Showing posts with label short ribs. Show all posts
Showing posts with label short ribs. Show all posts

Friday, December 23, 2016

Stout Short Ribs

The Big Day is almost here. Relatives are arriving from all corners of the country, if not the globe. If you’re lucky your holiday tree is decorated and your holiday letters are in the mail. If not? Well, your friends and relatives will understand. They love you.

If you've got to feed a bunch of people in the middle of this, what you need is a simple tasty recipe that doesn’t require lots of preparation or watching—and I have one! Our intrepid foodie crew at Mystery Lovers’ Kitchen will stop at nothing in our unending search for new and interesting recipes, and this one comes from the woman behind the counter at my local liquor store.

That’s not as odd as it sounds. In fact, she has taught high-end cooking classes locally, and is helping our town-owned farm set up their new catering kitchen, so she knows her stuff. When I stop in, we talk about Irish whiskey. This time I was there to pick up some Guinness for the recent Porter Cake recipe, and she said, “why not make short ribs?” Since I don’t recall ever making short ribs in my life, I asked “How?” She told me. And voila—dinner.

The recipe’s about as simple as it gets, once you’ve got short ribs (we will skip over the part when I was standing in front of the meat cases at our supermarket and asked my husband, “what the heck am I looking for?”).

Of course, I didn’t get all the fine details for the recipe, just the list of ingredients, so I kind of improvised, but it all worked out fine. And it was easy!


Stout Short Ribs
A slow cooker/crock pot (I have my mother’s)

Ingredients:



short ribs (I found two packages which totaled 2-1/2 pounds in weight. Eyeballing them, I figured that much should feed my husband and me with plenty left over. (There were eight pieces.) If you’re serving a lot of people, just multiple the recipe.)



salt and pepper
1 bottle Guinness
1 cup dark brown sugar
1 cup chicken stock
1 heaping tsp good prepared mustard 


Instructions:

Sprinkle the ribs with salt and pepper and toss to cover. Place the pieces in the bottom of the crock pot.

Everything in the (crock) pot
Blend together the other ingredients. Pour over the ribs in the crock pot.

Cover. Plug in the crock pot, set it for whatever your pot thinks is a very low simmer (mine says it should be in the narrow “red zone”) and cook for as long as you like. Six hours, twelve hours, overnight, whatever. By the time you’re planning to eat it, the meat should be falling off the bones. Thicken the juices if you want. Serve with mashed potatoes, and maybe something green.



Dig in!

See? Easy! And tasty. Now go enjoy your company and all the pretty lights.

Have a wonderful holiday!

Irish style!



Tuesday, October 14, 2014

How to Braise Beef Short Ribs with Pumpkin Ale and Turn a Pumpkin into a Party Keg via Cleo Coyle


Pumpkin Ale. It sounds like a trendy invention, doesn't it? As if craft beer makers became jealous of all the attention paid to pumpkin spice lattes. But pumpkin ale has been a tradition in America since early colonial times. The reason?

Pumpkin Ale is older than the
United States. Colonial brewmasters
used pumpkin out of necessity. 
Pumpkins were native to the New World. Malt was not. Because malt was more difficult to obtain, early American brewmasters turned to pumpkin as the go-to sugar to ferment into beer, at least until the 1600s, when barley malt became more plentiful.

Our modern-day brewmasters have rediscovered this colonial concept and you can now find several nationally distributed pumpkin ales, as well as many fine local pumpkin brews. 



Ale vs. Beer

Ale is a little different than beer. It tends to have more complexity and depth of flavor and the alcohol content is usually higher. 

Good pumpkin ale uses roasted malts and real pumpkin meat (sometimes roasted) for a complex caramel flavor that is quite distinctive.

Samuel Adams Harvest Pumpkin Ale and Shipyard Pumpkinhead are two examples of nationally-distributed brands that use pumpkin in their ale-making process. 

Pumpkinhead is on the lighter, crisper side. But Marc and I prefer the more amber, richer flavors in the Sam Adams Harvest Pumpkin, and we also think it works best in the recipe we're sharing with you today. More on that below.

In the meantime, if you're game (and we don't blame you if you're not)! Here's an interesting way to serve pumpkin ale for a fall party. Click the arrow in the window below to see the how-to video. If you do not see a window, click here to view the video on YouTube...

How to turn a pumpkin 

into a party keg

--------------------------------------



To view on YouTube, click here.

A quick note on the question of temperature: 

While lagers are best served cold, ale is often enjoyed
at room temperature, which makes a pumpkin keg
a nice idea, adding extra fall flavor to your pour.

And now for today's recipe...


-----------------------------


Cleo Coyle has a partner in
crime-writing—her husband.

Learn about their books
by clicking here or here.
Cleo Coyle's
Beef Short Ribs
Braised with 

Pumpkin Ale


Braised beef is a fantastic fall dish. The long stretch in the oven dispels the autumn chill, and the results are rich, savory, and satisfying. 

