Save Print redwinebraisedbeefshortribs recipe Author. I make the Cornish pasty filling I’ve previously posted and use the redwinebraised meat to amplify the flavor
Cook both together in a big Dutch oven with redwine and beef stock and veggies and garlic and. If you've never tired Bison, I encourage you to give it a try
Dredge each rib in the flour, shaking off the excess and place in the hot pan. Using butchers twine, tie the herbs together in a small bundle and set aside
Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add wine and boil until liquid is reduced by about half, about 5 minutes. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. 1 (3- to 3 1/2-pound) boneless beef chuck roast. 2 celery ribs, finely chopped. 2 cups Barolo or other full-bodied redwine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
Arrange meat and vegetables on a serving dish, and top with the reduced broth. After an hour, add the salt, pepper, Italian seasoning, tarragon, tomatoes, and the remainder of the wine
refrigerate, uncovered, in airtight container until cold. Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher
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