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Zinfandel Braised Beef Short Ribs
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INGREDIENTS:
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1-½ lbs. boneless beef short ribs
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2 carrots
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3 stalks of celery
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1 brown onion
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3 bay leaves
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1 leek
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2 sprigs rosemary
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1 tbs. black peppercorns
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2-½ cup Zinfandel or other good red wine
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½ cup tomato puree
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4 garlic cloves
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2 tbs. canola oil
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1 cup beef stock
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Salt and Pepper to taste
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PROCEDURE:
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- In hot pan, add olive oil
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Season short ribs with salt and pepper - [su_spacer size=”0″][su_spacer][/su_spacer]
Sear on all sides until browned and remove - [su_spacer size=”0″][su_spacer][/su_spacer]
Add wine to pan to deglaze, scraping all bits from the pan - [su_spacer size=”0″][su_spacer][/su_spacer]
In an oven-proof dish, add peppercorns, carrots, celery onion, leeks, herbs, garlic, wine and stock - [su_spacer size=”0″][su_spacer][/su_spacer]
Add seared short ribs, cover with aluminum foil and place in 350-degree oven - [su_spacer size=”0″][su_spacer][/su_spacer]
After an hour, check for doneness. Should be fork tender. - [su_spacer size=”0″][su_spacer][/su_spacer]
Keep cooking in oven until finished. - [su_spacer size=”0″][su_spacer][/su_spacer]
Remove from heat, uncover and allow to cool - [su_spacer size=”0″][su_spacer][/su_spacer]
Remove meat from liquid - [su_spacer size=”0″][su_spacer][/su_spacer]
Strain liquid and allow to cool to remove fat - [su_spacer size=”0″][su_spacer][/su_spacer]
Fat will solidify in the refrigerator making it easier to remove from braising liquid - [su_spacer size=”0″][su_spacer][/su_spacer]
Reserve liquid to make a red wine reduction
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Braised Cipollini Onions
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INGREDIENTS:
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2 cups Cipollini onions (cleaned, stem removed)
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½ cup dry white wine
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1-½ cup dry white wine
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1-½ tbs. oil
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1-½ cups vegetable stock
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4 sprigs of fresh thyme
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Salt and pepper to taste
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PROCEDURE:
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- In a hot pan, add oil and sear onions until brown on both sides
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- In same pan, deglaze with white wine, reduce by half
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- Reduce heat to medium-low and braise until tender and cooked through (should be able to pierce easily with fork)
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- Remove from heat, discard braising liquid and allow onions to cool
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Vegetable Stock
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INGREDIENTS:
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1 tbs olive oil
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1 large onion
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2 stalks celery
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8 cloves garlic/crushed
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8 sprigs of fresh parsley
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6 sprigs of fresh thyme
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3 bay leaves
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2 large carrots
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2-½ qts. of water
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1-1/2 tsp salt
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PROCEDURE:
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- In large soup pot, add olive oil, carrots, celery, garlic and bay leaves
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- Sauté 5-10 minutes until translucent
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- Add aromatics water and salt together in pot with vegetables
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- Bring to a boil, lower heat and simmer for 45 minutes
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- Strain liquid through a sieve or colander
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- Discard vegetables
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Bordelaise Sauce
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INGREDIENTS:
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1 large shallot
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4 garlic cloves, crushed
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4 bay leaves
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4 sprigs rosemary
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1 bunch parsley stems
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4 cups reserved braising liquid (from short rib braise)
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1 cup sherry
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¾ cup sugar
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1 tbs. olive oil
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PROCEDURE:
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- Add oil to soup pot
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- Sauté shallot and garlic until translucent and fragrant
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- Add Sherry and reduce by half
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- Add rest of ingredients and reduce until the desired consistency
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- Strain sauce through chinois or fine mesh strainer
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