While beef can be braised in water, stock, or wine, Marc and I decided to use pumpkin ale as our liquid base, adding spices that echo those used by the brewmaster (nutmeg, ginger, and allspice). 

The ale and spices beautifully complement the rich taste of the beef ribs. Red potatoes and baby carrots evoke the colors of autumn, and the onions and honey lend sweetness, which is needed to balance out the base notes in the ale.

Marc and I always say that if something is worth drinking, it’s worth cooking with too, so in the "spirits" of the fall season, we give you this recipetruly a dish of bliss. 

May you eat with autumnal joy! 

~ Cleo




To download this recipe in a PDF document that you can print, save, or share, click here.

http://www.coffeehousemystery.com/userfiles/file/Pumkin-Ale-Braised-Short-Ribs-Cleo-Coyle.pdf
Click here for
the recipe PDF.

Makes about 6 Servings

Ingredients:

3 to 3-1/2 pounds beef short ribs

2 Tablespoons olive oil

2 and 1/2 bottles (12-ounce bottles) of pumpkin ale (see note below*)
  
4 Tablespoons honey

3 whole garlic cloves, peeled

1 Tablespoon whole black peppercorns

1-1/2 teaspoons ground ginger

1-1/2 teaspoons ground nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon kosher salt (or coarse sea salt)

1 pound baby carrots

1-1/2 pounds onions, peeled (we suggest small whole onions)

2-1/2 pounds potatoes (we suggest small red potatoes, keeping

         the skins on, which makes for nice color and presentation)

A bit of extra salt and ground pepper for Step 1

*Pumpkin ale note: Use 2 and 1/2 bottles for this recipe and, yes, we suggest you sip that extra half-bottle as you make it! As far as the type of pumpkin ale, look for an amber/brown ale with rich flavor notes. You'll also want an ale that includes real pumpkin in the brewing (and not just pumpkin flavor). For an east-to-find national brand that has both of these characteristics, try Samuel Adams Harvest Pumpkin Ale, that's what we used in today's recipe.

Directions:

Step 1 - Brown the meat: Preheat oven to 350° F. Salt and pepper the raw beef short ribs. 


Place a large skillet or sauté pan over medium high heat and warm the olive oil. When oil is very hot, add ribs fat side down. Be careful not to crowd the pan. If your skillet is not large enough, brown in batches. Make sure to sear every side of the rib; the more you brown now the more flavor you’ll have later.


When all the short ribs are browned, 
remove them from the pan and set them aside. 



Step 2 - Sauté the vegetables: Drain the fat from the pan, holding back a few tablespoons for flavor. Toss in the (peeled) garlic and onions, as well as the carrots and potatoes. Sauté the vegetables, stirring gently over medium heat for 5 to 10 minutes. You are not cooking them, you are simply getting some of that flavorful fat on the them and allowing the outsides to lightly brown. Remove the vegetables from the heat and set aside.


Step 3 - Make the pumpkin ale braising broth: Place a large (6 to 7 quart) Dutch oven pot over medium heat, combine the pumpkin ale, honey, peppercorns, ginger, nutmeg, allspice, and salt and bring to a boil. Lower the heat and simmer for about 10 minutes.



Step 4 – Begin the cooking: Add the browned short ribs to the simmering broth in the Dutch oven pot. Pour the veggies on top. 


Cover with a tight-fitting lid and place
in preheated 350° F. oven for 1 hour. 



Step 5 – Remove the cooked vegetables: After 1 hour, remove the pot from the oven and check the vegetables for doneness. If they are cooked through, remove them to prevent them from over-cooking and becoming mushy. If the vegetables are not yet cooked through (potatoes are still hard/appley in the center), continue cooking for another 15 minutes and check again. When the vegetables are done, use a slotted spoon to remove them from the Dutch oven pot and set them aside.


Step 6 – Finish the short ribs: Re-cover the pot and return it to the oven for another 1 to 1-1/2 hours. The ribs are done when the meat is buttery tender and practically falling off the bone. Just before the ribs are finished, place the vegetables back in the pot, cover with the lid, and re-warm them in the oven for 10 minutes or so.

Serve: We use the hot broth in the pot like a French au jus. To plate, place ribs in a shallow bowl with a serving of vegetables and spoon the flavorful broth over the ribs. 
Use crusty bread to sop up the juicy goodness.



Another plating idea: While Marc and I like a rustic presentation, a fine dining restaurant would more likely present these short ribs on a bed of something (say, mashed parsnips and root vegetables or couscous). We prefer something more comforting and colorful. Try mashing or puréeing a mess of sweet potatoes (you can even mix them with a little roasted pumpkin). Add cream, butter, and gently stir a small amount of the same spices you used in the braising recipes. Now that's eating with fall harvest joy!


http://www.coffeehousemystery.com/userfiles/file/Pumkin-Ale-Braised-Short-Ribs-Cleo-Coyle.pdf
To download this recipe
as a PDF document,

click here.




