how to make RED WINE BRAISED SHORT RIBS
When done right, red wine braised short ribs can be as delicious as anything. But don’t be fooled into thinking there is some fancy technique behind it. It's actually very, very simple. The technique is called, “braising”, and it’s a technique that can be applied to any tough cut of meat. So pay close attention…if you can tackle this, a world of opportunity opens up in your kitchen. Plus, once you learn this, you could make the Short Rib Grilled Cheese from my food truck that was designed to not be so easy to make at home.
#ShortRibs #BraisedShortRibs #NotAnotherCookingShow
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How to Make the Best Hearty Beef and Vegetable Stew
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Red Wine Braised Short Ribs (in-depth guide to braising)
Red Wine Braised Short Ribs (in-depth guide to braising)
00:00 Intro
00:18 Choosing the pot
01:57 Choosing short ribs
02:45 Trimming short ribs
03:56 Drying, Salting, Browning
06:33 Making the Sauce
09:55 Baking
10:19 Testing for doneness and resting in braising liquid
12:20 Deboning the meat, straining the sauce, and chilling
13:05 Reducing and thickening the sauce and warming up short ribs
5-6 Lb (2.25 - 2.75kg) bone-in beef short ribs
Salt and black pepper
1-2 Tbsp neutral oil (like canola or safflower)
2 sliced carrots
2 sliced yellow onions
4 sliced garlic cloves
2 Tbsp tomato paste
1 bottle (750ml) red wine with moderate tannin and acidity
2 cups unsalted brown chicken of beef stock*
7g (1 packet) powdered gelatin (if using store bought or wimpy stock)
Thyme sprigs
1 bay leaf
2 tsp pomegranate molasses (optional)
1 Tbsp all-purpose flour (either bleached or unbleached)
1 Tbsp unsalted butter at room temperature
*Brown Chicken Stock in the Instant Pot:
Brown Chicken Stock on the Stove:
Trim the silver skin on short ribs. Put the oil into a large, deep, oven safe skillet or dutch oven and set over high heat. Dry the short ribs thoroughly with paper towels and season lightly with salt and pepper. Brown on all sides, adding oil as necessary and regulating the heat so that the short ribs brown steadily, but not too aggressively (do this in batches if necessary). Remove the short ribs from the pan. Add the carrots and onions to the pan. Reduce the heat to medium and cook stirring occasionally until golden brown. While the vegetables are cooking, preheat the oven to 300F (150C) with a rack in the middle, and sprinkle gelatin over the stock (unless it’s pretty gelatinous already) and let it sit for 5 min.
Add the garlic and tomato paste to the vegetables in the pan and cook stirring constantly until evenly distributed. Add the short ribs back to the pan bone side down snuggling them in between the veggies. Pour in the wine, stock, and enough water to almost cover the short ribs. Add the thyme sprigs and the bay leaf. Cover with a lid or a round piece of parchment paper. If using the paper, tuck it in so that it makes full contact with the liquid. Cook in the middle of the oven until fork tender, 3-5 hours.
Remove from the oven, flip the short ribs bone side up and let cool in the sauce to lukewarm, about 2 hours. Remove and discard the bones and connective tissue (or save for stock Put the meat into a container and cool completely. Strain the sauce through a fine mesh sieve into a container and cool completely. Refrigerate the meat and the sauce overnight or up to 5 days (only cover once they are completely cool).
The next day, remove the grease from the sauce. At this point the meat and the sauce can be frozen if desired. Put the sauce into a large skillet and boil it down until slightly syrupy. Stir in the pomegranate molasses. Add the short ribs, cover, and warm up on very low heat flipping occasionally, about 15 minutes. In a small bowl, mash the flour and butter together with a fork into a smooth paste. Remove the short ribs from the pan. Taste the sauce. If it’s too salty, don’t reduce it anymore. Add a splash of water, and use the flour butter paste to thicken. If it’s not salty and still feels too thin, boil it down. If you feel that it needs help thickening, stir in the flour butter paste a bit at a time, bringing the sauce to a simmer after each addition. Wait 30-60 seconds after the sauce comes to a simmer before judging the thickness. Stir constantly. Taste and correct for salt. If the sauce ends up too thick or salty, add a splash of water. Pour over the short ribs and serve.
