|Meaty yet tender and full of flavor|
|Well seasoned, cook|
on high heat
The recipe below comes from trying to marry some flavors that I thought would work well together. Braising is a great way to get lots of flavor into your meat, and the best part is making a sauce with the left over juices. Below is the way that I made this dish, but it is easy to adjust the ingredients to what you are looking for in the end product. With the fig preserves and black garlic, which is also known as Korean garlic, this has meat and sauce has a great depth of flavor with a slightly sweet finish. Black garlic can be found at a good spice shop or an Asian market. It is fermented garlic that has a nice subtle roasted garlic, demi-glace flavor.
4-5 lbs Beef short ribs
2 tsp Shallot salt
2 tsp Smoked sea salt
1 tsp Garlic powder
1 tsp Black pepper
1 large carrot rough chop
1 large carrot rough chop
1/4 large yellow onion rough chop
1 Bottle red wine (something that has good fruit flavors, I went with pinot noir)
onion and carrot
6 Cloves black garlic
3 Tbs Fig preserves
1 tsp dried thyme
1 tsp dried oregano
1/4 cup Worcestershire sauce
10 oz Fresh pasta (I like the big noodles of Pappardelle)
1/2 cup Heavy cream
2 Tbs Balsamic Vinegar
9 Medium carrots with tops
15 Mushrooms (Porchini or baby bellas)
2 Tbs Butter
|Savory Spice Shop, great place to|
pick up the best in OKC
Savory Spice OKC
|Make sure to get a dark|
golden, closer to brown,
sear on the beef
First make sure the beef is up to room temperature so take our of the refrigerator 45 to 60 minutes before starting. Take the cracked pepper, two salts and garlic powder and mix in a bowl together, apply liberally to the meat on all sides. In a large cast iron pan or dutch oven add a little vegetable oil and turn to medium high heat. Just as the oil starts to smoke add the beef fat side down first. Sear about 5-7 minutes on all sides or until dark brown. While searing is happening prepare the braising ingredients. Chop the carrot and onion and gather the rest of the ingredients, also start pre-heating the oven to 375 degrees.
Once the meet is browned on all sides remove from pan, set aside on plate and turn heat to medium. Add the carrots and onions with the dried herbs and allow to sweat until just soft. Add the tomato powder and coat all the vegetables, cook until it develops a deep red color and add 2 cups of the wine to deglaze the pan. Next add the black garlic, fig preserves and Worcestershire sauce, mix to combine. Now add the meat and any juices left on the plate, add 1 cup water and then finish covering with wine. The beef should be submerged in the braising liquid. Cover with heavy duty foil or a lid and put in the pre-heated oven. Cook for 3 hours checking half way to add more liquid (wine if any left over) or until tender and easily falls apart with fork.
In a pot of boiling water blanch the carrots until just tender and shock in cold water to stop the cooking, set aside. Next get another pot of water boiling for the pasta. While this is heating up the mushrooms can be started. Slice or quarter all the mushrooms and add to a hot skillet with the butter and a pinch of salt and pepper. Saute until soft and add half of the balsamic vinegar. With the butter this will create a tasty glaze on the mushrooms to go with the beef. Once it reaches a syrup constancy it is done and set aside.
Finally the pasta and sauce needs to be put together. After the meat is heated through remove from the liquid and put the pan with liquid on medium high heat. This will start to reduce the liquid to create a delicious sauce. Add the cream and stir to incorporate, this will add just a touch of richness and help to coat the pasta. With the sauce warm on the stove cook the pasta in salted water. Fresh pasta cooks quickly and only takes about 3 minutes. Just before the pasta is cooked add the last of the balsamic vinegar to the sauce and stir. Right as the pasta is done remove from the water right into the sauce pan. Toss to coat and add the mushrooms if you wish or save them as a side dish. If need be add some pasta cooking liquid to thin the sauce.
|Finished balsamic glazed mushrooms|
Now it is ready to eat, trust me it wont last long after that first bite!
I really enjoyed making this recipe and had it deviate from normal braises by not including celery, bay leaf or stock. I wanted to try and make a different dish that would pick up the fig and black garlic, even just hints of it. This achieved what I was looking for and beyond. The side dishes or accompaniments should match or enhance the dish, fresh local carrots and the balsamic mushrooms add to the heartiness and earthiness of the dish.
|Local, creamy goats cheese|
from Urban Agrarian
|Della Terra Pasta, fresh made in OKC|