tomato paste
1 bottle (750 ml) dry white wine (anything cheap is fine, or use stock + 50-100 ml balsamic vinegar)
1 star anise (a lot of people don't like this flavor — use with caution, or use another spice)
1 tsp coriander seeds
oil
salt
pepper
vinegar
2-3 big potatoes for mash
milk
fresh rosemary
frozen peas
butter
Put a little oil in a large lidded pot on moderate heat and slowly brown the short ribs on all sides. Do not let anything burn. If you're doubling this recipe, brown the ribs in two batches. Take them them out, and throw in the roughly chopped onion, carrots and celery. Let the veggies brown for a minute, then stir in the tomato paste. Right before the tomato paste burns (it'll happen in a minute), deglaze with the wine. Put in the anise, coriander, pepper and a big pinch of salt. Put the ribs back in, reduce the heat to a bare simmer, cover, and let cook until they're as soft as you want them. I like them very soft, so I cook them for 8 hours.
Very carefully remove the delicate meat to a plate. Strain the braising liquid and discard the solids. Either de-fat the liquid with a gravy separator, or cool it down with some ice cubes and throw it in the fridge — you can easily lift the solidified fat out the next day. When the meat is cool enough to handle, remove the bones and gently scrape off any outer bits of connective tissue or fat you don't want to eat. If you're chilling your braising liquid, cover the meat and throw it in the fridge.
After you've de-fatted your braising liquid, reserve the fat and throw the liquid into a wide pan. Bring it to a boil and reduce it to a glaze — about a half hour. Stir it constantly and maybe reduce the heat toward the end to keep it from sticking and burning. Taste the glaze, and give it some more seasoning and maybe some vinegar to taste (it should taste too strong on its own). Reduce the heat to warm and carefully toss the meat in the glaze — don't break the pieces up — then cover and let the meat re-heat. It can hold like that for hours — if the glaze dries out, just mix in some water.
While the sauce is reducing, peel, chunk up and boil your potatoes until easily pierced with a fork. Drain them off, put in a glug of milk, a big pinch of salt, and the reserved fat from the beef. Mash, stir and taste. Add more milk and salt until you like it. Chop up the fresh rosemary and stir it into the mash right before you eat.
Thaw some frozen peas and add butter and salt to taste. When you get everything on the plate, be sure to spoon some extra glaze over the beef.