Tag Archives: braise recipes

Beef Short Rib Braised in Red Wine

Well, it was bound to happen. Temperatures just plunged here on the East Coast and when the wind whips across the bay, it is bone chilling! When the weather turns that cold, I find making a nice braise that spends a few hours in the oven the ultimate comfort food. I love making braises through out the winter and one of the most rewarding is this slow red wine braise for beef short ribs. Beef short ribs are one of the most delicious and flavorful cuts of meat. It takes some love and time to bring the best out of this cut in preparation.  First, the ribs are bathed in a brine for a few hours to  add flavor and keep the meat tender while it slowly braises in the oven in a bath of red wine and beef stock with some lovely herbs and vegetables. The final step is a splash of red wine vinegar to balance against the richness of the meat.  The result is a beautiful, complex marriage of flavors. I know this sounds a little theatrical but the results are show worthy!

From by the bay wishing you lovely slow braised food memories!
Maryann

 


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Beef Short Rib Braised in Red Wine

Serves 4-6


For Brine

1 tablespoon pink peppercorns

2 bay leaves

1 cup light brown sugar

1 cup coarse sea salt

6 cups water


For Braise

4 tablespoons olive oil

3 pounds beef short ribs

¼ cup all-purpose flour

1 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

2 cups leeks, chopped in rings using the white and light green parts only

1 cup fennel, chopped ( remove fronds, stem and core) 

1 tablespoon chopped garlic

1/2 teaspoon red pepper flakes

1 tablespoon light brown sugar

2 teaspoons fennel seeds

1 tablespoon minced fresh rosemary

1 teaspoon fresh thyme leaves

2 bay leaves

2 tablespoons tomato paste

2 cups beef stock

1 bottle dry red wine

1 tablespoon red wine vinegar

1 teaspoon sea salt

¼ teaspoon fresh ground black pepper


Directions

In a large stock pot add the ingredients for the brine and bring to a boil, dissolving the sugar and salt. Cool completely then add the beef short ribs , cover and refrigerate for 3 to 4 hours. Remove from the refrigerator and remove meat from the brine pat dry and let come to room temperature , before proceeding with making the braise. Mix flour, salt, pepper and paprika in a sealed plastic bag. Add beef  short ribs into the bag and coat with the flour mixture. In a large Dutch oven heat 2 tablespoons olive oil. Sauté the floured beef short ribs until browned. Remove browned meat into a bowl and place to the side. Add remaining olive oil to a pan and sauté the leeks and fennel until both start to soften. Add garlic and red pepper flakes and saute a minute . Add the fennel seeds, rosemary, thyme, and bay leaves. Sauté until fragrant about one minute. Add the tomatoe paste. Deglaze with the wine and stock . Add light brown sugar , salt and pepper and then add the meat. Bring to a boil, then lower heat , cover and simmer until very tender but meat still on the bone, approximately 3 hours. Skim any fat from the sauce and then  add one tablespoon red wine vinegar and simmer another ten minutes. Remove from heat and serve with soft polenta or mashed potatoes.

Grandma’s Beef Goulash

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As we move further into fall, the winds pick up over the water by the bay. It becomes time for meals that are slowly cooked at the stove and shared with family. One of my childhood favorites is my grandmother’s goulash. She was born in Austria and a wonderful cook. I grew up watching her cook for hours.  Unfortunately, I never took notes and she had just a few things written down, mostly for baking and just ingredients. I had bits and pieces of recipes from my memories and those of my family. I tried often to recreate grandma’s goulash recipe and it always fell slightly short. It wasn’t until my mom remembered that grandma added a large piece of lemon zest right before serving and oh I think she added a little cognac to the stock in the beginning of the recipe that I finally hit the mark.  I admit, I have tweaked the recipe a little more, but only for the better. I don’t think grandma would mind at all. With the bar held so high, when I pleased the family, I knew I finally had it right! So it’s with great pleasure that I share this dish. Guten Appetit!

 

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Beef Goulash

Serves 4-6

4 tablespoon olive oil

2 ½ lbs cubed beef stew meat

¼ cup flour

1 tablespoon sweet paprika

4 cups onions finely chopped

1 tablespoon sugar

½ teaspoon caraway seeds, toasted

1 tablespoon minced fresh rosemary

1 teaspoon minced fresh thyme

1 bay leaf

2 tablespoons tomato paste

1 tablespoon balsamic vinegar

4 cups chicken stock

1 tablespoon cognac

1 teaspoon sea salt

¼ teaspoon ground pepper

Zest of 1 lemon

Directions

Mix flour, salt, pepper and paprika in a sealed plastic bag. Add beef cubes into bag and coated with flour mixture. In a large Dutch oven heat 2 tablespoons olive oil. Sauté floured beef cubes until browned. Remove browned meat into bowl and place aside. Add remaining olive oil to pan and sauté the onions with the sugar until onions start to caramelized. Add the caraway seed, rosemary, thyme, and bay leaf. Sauté until fragrant about one minute. Add the tomatoe paste. Deglaze with the vinegar and stock , then add the meat. Bring to a boil, then lower heat , cover and simmer until very tender, approximately 2 hours. Add one tablespoon cognac and simmer another ten minutes. Remove from heat add lemon zest and serve with noodles, rice or dumplings!

Goat Milk Braised Pork Loin

 

This recipe is adapted from a meal I shared at a friend’s home outside of Florence many years ago. It started my love for the herb rosemary. I had never had meat braised in milk before and  as an inexperienced american it seemed odd to me, but it was so delicious. The milk creates a lovely gravy after braising. Over the years I have evolved the recipe by adding onions for another dimension of flavor and by trying goat milk . Although this dish works great with cow’s milk, I find the results with goat milk to be slightly sweeter and makes for a creamier gravy. This is probably a matter of personal preference.  Either way this is recipe that is simple to make and big on taste.

From by the bay, wishing you milky food memories,
Maryann

Goat Milk Braised Pork Loin

Serves 4-6

Ingredients

3 lb boneless pork loin roast

2 mediume vidalia onions, peeled and thinly sliced

2 sprigs fresh rosemary

2 cups organic goat milk or cow’s milk

2 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon fine sea salt

½ teaspoon fresh ground black pepper
optional: garnish with gremolata – recipe below

Directions

Preheat oven to 350F. In dutch oven heat butter and oil on stove until hot, add the pork loin and brown on all sides. Remove from pan and place to side. In same pot please add the onions and sauté until soft, add back the pork, add rosemary and milk. Cover and place into the oven for two hours, stirring occasionally. Let pork rest slice and serve with onion and milk gravy. Garnish with gremolata.

Gremolata

Ingredients
1/2 cup italian parsley, finely chopped
1 lemon
1 garlic clove, minced
1/2 teaspoon fine sea salt

Directions
In a bowl add parsley and minced garlic. Into this bowl finely zest the lemon. Add salt and mix. Refrigerate until ready to use. This can be used to compliment veal, pork or fish.