A local restaurant where I live serves the most incredible slow-
roasted short ribs which they serve on a bed of pecan grits.

What tops the dish off, however, is the dipping sauce which is a
cherry brandy reduction sauce.

I have tried to emulate the dish at home. I've been pretty successful
making the short ribs part but have no idea how to make the sauce.

Of course, you who is reading this haven't tasted it so don't know
what it's like but since I would be winging it anyway, does anyone
have an idea how I could make a "cherry brandy reduction sauce"?

I thank you in advance for your attention to this question!

wrote:
> A local restaurant where I live serves the most incredible slow-
> roasted short ribs which they serve on a bed of pecan grits.
>
> What tops the dish off, however, is the dipping sauce which is a
> cherry brandy reduction sauce.
>
> I have tried to emulate the dish at home. I've been pretty successful
> making the short ribs part but have no idea how to make the sauce.
>
> Of course, you who is reading this haven't tasted it so don't know
> what it's like but since I would be winging it anyway, does anyone
> have an idea how I could make a "cherry brandy reduction sauce"?
>
> I thank you in advance for your attention to this question!

Yars ago I had a superb dish of whole boned baby quail stuffed with pheasant
mousse in a cherry game sauce. I've recreated something like it using whole
boned game hens reformed/stuffed around boudin blanc. I'd use some dried
tart cherries or canned tart cherries. Pan roast the birds, deglaze the pan
with brandy, add juice from canned tart cherris and reduce, add demiglace to
taste, check level of sweetness/salt etc, add cherries and cook until warmed
through and flavors incorporated, recheck balance and add more
demiglace/salt/pepper/brandycherries, maybe swirl in a little butter. I
would also think about using ruby port (I've made a great game sauce with
that and ripe peaches) or perhaps a cherry liqueur such as Cherry Kijafa. If
you don't have demiglace, use some good homemade stock and reduce. Also
consider adding minced shallot at the deglazing stage and putting through
seive before final tasting and swirling in butter.

wrote:
> A local restaurant where I live serves the most incredible slow-
> roasted short ribs which they serve on a bed of pecan grits.
>
> What tops the dish off, however, is the dipping sauce which is a
> cherry brandy reduction sauce.
>
> I have tried to emulate the dish at home. I've been pretty successful
> making the short ribs part but have no idea how to make the sauce.
>
> Of course, you who is reading this haven't tasted it so don't know
> what it's like but since I would be winging it anyway, does anyone
> have an idea how I could make a "cherry brandy reduction sauce"?
>
> I thank you in advance for your attention to this question!

Often, in European cooking kirsch is used in conjunction with white or
port wine, cinnamon, clove, orange juice, grated orange rind, red
current jelly, stoned cherries, if using canned cherries the juice from
the can may be used, other wise the cherries are cooked as if for jam,
then a further reduction of the cherry syrup thus produced is finished
with kirsch & red current jelly.

Let me know if you would like more precise instructions.
--
JL