Happy 

Pumpkin Season!

~ Cleo Coyle


New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Learn about our books here.





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Coffeehouse Mystery
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Wednesday, October 2, 2013

French Onion Soup with Braised Short Ribs Recipe




Because I’m heavily into editing Days of Wine and Roquefort, the 5th in A Cheese Shop Mystery series, and Inherit the Word, the 2nd in the Cookbook Nook series, and because I’m also finishing up the 3rd in the Cookbook Nook series, I’m a little punch-drunk. Words, words, words. My head is flooded with words. My eyes are sore. [Let’s hear it for Systane eye drops.] And my dreams are wild!

Needless to say, the thought of slaving over a hot oven while working this hard is totally unappetizing.

However, my husband (so darling) found this recipe in one of our Food Network magazines and begged me to cook it. I figured what could be so hard? It’s soup. Good while editing…

Okay, silly me. This is a time-intensive soup. It is totally delicious and I’ll do it again, but I do have to warn you…time-intensive!!! (Psst: worth it!)

Anyway, while cooking this soup, I got rather silly with a scene that I was writing in Between a Book and a Hard Place, the 3rd in the Cookbook Nook series. Do you ever wonder how authors come up with ideas? Here’s how I do it. Sometimes I focus on a setting, a character, a joke, a clue, or even a name or a “letter.”

Remember, I warned you, I was punch-drunk from editing so many books at the same time...

I came up with this teensy bit about a dog missing. I loved the name Mrs. Hammerstead. I thought H.  Hmmm. Immediately, the woman owned a Havanese. I dubbed Mrs. H’s dog Ho-Ho. Of course, (now it gets even sillier) I went a step further. Helen’s maiden name was Hastings. She went to Hobart and majored in Home Economics. She married a man named Harold. Phew!  Luckily, it’s not a big scene, and it doesn’t matter in the overall picture of the book. But I have to warn you, Mrs. Hammerstead and her Havanese named Ho-Ho are staying. I giggled throughout the cooking process, and I read the scene the next day and laughed out loud. I hope you’re giggling, too.

Enjoy this soup. Do your best not to giggle while slurping.



FRENCH ONIONI SOUP WITH BRAISED SHORT RIBS à la Geoffrey Zakarian

[I made this version gluten-free. GZ's version used regular flour instead of potato starch and regular sourdough bread.]

Ingredients:

2 pounds bone-in beef short ribs
2 tablespoons potato starch
Salt and ground pepper
2 tablespoons canola oil
1 carrot, chopped
1 medium yellow onion, chopped
1 leek, chopped
4 sprigs thyme
1 bay leaf
1 head garlic, halved crosswise
1 tablespoon tomato paste
1 cup dry red wine
6 cups beef stock
1 stick unsalted butter
3 large sweet Maui onions, thinly sliced
¾ cup dry sherry
1 tablespoon dried thyme leaves
12 slices gluten-free bread, toasted
12 slices high-quality Gruyère cheese
(about 6 ounces)


Directions:

Toss the short ribs in a plastic bag with the potato starch and season with salt and pepper (about 2 teaspoons each). Heat the canola oil in a large Dutch oven-style pot, on medium. Add the short ribs and braise until browned on all sides, about 8 minutes. Transfer to a plate.




Add the carrot, chopped onion, and leek to the pot and cook, stirring until browned, about 4 minutes.




 Return the short ribs to the pot and stir in the thyme sprigs, bay leaf, garlic and tomato paste. Add the wine and bring to a simmer, then cook until reduced by half, about 5 minutes. Add the stock and return to a simmer. Cover and cook on very very low, until the short ribs are falling off the bone. 2 hours 30 minutes.

Meanwhile, caramelize the onions: Melt the butter in a large sauté pan over medium heat. Add the sliced onions, reduce the heat to very low, and season with salt and pepper (about a teaspoon each.) Cook, stirring frequently, until golden brown, about 2 hours and 30 minutes. (If necessary, add a little water to scrape up browned bits that stick to the bottom of the pan.)





When the short ribs are done, remove them from the broth with a slotted spoon. Transfer to a plate and let cool slightly. Strain the broth (into a bowl). GZ says to discard the solids, but I have to say that these tasted yummy and would be good added to vegetables or another meat dish the next night. So I think: save!

Shred the meat, discarding the sinew and the bones, and toss the meat with 1 cup of the broth. Set aside.

Add the thyme leaves and sherry to the caramelized onions. Cook until the liquid is reduced by half, about 3 minutes. Add the rest of the broth and cook another 10 minutes. Skim the fat off the top (hard to do).

Preheat the oven to 425 degree F. Divide the soup among 6 ovenproof bowls; spoon 1/6 of the meat into each bowl. Top with two slices of toast and 2 slices of cheese, letting the cheese hang over the edge of the bowl.


Transfer to the oven and bake until golden and bubbly, about 10 minutes.

This soup is very hot!!! Let cool slightly in order to enjoy fully.

******************


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