Braised Short Ribs
Season 1; Episode 9
Categories: Main Dish, Beef, Slow Cooking
Braised Beef Short Rib
|1½ - 2||Pounds||Beef short ribs|
|¼||Cup||All purpose flour|
|2||Whole||San Marzano tomatoes|
|¼||Cup||San Marzano tomato puree||or liquid from can|
|1||Sprig||Fresh rosemary||Picked clean|
In a deep skillet (2” or more), heat oil and place lightly floured, Edge seasoned short rib into pan to sear until a brown crust appears on all sides. Add vegetables, a pinch of the edge and ¼ cup of wine to deglaze the pan. Add tomato products. Add picked rosemary, water and stock and bring to a boil, shutting it down as soon as it gets there. Cover the braising pan in foil, and place in a 400 degree oven for at least two hours, or until meat is fork tender (and it feels like it will shred to the touch).
Categories: Side Dish, Root Vegatables
Mashed Root Vegatable Medley
|4||Large||Russet potatoes||Peeled and large diced|
|1||Medium||Turnip||Peeled and large diced|
|3-4||Parsnips||Peeled and large diced|
In a medium stock pot ¾ full with boiling water, add potato, turnip and parsnip into water. Boil for about 15 minutes, or until they break under tong pressure. Drain and add to a large mixing bowl. Using a beater or mixer, mash root vegetable mixture down and add butter, milk and Edge (s&p).
Categories: Side Dish, Green Vegatables
Braised Winter Greens
|2||Slices||Hickory bacon||Diced and raw|
|1||Cup||Vidalia onion||&frac; inch dice|
|4||Cups||Rainbow chard and mustard greens||Loosely chopped|
|¼||Cup||Apple cider vinegar|
Brown bacon in a wok or large skillet, rendering fat for about a minute. Add onion and sauté until onions start to become translucent. Add greens into pan and flash with cider vinegar and stock. Cook down for 5-7 minutes, until greens are properly wilted and tender. Dust lightly with the Edge, if desired.