On Wed 14 Jan 2009 10:17:10p, Bob Terwilliger told us...

> Wayne wrote:
>
>> Bob, could you share your recipe/method for the Guinness Braised Short
>> Ribs?
>
> Sure!
>
> Heat a tablespoon of oil (I use grapeseed oil) in a skillet over
> medium-high heat. (A nonstick skillet will not work as well as a
> conventional one for this recipe.) Salt short ribs on all sides and then
> brown on all sides. Unless you're only cooking a couple short ribs or
> your skillet is very large, you'll probably have to do the browning in
> batches.
>
> As the fond develops on the bottom of the skillet, if it threatens to
> actually burn, remove the meat, deglaze the pan with a quarter-cup of
> Guinness, scrape the bottom of the skillet with a wooden spoon to remove
> the fond, and pour off into a separate container. Then add more oil to
> the pan, let it get hot, and resume browning the short ribs.
>
> If you use up an entire bottle of Guinness partway through the browning
> process, use water instead.
>
> When you've browned all the meat, deglaze with Guinness one more time.
> If you haven't used an entire bottle of Guinness by the time all the
> meat is browned, add the rest of the bottle and reduce slightly to burn
> away most of the alcohol, then add to the container of deglazing liquid.
>
> Lower the heat to medium-low and melt a couple tablespoons of butter.
> When melted, add a big sliced onion and a chopped parsnip and cook until
> the onions are softened. While the vegetables are cooking, mix together
> a tablespoon of brown sugar and a tablespoon of kosher salt. When the
> onions have softened, sprinkle them lightly with that mixture. (You
> don't need to use all of the salt/sugar mixture.)
>
> Make a foil packet large enough to contain the short ribs and
> vegetables. Leaving one end open, wrap foil around the meat and
> vegetables. Pour the deglazing liquid into the open end of the foil and
> then close it up. Put the packet into a pan large enough to hold it and
> bake at 250°F for two hours.
>
> I recommend serving on top of celeriac-potato purée and sprinkling with
> parsley.
>
> Bob
>
>

That sounds wonderful! Thanks, Bob. Saved and filed.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Date: Wednesday, 01(I)/14(XIV)/09(MMIX)
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Countdown till Martin Luther King, Jr. Day
4dys 1hrs 10mins
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Cats need to check Daddy's aim in the bathroom.
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