vinegar braised short ribs
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vinegar braised beef short ribs with sauteed swiss chard, roasted tomato and parmesan polenta and braise redux
vinegar braise:
4 or so beef short ribs.
1 onion, diced
a couple carrots, chop
a couple ribs of celery, diced
13 garlic cloves, peeled crushed.
couple sprigs of fresh thyme
handful of parsley
1/2 cup cider vinegar
1/2 cup balsamic vinegar
1 cup champagne vinegar
1 1/2 cups Cabernet or inexpensive tasty red wine
2 tbsp. soy sauce
1 quart meat stock
salt + pepper
* sub rice vinegar or cider vin for champage if need be. I make meat stock out of a variety of animals including pigs, baby cows and chickens. mostly its important to have nice cooking liquid that has more flavor than water. the stock in a box is ok.polenta
12 oz diced tomatoes (not canned)
1 diced onion
1 tbsp garlic, minced
2 oz. extra virgin olive
3 cups meat stock
1 cup H20
1 cup Italian polenta
4 oz grated or shredded Parmesan
salt+ pepper -
Wow. I will have to save that one. Many thanks mama tek 👍
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season short ribs liberally with kosher salt and corse freshly ground black pepper.
get a heavy bottomed pot with lid big enough to fit the short ribs and all the stuff in it. get it hot. add a little canola or grapeseed oil. sear all sides of the short ribs nice and brown and set them aside.
turn down heat to mediumish. add the chopped veg. (don't worry, the veg is there to add flavor, doesn't need to be chopped all pretty.)
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ahhh "POT NOODLE", chicken n mushroom
LOL
Thanks mama -
add a pinch of salt and sweat until onions are translucent. toss in garlic cloves and herbs.
add all the liquid. add the beef parts. add a little more salt. taste it. kinda pungent. bring up to simmer while you preheat your oven to like 275. once at a simmer, cover tightly with lid. put in oven for a long fucking time. like 7 hours. until they're falling off the bone and the braising liquid has mellowed and is sweet yet salty yet tangy. in fact, let it cool and eat tomorrow as it will only get better the second or third day.
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I think i'll just stick to super noodles
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okay polenta- this recipe is based on me making it a day ahead, cooling, cutting like a casserole and then frying so it's crispy on the outside and soft and creamy on the inside. add more cooking liquid should you just want to serve soft.
take your diced tomatoes and toss them in a large bowl with the minced garlic and salt and pepper. spread them on a lightly oiled cookie sheet tray or roasting pan covered with parchment or something and stick them in a 400 degree oven for like 35 minutes or until they start to smell like nummy and caramelize n char on top.
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while tomatoes are roasting, add remaining olive oil to sauce pot and start sweating out the diced onions with a pinch of salt. add the liquid. bring up to simmer.
slowly start whisking in the cornmeal. turn heat to lowish. whisk whisk whisk. it will thicken like oatmeal or hot cereal. add the tomatoes. keep whisking. add the cheese. keep whisking. if it tastes like it needs salt and pepper add it. if it seems too thick like there'a not enough liquid, add more. if it seems thin (unlikely) you fucked up and should probably start over. or just add more cornmeal. or keep whisking and it should seize up slowly as the liquid evaporates.
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you're gorgeous,I know you'll get me through
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this looks like a lot of work but the ribs pretty much cook themselves.
once the ribs are done, I pull them out of the braising liquid and blend everything left in the pot. then I strain out the blended mix so it's smooth. this step can be skipped for the home cook, just be sure to remove the thyme and parsley stems. or what you can find of them.
really though. this just tastes like fucking incredible. like yeah, tucking into a plate of this beef cow is better than really good head. actually.
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Hmmmm, might try that tommorow.
This is my recipe for Sundays game though
RecipeCrispy wings in Suicide Sauce
Wings
8 lbs Wings
1/2 cup breadcrumbs
1 cup flour
2 beers(Stag)
OilHeat Oil in Deep Pan, Mix 1 Beer, Flour & Breadcrumbs to make batter. Drink other Beer. Dip the wings in the batter and fry until golden brown.
Sauce
2 cups ketchup
2/3 cup water
2 cups brown sugar
3/4 cup hot sauce
6 tablespoons Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon chili powder
Mix Ingredients, and simmer for 15-30 minutes over low heat.Toss Wings in Sauce and Serve.
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I like wings. that seems like a lethal amount of worchestershire. maybe not. now I want wings.
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Tek, this look delicious. Only 4 ribs? I guess I can dbl the ingredients. Also I prefer browning the ribs in olive oil if that's allright. I was raised on mediterranean cooking principles, lol.
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I had originally made this recipe with two as a tester. but you could probably add up to six without doubling the rest of it.
olive oil is acceptable but you're going to be doing some semi-intense searing in which case you want an extra light olive. extra virgin and first pressed oils have a pretty low smoke point comparatively. or dabble in grapeseed oil. yes, it's $$$ but it's vaguely perfect and also Mediterranean. and you can put it in your fur for luster and shine.
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🐱 mama tek wrote:
The trick is the hot sauce. Look for a Jamaican brand called grace... None of that Tabasco shit.I like wings. that seems like a lethal amount of worchestershire. maybe not. now I want wings.
This recipe is epic. But toss the wings in the sauce when u are ready to eat em or they get soggy
Dammit now I want wings too..... -
I always order my wings dry sauce on the side so they stay crunchy.
but I admit, I'm more of a rendered crispy skin wing girl than a battered. the skin stays squabbley underneath the crunchy coating.
I'm pretty sure sicilia's delivers wings. I'm gonna not walk the two blocks out of laziness and have them send some up!
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Damn, Tek this sounds amazing. Looks like I'll have to copy this off when I get home tonight. Worthy of at least an attempt on my part.
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Sounds truly amazing. What people fail to realize is that the best recipe in the world doesn't mean shit if you don't have the ability to follow directions or patience required to complete each step of the process. This is where the TALENT of a chef/cook comes out.
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The talent of a chef is more than following direction, most ppl could do that.
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Colemans Cats Arse, now that's a recipe!!
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the talent of a chef is the ability to lead a team. the talent of a cook is the ability to learn techniques and methods and how to adapt. chef is a title that refers to the boss. the jeffe. they're not interchangeable titles. that's like having a chief operations officer/retail associate intern.
baking, on the other hand, is strict chemistry.
silly things the home cook could do to make their food better: taste everything as you go. season in layers. salt the shit out of your pasta water. use more fats.
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Holy shit that sounds good. Beauty made some margherita pizza tonight that made the angels sing.
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we should do another dinner party soon. I'm officially not working and probably moving back to ny but need to keep cooking to stay fresh. I'm also thinking about official second annual turf wars party is due. I'm thinking Vegas end of next month. pm or text me.
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Viper ☠ wrote:
Ditto.Damn, Tek this sounds amazing. Looks like I'll have to copy this off when I get home tonight. Worthy of at least an attempt on my part.
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