Home
Log in / Sign Up
    Private Messages   Advanced Search   Rules   New User Guide   FAQ   Advertise   Contact Us  
Forum -> Recipe Collection -> Pesach Recipes
Prune and Almond Braised Short Ribs



Post new topic   Reply to topic View latest: 24h 48h 72h

Amarante




 
 
    
 

Post Tue, Mar 21 2017, 7:39 am
Can be frozen. If you don't freeze, must be cooked at least one day ahead.


Prune and Almond Braised Short Ribs

JOAN NATHAN

YIELD 6 to 8 servings

INGREDIENTS

7 pounds beef short ribs or 5 pounds flanken, cut in 4-inch portions
Salt
black pepper
¼ cup rendered duck fat or chicken fat, or canola oil
1 large Spanish onion, diced
3 large carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, peeled and smashed
1 1-inch piece ginger, peeled and smashed
2 cups ruby port
2 cups red wine
4 cups pitted prunes
1 ¼ cup slivered almonds, lightly toasted
4 ounces shiitake, crimini or other mushrooms, diced
½ cup loosely packed chopped parsley
4 sprigs fresh thyme
1 bay leaf
1 stick cinnamon
1 clove
1 star anise
Zest of 1 orange, in strips
4 cups veal, beef or chicken stock, or as needed

PREPARATION

Heat oven to 325 degrees. Season short ribs or flanken with salt and pepper. Place a heavy wide pan over medium-high heat. Add the fat or oil and heat until shimmering. Add beef and brown well on both sides. Transfer to a plate.

Add onion, carrots, celery, garlic and ginger to the pan, and stir until the onions begin to brown, about 3 minutes. Add port and wine, scraping the bottom of the pan with a wooden spoon. Simmer until reduced by half, about 10 minutes.

In a large Dutch oven or heavy braising pan, combine 2 cups of the prunes, 1 cup almonds, and the mushrooms. In a piece of cheesecloth, tie up 1/4 cup of the parsley with the thyme, bay leaf, cinnamon, clove, star anise and orange zest, and add to the pot. Add the meat, the vegetable mixture and enough stock to cover. Place over high heat to bring to a boil, then transfer to the oven. Cook, covered, until the meat is falling off the bones, about 2 1/2 hours.

Cool completely in the pan, then refrigerate overnight or until well chilled.

Skim the fat, then transfer beef to a large bowl, discarding any loose bones. Discard the cheesecloth packet, and transfer remaining broth and vegetables to a food processor. Purée, then return to a clean pan. Add meat and remaining 2 cups whole prunes. Place over medium-low heat, stirring occasionally, until gently reheated. Garnish with remaining 1/4 cup parsley and 1/4 cup almonds.
Back to top
Page 1 of 1 Recent Topics




Post new topic   Reply to topic    Forum -> Recipe Collection -> Pesach Recipes

Related Topics Replies Last Post
Are almond flour based cakes/cookies better tasting/more fil 12 Tue, Mar 26 2024, 4:52 am View last post
Looking for an affordable short term rental in monsey Etc. 2 Sun, Mar 24 2024, 9:20 pm View last post
Short note for alien theme?
by amother
4 Tue, Mar 19 2024, 9:51 pm View last post
Clothes for skinny short 18 year old 0 Sun, Mar 17 2024, 8:53 am View last post
Bourbon-Braised Beef 0 Fri, Mar 15 2024, 10:34 am View last post