Braising today

Mr Libido Incognito wrote on 27 Feb 2006 in rec.food.cooking

Quoted message said:

Well chris praised the book...I read it.
Now to see if it's principles hold up to snuff.

All About Braising -Molly Stevens

braised short ribs in carbebet with grape tomatoes.(by me)

I first browned 4 short ribs in a hot pan on all sides.
Then I removed them , drained off some of the beef fat.
Added 3 thick slices of bacon (1/4 inch chopped) and lowered the heat.
After the chopped bacon softened, I added the heart of a stalk of
celery finely sliced, 2 handfuls of sliced mushrooms (6 large), 3
large shallots finely sliced, some salt and pepper...let the shallots
shoften while infrequently stiring. Added 3 cloves garlic minced, a
cup of cabernet and a large handful of grape tomatoes (12-15). Stired
that up and re- introduced , nestled in the short ribs. Put on a lid
and will wait 4 or so hours till cooked.

Oh! preheated oven too 200F.

Damn I shoulda added some bay leaves!

If this turns out I'll actually try some of the recipes in the book.

I forgot to mention the 1/4 tsp of crushed chiles peppers.

--
-Alan

Quoted message said:

I first browned 4 short ribs in a hot pan on all sides.
Then I removed them , drained off some of the beef fat.
Added 3 thick slices of bacon (1/4 inch chopped) and lowered the heat.
After the chopped bacon softened, I added the heart of a stalk of celery
finely sliced, 2 handfuls of sliced mushrooms (6 large), 3 large shallots
finely sliced, some salt and pepper...let the shallots shoften while
infrequently stiring. Added 3 cloves garlic minced, a cup of cabernet and
a large handful of grape tomatoes (12-15). Stired that up and re-
introduced , nestled in the short ribs. Put on a lid and will wait 4 or
so hours till cooked.

Oh! preheated oven too 200F.

Damn I shoulda added some bay leaves!

If this turns out I'll actually try some of the recipes in the book.
--
-Alan

Sounds pretty good to me. The only thing I'd change is I'd add the shrooms
in for the last 30-45 minutes only, so they wouldn't get too mushy. Or maybe
half for full cook length for flavor, the other half towards the end for
texture. And to my taste, I wouldn't put in tomatoes of any kind. Just don't
like that flavor in such dishes. (just me, and I know the rest of the world
loves em in there) And a splash of brandy when it comes out of the oven
would be to my taste.

bon appetit

Larry T

LT wrote on 27 Feb 2006 in rec.food.cooking

Quoted message said:

Quoted message said:

I first browned 4 short ribs in a hot pan on all sides.
Then I removed them , drained off some of the beef fat.
Added 3 thick slices of bacon (1/4 inch chopped) and lowered the
heat. After the chopped bacon softened, I added the heart of a stalk
of celery finely sliced, 2 handfuls of sliced mushrooms (6 large), 3
large shallots finely sliced, some salt and pepper...let the
shallots shoften while infrequently stiring. Added 3 cloves garlic
minced, a cup of cabernet and a large handful of grape tomatoes
(12-15). Stired that up and re- introduced , nestled in the short
ribs. Put on a lid and will wait 4 or so hours till cooked.

Oh! preheated oven too 200F.

Damn I shoulda added some bay leaves!

If this turns out I'll actually try some of the recipes in the book.
--
-Alan

Sounds pretty good to me. The only thing I'd change is I'd add the
shrooms in for the last 30-45 minutes only, so they wouldn't get too
mushy. Or maybe half for full cook length for flavor, the other half
towards the end for texture. And to my taste, I wouldn't put in
tomatoes of any kind. Just don't like that flavor in such dishes.
(just me, and I know the rest of the world loves em in there) And a
splash of brandy when it comes out of the oven would be to my taste.

bon appetit

Larry T

Sorry you don't like my recipe.

--
-Alan

oven would be to my taste.

Quoted message said:

Quoted message said:

bon appetit

Larry T

Sorry you don't like my recipe.

Oh please don't be so thin skinned. I said it sounded good to me, I simply
said how I would tweak it to my personal taste. Does anyone follow such
recipes to the letter? No, people usually modify ingredients slightly to
suite their likes.

Best

Larry T

Mr Libido Incognito said:

LT wrote on 27 Feb 2006 in rec.food.cooking

Quoted message said:

Quoted message said:

I first browned 4 short ribs in a hot pan on all sides.
Then I removed them , drained off some of the beef fat.
Added 3 thick slices of bacon (1/4 inch chopped) and lowered the
heat. After the chopped bacon softened, I added the heart of a stalk
of celery finely sliced, 2 handfuls of sliced mushrooms (6 large), 3
large shallots finely sliced, some salt and pepper...let the
shallots shoften while infrequently stiring. Added 3 cloves garlic
minced, a cup of cabernet and a large handful of grape tomatoes
(12-15). Stired that up and re- introduced , nestled in the short
ribs. Put on a lid and will wait 4 or so hours till cooked.

Oh! preheated oven too 200F.

Damn I shoulda added some bay leaves!

If this turns out I'll actually try some of the recipes in the book.
--
-Alan

Sounds pretty good to me. The only thing I'd change is I'd add the
shrooms in for the last 30-45 minutes only, so they wouldn't get too
mushy. Or maybe half for full cook length for flavor, the other half
towards the end for texture. And to my taste, I wouldn't put in
tomatoes of any kind. Just don't like that flavor in such dishes.
(just me, and I know the rest of the world loves em in there) And a
splash of brandy when it comes out of the oven would be to my taste.

bon appetit

Larry T

Sorry you don't like my recipe.

You must have a pointy stick up your ass tonight... he didn't say any
such thing, he LIKED it "Sounds pretty good to me"..... just modified
it a tiny bit to his taste... and certainly didn't suggest any
monumental changes. You should be thankful it wasn't me. LOL

Sheldon

Sheldon wrote on 27 Feb 2006 in rec.food.cooking

Quoted message said:

You must have a pointy stick up your ass tonight... he didn't say any
such thing, he LIKED it "Sounds pretty good to me"..... just modified
it a tiny bit to his taste... and certainly didn't suggest any
monumental changes. You should be thankful it wasn't me. LOL

Sheldon

Why thank you for saying so...It was tasty.

--
-Alan

Mr Libido Incognito said:

Sheldon wrote on 27 Feb 2006 in rec.food.cooking

Quoted message said:

You must have a pointy stick up your ass tonight... he didn't say any
such thing, he LIKED it "Sounds pretty good to me"..... just modified
it a tiny bit to his taste... and certainly didn't suggest any
monumental changes. You should be thankful it wasn't me. LOL

Sheldon

Why thank you for saying so...It was tasty.

I'm sure it was, I love braised short ribs w/'shrooms any way I can get
them.... also makes a mean beef barley soup.

Sheldon