Originally Posted by *645-k701
I used to cook food 17 years,not any more
Hey,where ya been ?
Into the 5th year of lurking,nice-your profile still says chef...
Hook me up in an ice castle with a Nordic Sweetie,yar!
What's cookin' ?
St.Patrick's Day tribute meal:Braised Short Ribs with Guinness
(served on a bed of broad whole wheat noodles)
Warning: Spoiler! (Click to show)
Even the shy girl loved the food.Edited by 5aces - 3/16/13 at 9:06pm
3 1/2 pounds boneless short ribs, trimmed of excess fat
Kosher salt and ground black pepper
2 tablespoons vegetable oil
2 large onions, peeled and sliced thin from pole to pole (about 4 cups)
1 tablespoon tomato paste
6 medium garlic cloves, peeled
1 cup Guinness Draught
1 cup beef broth
1/3 cup pitted prunes
4 large carrots, peeled and cut crosswise into 2-inch pieces
4 sprigs fresh thyme
1 bay leaf
1/4 cup cold water
1.Adjust oven rack to lower-middle position and heat oven to 300 degrees.
Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper.
Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking.
Add half of beef and cook, without moving, until well browned, 4 to 6 minutes.
Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke.
Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.
2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.)
Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes.
Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high and add Guinness.
Add broth, prunes, carrots, thyme, and bay leaf.
Add beef and any accumulated juices to pot; cover and bring to simmer.
Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.
3. Using tongs, transfer meat and carrots to serving platter and tent with foil.
Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids.
Allow liquid to settle about 5 minutes and strain off fat.
Return cooking liquid to Dutch oven add a tablespoon of butter and cook over medium heat until reduced to 1 cup, 5 to 10 minutes.
Remove from heat; season with salt and pepper.
Pour sauce over meat and serve.
(I boned out some beef chuck short ribs and layered the bones underneath the meat on top)