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.

--
Wayne Boatwright
-------------------------------------------
Friday, 03(III)/21(XXI)/08(MMVIII)
-------------------------------------------
Today is: Good Friday
Countdown till Memorial Day
9wks 2dys 1hrs 45mins
-------------------------------------------
I'd love to, but the man on TV said to
stay tuned.
-------------------------------------------

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.

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

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

Wayne Boatwright wrote:
> 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.
>
You got that right! I couldn't drag myself out of the house yesterday or
the day before (okay, I was busy with paperwork). I went early this morning
but it was still a madhouse. Even moreso because they're actually closed
tomorrow for Easter.

The first time I made the stew I used oxtails because I couldn't find beef
short ribs. I rarely see them back home. But your post made me think to
look for them today. There was one *tiny* package, not enough for much of
anything.

Jill

jmcquown wrote:

> The first time I made the stew I used oxtails because I couldn't find beef
> short ribs. I rarely see them back home. But your post made me think to
> look for them today. There was one *tiny* package, not enough for much of
> anything.

Oxtail stew is one of my favourites. We used to eat them or short ribs when they
were cheap. I have a hard time bringing myself to buy oxtails or short ribs
these days because you can often get a steak for almost the same price and not
have to spend hours cooking them.

Dave Smith wrote:
> jmcquown wrote:
>
>> The first time I made the stew I used oxtails because I couldn't
>> find beef short ribs. I rarely see them back home. But your post
>> made me think to look for them today. There was one *tiny* package,
>> not enough for much of anything.
>
> Oxtail stew is one of my favourites. We used to eat them or short
> ribs when they were cheap. I have a hard time bringing myself to buy
> oxtails or short ribs these days because you can often get a steak
> for almost the same price and not have to spend hours cooking them.
>
I saw oxtails today but forgot to note the price/lb. My father loved oxtail
stew but I'm not sure how Mom feels about it. I love it.

Jill

jmcquown wrote:

>
> I saw oxtails today but forgot to note the price/lb. My father loved oxtail
> stew but I'm not sure how Mom feels about it. I love it.

In the stores around here they usually sell them in packages of 3 or 4 for $5-6
per package. So that is $10-12 for barely enough for two people. IMO that is
just too damned expensive for something that requires a bunch of other
ingredients and a lot of TLC. It is damned expensive bones is what it is.

On Sat 22 Mar 2008 10:57:36a, jmcquown told us...

> Wayne Boatwright wrote:
>> 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.
>>
> You got that right! I couldn't drag myself out of the house yesterday
> or the day before (okay, I was busy with paperwork). I went early this
> morning but it was still a madhouse. Even moreso because they're
> actually closed tomorrow for Easter.
>
> The first time I made the stew I used oxtails because I couldn't find
> beef short ribs. I rarely see them back home. But your post made me
> think to look for them today. There was one *tiny* package, not enough
> for much of anything.
>
> Jill
>

I love oxtails, but like you, I rarely see them in any store. I suppose if
I went to the butcher shop I could get them, but I won't pay their prices
for that type of meat.

--
Wayne Boatwright
-------------------------------------------
Saturday, 03(III)/22(XXII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
9wks 1dys 10hrs 55mins
-------------------------------------------
Windows: just another pane in the glass.
-------------------------------------------

Wayne Boatwright wrote:
> On Sat 22 Mar 2008 10:57:36a, jmcquown told us...
>
>>
>> The first time I made the stew I used oxtails because I couldn't find
>> beef short ribs. I rarely see them back home. But your post made me
>> think to look for them today. There was one *tiny* package, not
>> enough for much of anything.
>>
>
> I love oxtails, but like you, I rarely see them in any store. I
> suppose if I went to the butcher shop I could get them, but I won't
> pay their prices for that type of meat.
>
Oh! I meant I have to really hunt to find beef short ribs. Oxtails are more
readily available (I've no idea why).

Jill

On Sat 22 Mar 2008 01:14:16p, jmcquown told us...

> Wayne Boatwright wrote:
>> On Sat 22 Mar 2008 10:57:36a, jmcquown told us...
>>
>>>
>>> The first time I made the stew I used oxtails because I couldn't find
>>> beef short ribs. I rarely see them back home. But your post made me
>>> think to look for them today. There was one *tiny* package, not
>>> enough for much of anything.
>>>
>>
>> I love oxtails, but like you, I rarely see them in any store. I
>> suppose if I went to the butcher shop I could get them, but I won't
>> pay their prices for that type of meat.
>>
> Oh! I meant I have to really hunt to find beef short ribs. Oxtails are
> more readily available (I've no idea why).
>
> Jill
>
>

They're both hard to find here, an oxtails are actually harder to find than
short ribs. We seem to have a good supply of really good and meaty soup
bones, however, which are great for making beef, mushroom, and barley soup.

--
Wayne Boatwright
-------------------------------------------
Saturday, 03(III)/22(XXII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
9wks 1dys 10hrs 40mins
-------------------------------------------
To criticize the incompetent is easy;
to criticize the competent is difficult.
-------------------------------------------

jmcquown wrote:

>
> > I love oxtails, but like you, I rarely see them in any store. I
> > suppose if I went to the butcher shop I could get them, but I won't
> > pay their prices for that type of meat.
> >
> Oh! I meant I have to really hunt to find beef short ribs. Oxtails are more
> readily available (I've no idea why).

Is it possible that they don't sell well? Maybe there is a specialized market
for us. Our local butcher said that they had good deals on them last year and
they did not sell well. My son is usually a very adventurous eater, but he flat
out refused to even try them because they live so close to the cow's ass. I
guess he had never seen cows in a barn or a feet lot where there is more shit on
their feet and sides than there is on the tail.

jmcquown wrote:

>>>>
>>> How do you feel about bourbon? <wink>

We get it, you're a drunk.

> You got that right! I couldn't drag myself out of the house yesterday
> or the day before (okay, I was busy with paperwork). I went early this
> morning but it was still a madhouse. Even moreso because they're
> actually closed tomorrow for Easter.
>

Paperwork? For two days? You're unemployed (and unemployable) remember?

> Jill