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Instant Pot Recipe | Quick BEEF STEW Recipe | Pressure Cooker Beef Stew
Today I am making a tender beef stew in half the time using my Instant Pot. This beef stew is perfect comfort food for the cold winter months.
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INGREDIENTS
2 lbs Beef Chuck Roast Meat (cut in to 1 inch chunks)
1/4 cup (32 g) all purpose flour
1 tsp (5 g) salt
1/2 tsp (1.5 g) pepper
1/4 cup (60 ml) cooking oil ( I used grape seed oil)
1 medium stick of celery (85 g) (chopped)
1 medium to large onion (215 g) (chopped)
3 cloves fresh garlic (15 g) (minced)
1 Tbsp (16 g) tomato paste
3 1/2 cups (828 ml) water
2 1/2 Tbsp (25 g) beef bouillon powder
2 tsp ( 13 ml) Worcestershire sauce
1 lb (454 g) potatoes (cut large chunks) (I used red and Russet potatoes)
2 medium to large carrots (225 g) (cut on to large chunks)
2 dried bay leaves
1 1/2 Tbsp (8.5 g) corn starch
1 1/2 Tbsp (21.5 ml) cold water
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Love this simple red wine beef dish, slow cooked with plenty of garlic and potatoes. Add what ever veg you like to this and always use a decent bottle of wine. Dont forget to save a glass while your cooking.
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Food from the Med include Italian, Spanish, Greek and from Portugal. It also include many of the smaller island countries such as Malta. This huge region of cooking is diverse and even covers many Arabic influences due to historical events. So it is not just pasta, pizza,tortilla or hummus. As rich as the day is long let us see how many wonderful dishes we can serve up for you.
Pizza.pasta,lasagne.pesto.olive oil,olives.hummus,greek food,piella,spanish food,lamb,roast pork,calzone,penne,spaghetti,vongole,tuna,pollo,pomodori,tonno,ragu,pasta sauce,salad,riso,mozzarella,halumi,arabic,grilled,grill.beef steak,fried chicken,fried fish
Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce
Oxtail Stew Recipe In 1080p HDR
#oxtailstew #beefstew
Sear 10 to 12 chopped oxtails in a pot until they are lightly crusted on the outside and have that golden brown colour. Remove and set aside.
In the same pot, melt 1 tbsp butter until it sizzles. Add 1 diced onion, 1 diced celery, 1 diced leek and 1 diced carrot. Sauté for a few minutes until the vegetables turn slightly soft.
Return the seared oxtails to the pot and add 2 tbsp corn flour. Stir well until the flour is fully cooked off and to avoid any lumps.
Add 1/2 can of San Marzano tomatoes and some of the tomato juices. Mix well, then add 1 bottle of red wine or enough of red wine to cover the top of the mixture.
Add 2 bay leaves and a dash of black pepper. Bring everything to a boil and lower the heat to simmer the oxtail mixture for about 4 hours. Add more water every 30 minutes or so as the liquid will reduce.
After 4 hours, the oxtails will be tender. Season with salt (around 2 tsp) and add 1 chopped carrot and 2 chopped potatoes. Cook for another 20 to 30 minutes until the potatoes and carrots are soft.
Once they are soft, season with fresh black pepper and remove the oxtails and vegetables and plate them on a large plate or cast iron pan.
Add a corn flour slurry to the remaining stew juices to thicken up to a nice glossy sauce. Spoon some of this sauce over the oxtail stew. To finish, garnish with diced scallion or a sprig of parsley.
And it is done. A hearty and robust oxtail stew that is perfect for those cold nights.
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