1 kg
top rump of beef, cut into small neat cubes approximately 2.5cm square
butter and olive oil
4 tbsp
brandy
1 large
glass of full-bodied red wine
bouquet garni of thyme, parsley, a little strip of orange peel and a whole garlic clove crushed with the back of a knife but left whole (tie together with thread)
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Sweet Potato Black Bean Chili by Alida’s Kitchen. This slow cooked dish featuring big chunks of chuck, redwine, lots of shallots and garlic, bacon, carrots and tomatoes brings a French bistro aroma to your kitchen and a thrill to your palate
refrigerate, uncovered, in airtight container until cold. Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher
Turn up the heat and add the redwine, vinegar and sugar with a generous amount of seasoning, and bubble briskly until the liquid has reduced to a sticky syrup and the onions are very deep red
Then add ribs and any accumulated juices. Heat oil in a large Dutch oven over medium high heat. Much leaner than beef, it requires a slow braising time to tenderize the meat
Place the rosemary sprigs and the short ribs in the liquid. RelatedIngredients. I like to serve this over fresh grits or mashed potatoes with a side salad, asparagus, Brussels sprouts or green beans
In case you've ever wondered, a Flauta is a long flour tortilla rolled up in filling and fried, (or in this case, baked) and a Taquito is a short corn tortilla rolled up in filling and fried
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