U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
 
Old 12-11-2014, 10:48 PM
 
1,789 posts, read 1,441,394 times
Reputation: 3680

Advertisements

Thought I would share an excellent recipe of mine that I cook from time to time. Its similar to Beef Bourguignon ....very similar but I don't stick to exact recipes so I will instead call it Braised Beef to prevent any bickering over authenticity.

Its an excellent cold weather meal and you have probably seen some from of this recipe on any number of cooking shows.

I don't do exact measurements so these are estimates. You should work with the recipe and adjust ratios to suit your own tastes.


The beef cut can be anything with lots of tough connective tissues and fat. Brisket, Roast cuts etc. Anything from the back end or the front end, just avoid the middle cuts unless its short ribs. Short ribs I believe work best as the bones will work to elevate the flavor.

6 thick short ribs
5 or 6 carrots
15 or so baby dutch potatos
1/4 cup of tomato paste
1 dz pearl onions
4 cloves of garlic
1 dz mushrooms
1/2 bottle of good red wine...an Italian red table wine is what I generally use.
3 cups of quality beef stock....this is important to get good beef stock.
flour
olive oil
salt
pepper
chives
1 bay leaf
oregano
thyme
tarragon

The amount of veggies will depend on the sizes just adjust it around so that it suits you. Peel and slice the carrots in to large chunks about finger long and split any bigger than your thumb in half lengthwise. Leave the onion whole (try to find the smaller ones not the golfball sized ones). Slice any larger potatos in half. The herbs are just suggestions. I don't use them all...usually just chives, oregano and a bay leaf. Use the fresh whole herbs on the stems and just leave them on the stems and tie a bit of string around them. Slice garlic cloves in half. Slice the mushrooms in half.

Preheat oven to 300 F. Put a large dutch oven on a burner on medium heat and let it get good and hot. While its heating up season the short ribs with salt and fresh ground pepper. When the pot is hot add in enough olive oil to coat the bottom. Brown the short ribs, a min or 2 on each side should be plenty. Remove the short ribs and set aside. Toss in garlic and stir for a min then toss in onions and carrots. Liberally season the veggies with salt and pepper. Use a bit more than you think all the stuff later will dilute it down. Stir until you see some browning on the onions then dump in tomato past and stir for about 2 mins. Add a bit of oil if it ever starts to get dry. This is the only tricky part of the recipe, unless of course your an experienced cook. Gauge how much oil is left in the bottom and toss in enough flour to soak it up and create a roux. Usually about 2 or 3 heaping TBPS is about the right amount. Stir until all the flour is dissolved and browned. Pot should be drying out on bottom and stuff trying to stick. Slowly pour in the wine to deglaze the pan. I use about 1/3 to 1/2 the bottle and drink the rest. Toss in the mushrooms and arrange the short ribs around the pot in a circle standing up. Toss in the potatos in the center and in between the short ribs. Add enough beef stock to come halfway or so up the short ribs. Should get at least 2 cups of stock in it. Toss the herb bundle on top, place the lid and stick in the oven for 3 hrs for the win.

Sorry if the measurements aren't so exact...I generally just eyeball and I don't think I have ever put this recipe to paper before.
Reply With Quote Quick reply to this message

 
Old 12-12-2014, 07:22 PM
 
10,803 posts, read 8,016,760 times
Reputation: 16980
Sounds delicious. The prep and process are very much like how I make Guinness Beef Stew! Substitute a bottle of Guinness Beer for the wine, chuck for the short ribs, leave the carrots chunky, use larger onions, and there you have it. Sometimes I do the final cook on the stovetop and wait until the final hour to add the potatoes and carrots, depending upon my mood.

At any rate, the process and ingredients are so similar that I think I can make your Braised Beef without even referring back to your recipe. I'll keep it handy just in case.
Reply With Quote Quick reply to this message
 
Old 12-12-2014, 08:09 PM
 
1,789 posts, read 1,441,394 times
Reputation: 3680
Quote:
Originally Posted by biscuitmom View Post
Sounds delicious. The prep and process are very much like how I make Guinness Beef Stew! Substitute a bottle of Guinness Beer for the wine, chuck for the short ribs, leave the carrots chunky, use larger onions, and there you have it. Sometimes I do the final cook on the stovetop and wait until the final hour to add the potatoes and carrots, depending upon my mood.

At any rate, the process and ingredients are so similar that I think I can make your Braised Beef without even referring back to your recipe. I'll keep it handy just in case.
Like I said...its a classic and there are many variations of it. I posted it because once you take it amd twist in your on flavor preferences it becomes a go to recipe that everyone enjoys.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Follow City-Data.com founder on our Forum or

All times are GMT -6. The time now is 01:50 AM.

© 2005-2019, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top