Braised Short Ribs with Roasted Russian Banana Fingerlings and Baby Brussels Sprouts
Ingredients:
- Ingredients for Braised Short Ribs
- Canola oil
- 3 pounds boneless short ribs
- Salt and black pepper
- 3 medium carrots, chopped
- 2 onions, diced
- 1 cup sliced shallots
- 1 bottle red wine
- 3 cups veal stock (OK to substitute with good quality beef stock)
- 3 cups duck stock (OK to substitute with good quality chicken stock)
- 6 thyme sprigs
- 6 parsley sprigs
- 6 garlic cloves
- Ingredients for Russian Banana Fingerlings
- 4 cups fingerling potatoes, scrubbed but not peeled
- 4 Tbsp duck fat (or substitute with butter)
- Salt and pepper to taste
- Ingredients for Baby Brussels Sprouts
- 3 cups Brussels sprouts
- 3 Tbsp olive oil
- 2 tsp fish sauce
- Salt and pepper to taste
Method:
Braised Short Ribs:
Heat 1/8 inch canola oil in a large skillet over high heat.Season the
short ribs with salt and pepper and cook for 3-4 minutes on each side until
browned, about 15 minutes.Do not overcrowd the pan.Remove the
meat and pour off excess oil.Lower the temperature to medium and add
the vegetables. Sauté for 3-5 minutes.Add the red wine
and reduce by 1/3 to 1/2.Add the stocks and bring to a simmer.Add
the reserved beef and cover with parchment paper.Bake at 225 degrees
for 12 hours.
Russian Banana Fingerlings:
Chop potatoes in half (leave skin on). In a hot skillet, heat the duck fat.
Add potatoes, cut side down, and cook until the cut side is crisp. Season
with salt and pepper. Transfer to a baking dish and roast until they are
golden and tender when pierced with a fork, 10-15 minutes, depending on the
size. Watch carefully.
Baby Brussels Sprouts:
In a hot skillet, sauté Brussels sprouts briefly until their color becomes
bright green.
Add fish sauce, and salt and pepper. Coat the Brussels sprouts with the fish
sauce and remove to roasting pan. Roast in oven at 425 for 5-15 minutes, depending
on the size. Sprouts are done if they are tender when pierced with a fork.
Watch carefully.
Serves 6.
|
