short ribs

'Fat Tire' Ale-Braised Short Rib Sandwich with Cheddar, Horseradish & Pickled Veggies

22 Apr 2011
short rib sandwich

Foodbuzz and New Belgium Brewing Company invited me to create a recipe using 'Fat Tire' Amber Ale. Okay. Okay. They paid me me to do it (yes I am that easy). But my vice could be your virtue. So read on.

I immediately knew I was going to braise something. Because I have braised meats before in New Belgium products and knew it would be perfect with short ribs.

But I have to give further credit for this recipe to Tom Colicchio and his sandwich shop and cook book, both known as 'wichcraft. Tom and his crew have made me very aware of sandwiches lately. Suddenly where ever I go I see sandwiches. Sandwiches on blogs, in restaurants and right in front of me on my own plate.

Of course sandwiches have always been all around me, but it's funny how once you are attuned to something (anything really) you start to become hyper-sensitive to its presence. It's not that there are any more of them than ever before, but suddenly you are more aware of them.

Which is no surprise when it comes to sandwiches. If you stop and think about how many sandwiches have you had in your life, you might be shocked to see what a dominant presence the humble grinder, dagwood, club, submarine, hero, hoagie really is. You probably had at least one a day from age 6 to 18. Because sandwiches reign supreme in grade school lunch pails.

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Ale-Braised Short Rib Sandwich with Horseradish & Pickled Vegetables

Ale-Braised Short Rib Sandwich with Horseradish & Pickled Vegetable Relish
By jgreghenry Published April 21, 2011
Prep time: 180
Yield:1 ()

Ingredients:

  • 2 c white wine vinegar
  • 1 c water
  • 0.25 c sugar
  • 1 t fennel seeds
  • 1 T coriander seeds
  • 1 t black peppercorns
  • 3 whole star anise
  • 1 t kosher salt
  • 1 c fennel bulb, cored and sliced into thin slivers
  • 1 c carrot, peeled and cut into matchsticks
  • 1 c daikon radish peeled cut into matchsticks
  • 1 T canola oil
  • 6 3-inch short ribs
  • 0.5 carrot, roughly chopped
  • 0.5 onion, roughly chopped
  • 2 clv garlic, roughly chopped
  • 2 c brown ale
  • 2 sprigs rosemary
  • 1 t sea salt
  • 0.5 t freshly crushed black pepper
  • 3 T prepared horseradish
  • 1 baguette
  • 4 pieces cheddar cheese thickly sliced, as needed

Directions

In a sauce pan combine vinegar, water, sugar, fennel seeds, coriander seeds, peppercorns, star anise, and salt. Bring to a boil. Remove from heat and pour the liquid into a heat proof bowl. Add the fennel bulb, carrots and daikon radish. Stir to combine, let cool uncovered, about 2 hours. Once cool it may be refrigerated and kept in the refrigerator about 2 weeks. Preheat oven to 325 degrees F. Add the oil to a large cast iron or oven proof skillet set over medium heat. Add the short ribs, meaty side down and sear them well. Remove the meat from the skillet and set aside. Add the chopped carrot, onion and garlic to the same skillet and cook, stirring often until caramelized, about 5 minutes. Add the ale to the pan to deglaze. Place the meat back into the skillet and add the rosemary, salt and pepper. Cover the skillet and transfer to the oven to braise, about 2 1/2 hours until fork tender and falling off the bone. Move the meat to a cutting board to cool slightly. Leave the oven on. Skim the fat from the braising liquid then strain about 1 cup into a small bowl, discarding solids. If there is less than 1 cup add a bit a water. Add the horseradish to the bowl and whisk until well incorporated. Cut the baguette crosswise into 4 equal pieces, and then slice each in half lengthwise to create tops and bottoms for the sandwiches. Remove some of the bread from the top half "canoe style" if it seems like there is too much bread. Place the tops and bottoms onto a baking sheet cut side up. Brush the bottom halves generously with the horseradish mixture. Pull the meat from the bones and tear it into big chunks, discarding any connective tissue. Distribute the meat evenly over the four bottoms of the baguette. Place the cheese on top of the meat on all 4 sandwiches. Transfer the tray with the baguette bottoms and tops to the still hot oven. Remove the tray when the cheese begins to melt and the bread get a bit toasted. Brush more horseradish sauce on the tops of the baguettes. Top with the pickled vegetables. Close the sandwich and cut into halves. Serve warm.

Notes:

makes 4 sandwiches. I used New Belgian 'Fat Tire' Brown Ale Source: Adapted from 'wichcraft

I'm Still Here with Ale-Braised Mustard-Glazed Short Ribs

22 Oct 2010
short ribs

I have surivived another round in the FoodBuzz Project Food Blog Challenge.

