Wayne Boatwright wrote:
> 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
>

This is a pretty labor-intensive recipe but the results are stunning.


Texas Janet

Estofado de Catalan

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : beef Casseroles & One-Dish Meals
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds short ribs of beef -- (5 to 5 1/2)
4 tablespoons olive oil
2 cups yellow onions -- cut into chunks (about 2
medium onions)
1 cup carrots -- cut into chunks (about 2 carrots)
1/2 cup celery -- cut into chunks (about 1 stalk of celery)
2 teaspoons mashed garlic (about 2 cloves)
2 cups red wine
1/2 cup tomato paste
8 ounces canned plum tomatoes -- cut into chunks
12 cups beef stock or good quality -- low-sodium,
store-bought beef stock
1 sprig fresh thyme

Sauce:
2 cups dry sherry
3 tablespoons unsweetened chocolate
1 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh marjoram
2 tablespoons finely grated orange zest (about 2 oranges)
2 tablespoons unsalted butter
Gremolata:
1 teaspoon finely grated orange zest
3 teaspoons finely chopped fresh Italian parsley
Extra virgin olive oil
Salt and freshly ground black pepper to taste


To make the short ribs, preheat oven to 300˚. Generously salt and
pepper the ribs. In a large casserole pan, heat 4 tablespoons olive oil
over high heat. Add the ribs and brown on all sides until golden, about
4-5 minutes. Remove the ribs and set aside.

Saute carrots, celery, onion and garlic in the same pan until well
caramelized, about 10-15 minutes.

Add red wine and cook over high heat until the red wine is reduced by
half. Stir in tomato paste, tomatoes and thyme. Add browned ribs and
beef stock. Bring to a boil, cover and bake for approximately 3 hours,
or until meat pulls easily away from the bone. A long, slow braise is
the key here. Cooking at too high of a temperature will result in a
flavorless,
tough, stringy meat. It tastes even better if its made the day before.
No rushing necessary!

To make the sauce, remove the meat from the pan and set aside. Strain
the remaining sauce through a colander, and then through a fine mesh
strainer, into a large casserole pan. Add the sherry and reduce the
sauce by half. Stir in the chocolate, thyme, marjoram, orange zest and
butter. Taste and season with salt and pepper. Return the ribs to the
pan and simmer until heated through, approximately 2 minutes.

To make the gremolata, mix together parsley and orange zest in a small bowl.

Description:
"Spanish Short Ribs"


Serving Ideas : To serve, mound 1/2 cup of starch of your choice, such
as mashed potatoes in the center of 6 warm shallow bowls. Put 2-3 short
ribs on top of the mashed potatoes. Spoon the sauce over the short
ribs, and sprinkle with the gremolata.





--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life