Inner Chef

Enjoy your kitchen, your food and your inner chef

Inner Chef Culinary Word of the Day

Leave a comment

 

SmallLogoInner Chef Culinary Word of the Day & Recipes:

Braise: (1) To cook covered in a small amount of liquid, usually after a preliminary browning. (2)  To cook (certain veggies) slowly in a small amount of liquid without preliminary browning.

 

Braised Short Ribs

Ingredients:

12 short rib sections (10 oz. each)

4 oz. oil

5 oz. onion, medium dice

2 ½ oz. celery, medium dice

2 ½ oz. carrot, medium dice

2 ½ oz. bread flour

1 ¼ oz. brown stock

2 ½ oz. tomato purée

1-2 bay leaves

Salt and pepper to taste

Directions:

  1. Dry the meat so it will brown more easily.
  2. Heat the oil in a heavy pan until very hot. Brown the meat well on both sides. Remove the meat and set aside.
  3. Add the onion, celery, and carrot to the fat in the pan and sauté until browned.
  4. Stir in the bread flour to make a roux. Cook until the roux is browned.
  5. Stir in the stock and tomato purée and simmer until the sauce thickens. Add the bay leaves and season with salt and pepper.
  6. Return the short ribs to the pan. Cover and braise in the oven at 300° until tender, about 2 hours.
  7. Transfer the short ribs to a platter.
  8. Strain the sauce (optional). Degrease. Adjust the seasoning and consistency and pour over the short ribs.

braisedShortRibs

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s