On Sat 22 Mar 2008 05:47:02a, jmcquown told us...

> Wayne Boatwright wrote:
>> On Fri 21 Mar 2008 09:12:44p, Wayne Boatwright told us...
>>
>>> I bought two packages of beautiful short ribs tonight, and although
>>> I've cooked them many times in the past, I'm looking for a different
>>> and perhaps spicy recipe. I can braise or use the pressure cooker,
>>> as far as cooking methods.
>>>
>>> All suggestions gratefully received...
>>>
>>> TIA
>>>
>>
>> Following up to my own post, I am not intrested in recipes that
>> contain red wine. Beer, stout, etc., would be okay.
>>
> How do you feel about bourbon? <wink> From the grits.com site;
> originally attributed to Emeril.

I like bourbon! :-)

This whole dish sounds delicious, and definitely a keeper for a near future
venture. I'd try it this time, but I'm out of the good grits that I order
from Tennessee (can't get anything but Quaker in the stupidmarket), and I
have no fresh thyme or turnips. I can't bear the thought of going to the
store the day before Easter. It will be a madhouse. We did all our
shopping yesterday.

Interesting that two very different recipes are using a form of "grits",
Giusi's and this one, and they both sound delicious.

Thanks, Jill.

> Short Ribs Bourbon Stew with White Cheddar Grits
>
> 4 lbs. beef short-ribs, cut into individual ribs
> 4 c. beef or veal stock
> Salt and freshly ground black pepper
> 2 Tbs. chopped fresh thyme leaves or 1/2 tsp. dried
> 1 pint pearl onions
> 1 c. all-purpose flour
> 1 c. baby carrots or 1 cup sliced carrots
> 1/2 c. olive oil
> 1 c. baby turnips or 1 cup sliced turnips
> 1/2 c. bourbon
> 1-1/2 pounds small red potatoes
> 3 Tbs. chopped garlic
> 1/4 c. finely chopped parsley
> 3 bay leaves
> 2 Tbs. prepared horseradish
>
> In a mixing bowl, season the short-ribs with salt and pepper. Toss with
> flour and mix well. In a large dutch oven, add 1/2 cup of oil. Add 1/2
> batch of the meat a time and brown them. Repeat. After 3 or 4 minutes,
> take the beef ribs out and set aside. Add 1/2 cup bourbon to deglaze
> pan. Add stock, garlic, bay leaves, thyme and a teaspoon black pepper.
> Then add short ribs back to the pan with stock. Simmer on low for 2
> hours. In a mixing bowl, add pearl onions, baby carrots, baby turnips,
> quartered potatoes. Add vegetables to stew and cook for 1/2 hour. Stir
> in 1/4 cup finely chopped parsley then add the prepared horseradish.
> Check the seasonings; add salt and pepper if needed. Keep warm until
> ready to serve with grits. If you want
> to thicken the stew make a slurry with 2 Tbs. flour (or 2 Tbs.
> cornstarch) + 2 tablespoon water and mix into the broth.
>
> Serve with white cheddar grits:
>
> 2-1/2 c. milk
> 1/2 c. quick-cooking (not instant!) grits
> 2 Tbs. heavy (whipping) cream
> 1/2 c. grated white cheddar cheese
>
> Bring the milk, seasoned with salt, to boil in a medium-size saucepan
> over medium heat. Add the remaining butter. While stirring, slowly add
> the grits, breaking up any lumps. Cook over medium heat, stirring
> occasionally, until the grits are tender and slightly thick, 15 to 20
> minutes. Add the heavy cream and 1/4 cup of the cheese, stirring until
> the cheese is completely melted. Season with salt/pepper.
>
> NOTE: The recipe never did say what to do with the other 1/4 c. of
> cheese. Sprinkle it on top or omit.
>
> Jill
>

--
Wayne Boatwright
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Saturday, 03(III)/22(XXII)/08(MMVIII)
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Countdown till Memorial Day
9wks 1dys 13hrs 25mins
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When all else fails, read the manual.
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