I'm flabbergasted. I'm flummoxed. I'm damn proud!

Whenever I feel this way I always turn to Stephen Sondheim. 'Cuz if I am feeling it. He's written a song about it.

So in the immortal words of Carlotta, "I'm Still Here".  Feel free to sing along with me!

"Good times and bum times, I've seen 'em all and, my dear, I'm still here. Flush velvet sometimes, sometimes just pretzels and beer. But I'm here. I've run the gamut from A to Z. Three cheers and dammit, c'est la vie. I got through all of last year and I'm here! Look who's here! I'm still here!" GREG

So as long as I'm still here, we may as well eat something. Don't ya think? How about short ribs? Ale-Braised Mustard-Glazed Short Ribs with French Fries

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Ale-Braised Mustard-Glazed Short Ribs with French Fries

Ale-Braised Mustard-Glazed Short Ribs with French Fries
By jgreghenry Published October 21, 2010
Prep time: 360
Yield:1 ()

Ingredients:

  • 2.5 lb short ribs, cut into 3-inch pieces
  • 3 T salt, plus more as needed
  • 3 large potatoes
  • 3 large onions, peeled and roughly chopped
  • 2 bay leaves
  • 0.5 t whole black peppercorns
  • 1 c shitake mushrooms, roughly chopped
  • 1 c beef stock
  • 1 c belgian style ale
  • 3 T dijon mustard
  • 3 T honey

Directions

Trim most of the fat from the short ribs, but leave enough of the silverskin to keep the meat attached to the bone. Sprinkle all over with 3 tablespoons of salt. Cover and loosely refrigerate for two days. Peel the potatoes and cut them into French fry size and shape of your liking. Add the cut potatoes to a large bowl and cover with water to soak. Cover the bowl and refrigerate until ready to cook. Prepare the short ribs: Warm the oil in a medium-sized heavy bottomed Dutch oven set over medium heat. Wipe the pieces of meat dry. Brown the short ribs, about 4 minutes per side. Remove the short ribs to a paper towel lined tray. Pour off all but about 2 tablespoons of the fat. Add the onions, bay, peppercorns, and mushrooms. Cook the mixture, stirring often until the onions begin to color, about 6 minutes. Lower the heat and return the short ribs, bone side down, to the pan. Add the stock and ale to the pan. Bring to a simmer, cover and cook until fork-tender, about 2 hours. Check the cooking often, turning each piece of meat each time. When the meat is done, uncover, and let it cool completely. Use a spoon to scoop off the fat as it rises to the surface or alternately, cover the pan and refrigerate over night. removing the congealed fat the next day. Just before serving turn on the broiler. Remove the potatoes from the water and dry them thoroughly. Prepare the deep fryer by filling with peanut oil to the appropriate level. Heat the oil to 350 degrees F. Blanch the potatoes about 4 minutes then remove them from the oil and set them on a paper towel lined tray to drain. Bring the temperature of the oil up to 375 degrees. Gently reheat the shortribs in their broth. Simmer to thicken the broth somewhat and concentrate the flavor while you finish the French fries. Add the blanched potatoes to the heated oil and fry several minutes until golden brown and to your liking. Remove from oil and drain on a paper towel lined tray. Salt as needed. When ready to serve remove each short rib to an ovenproof tray. Mix together the mustard and honey, then brush the tops of the meat with the mixture. Set the tray under the broiler, about 5 inches from the element, to brown the mustard and glaze the surface of the short ribs, about 5 minutes. Serve the short ribs mustard side up, over a pile of the French fries. Spoon the reheated sauce over the top making sure to include some of the mushrooms and onions.

Notes:

serves 4 Source: Inspired by Zuni Cafe

Meat & Potatoes: Neeps and Tattie-Cakes with Braised Short Ribs

17 Feb 2010
ingredients for wine braised short ribs

Neeps and Tatties. That did not come out of my brain. But I have had them on my brain ever since I first read about them over at The Daily Spud. It seems Neeps and Tatties are a traditional Scotish favorite, though my version is hardly traditional.

I am sure you can guess that the Tatties are taters. Actualy potaters. But Neeps may be new to you. If so I hope the name makes you smile as much as it does me. Especially when said in conjunction with Tatties! Neeps and Tatties. I dare not say where my mind goes when I hear that phrase.

But where my mind should be going is to the Scotish turnip, or what we would call a rutabaga. Because that's what a Neep is. A super huge rutabaga. I used regular old American-sized rutabagas so keep that in mind when reading the recipe. It's a long recipe too so I want to get a move on here. But I do need to say this is another entry in  my week of Meat and Potatoes, or rather my week of Meat and Tatties (with Neeps).

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