by Mariya
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Photo by Mariya
Mariya's Notes:
Expand1.5 teaspoons olive oil Ask a question about this ingredient
8 ounces turkey bacon-sliced into one inch pieces Ask a question about this ingredient
4 beef short ribs (~6-8 oz each) Ask a question about this ingredient
1 medium onion (~5 oz)-small dice Ask a question about this ingredient
4 carrots (~4 oz)-small dice Ask a question about this ingredient
1 rutabaga (~4 oz)-small dice Ask a question about this ingredient
4 garlic cloves-minced Ask a question about this ingredient
1/2 cup Grand Marnier Ask a question about this ingredient
1/2 cup red wine (Cotes du Rhone) Ask a question about this ingredient
3 ounces parmesan cheese rind-whole Ask a question about this ingredient
3 cups beef or veal stock Ask a question about this ingredient
1 cup water Ask a question about this ingredient
oregano to taste Ask a question about this ingredient
salt to taste Ask a question about this ingredient
pepper to taste Ask a question about this ingredient
1 cinnamon stick Ask a question about this ingredient
2 cups Brussels sprouts-trimmed and cut in half Ask a question about this ingredient
1 cup cauliflower-heads broken up into bite size pieces Ask a question about this ingredient
Heat olive oil in a braising pot and add bacon; cook until it's just beginning to get crispy. Remove and reserve.
Ask a question about this stepSeason the short ribs very well with salt, pepper, and oregano. Add short ribs to the pan (which should still have the bacon fat in it) and brown on all sides. Remove and reserve.
Ask a question about this stepAdd onions, carrots, and rutabaga to the pan, season and slightly brown (~5-8 minutes). Add the garlic and cinnamon stick and cook for one more minute.
Ask a question about this stepOnce everything is nice and golden, add Grand Marnier and red wine. Reduce by 1/3.
Ask a question about this stepPut the short ribs back into the pot and add cheese rind, stock, and water. Bring to a boil. Reduce to a simmer and cook for approximately 1-1.5 hours (or until the beef is nice and tender and is falling off the bone).
Ask a question about this stepAbout 5-7 minutes before you finish braising, add the bacon, Brussels sprouts, and cauliflower to the pot. Cook just until the vegetables are tender. Remove the cheese rind and garnish with parsley. Serve with the cooking liquid (which will have reduced to a nice sauce).
Ask a question about this stepFirst I was attracted by the cinnamon, now I'm excited about the Grand Marnier. This must taste divine.
Selmelier works at Meadow, a shop that specializes in salt.
Thanks! It is really flavorful =)