Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, October 11, 2011

Braised Beef Short Rib and Chanterelle Risotto

About 6 months ago i posted my first recipe, and it was for Braised Short Ribs. I never took any pictures for the post , but the recipe is a keeper. 150 recipes later, I'm repeating the same method to braise the beef ribs.
I love mushrooms, all kinds should i add. Chanterelles are amazing fresh or dried. Back in NY it was very easy to find them fresh, but in the little southern town i live now, it's not. So i soak the dry ones in hot water for 30 minutes to bring them back to life and the flavor comes right back with it!

Ingredients for Braised Short Ribs from my first blog post:
* about 2 lbs of beef short ribs , cut into single bone sections
* 2 onions
* 4 cloves of garlic
* 1 stalk of celery
* 2-3 tbsp of all purpose flour
* 2 tablespoons olive oil
* can of beer(i used a lager)
* 2 cups of beef stock( i use homemade but you can buy the boxed ones or boil water and add a couple of bouillon cubes)
* tbsp of tomato paste
* salt and pepper to taste
* 2-3 sprigs of fresh thyme
*1 bay leaf

For Risotto
2 tablespoons olive oil
1 small onion, chopped
2 cups carnaroli or arborio rice
1 cup dried Chanterelles, soaked in 2 cups hot water for 30 minutes and chopped. ( save the soaking liquid)
1 cup dry vermouth
2-4 cups warm chicken stock
2 cups chanterelle soaking water
2 cups short rib sauce
Shredded short ribs
2 tablespoons butter
1/3 cup parsley, chopped
1/2 cup of parmesan (optional)
salt and pepper to taste

Cooking the short ribs:
 Sprinkle salt, pepper and flour on the ribs,.....

Meanwhile turn the oven to 300F and pour olive oil on a hot pan ,then lay the ribs meat side down on it and let it fry for about 2 minutes until brownish. while frying the ribs go ahead and chop 1 carrot , 1 stalk of celery , 2 whole onions and 4 cloves of garlic. After about 2 minutes all the meat is browned. Remove the meat from the pan and throw the veggies in the hot grease untill browned.
Put the beef back in the pot with the veggies, pour the beer and enough stock to cover the meat, add the tomato paste, fresh thyme and bay leaf . Bring it to a boil.  Remove from stove top and place it on a middle shelf in your oven, let it simmer in oven for about 2 hours untill meat is so tender is falls off the bone.  Remove all the meat from pot and place on cutting board. With a immersion blender, blend any whole pieces of vegetables left in the sauce. And over medium high heat reduce sauce by half. Meanwhile with a small boning knife, remove meat from the bones and shred it.

Cooking the risotto:
Heat olive oil and onion in a heavy bottomed pan. Cook until onions are translucent, about 3-5 minutes. Add rice and fry for 2 minutes. Add vermouth and turn heat to low. When vermouth has evaporated, start adding the liquids, always stirring and alternating a ladle full at a time, leaving the rib sauce to be added last. It should take about 45 minutes total, so around 40 minutes start tasting a piece of rice to make sure it has softened, but still has a little bite to it. Add short ribs and chanterelles. Season to taste. Add butter, parsley and if using cheese, add it last.  Serve hot.