Braising Recipes | Cooking with Chef Rich Mead

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Braising Recipes | Cooking with Chef Rich Mead

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Zinfandel Braised Beef Short Ribs

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INGREDIENTS:

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1-½ lbs. boneless beef short ribs

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2 carrots

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3 stalks of celery

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1 brown onion

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3 bay leaves

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1 leek

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2 sprigs rosemary

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1 tbs. black peppercorns

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2-½ cup Zinfandel or other good red wine

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½ cup tomato puree

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4 garlic cloves

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2 tbs. canola oil

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1 cup beef stock

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Salt and Pepper to taste
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PROCEDURE:

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  • In hot pan, add olive oil
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    Season short ribs with salt and pepper
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    Sear on all sides until browned and remove
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    Add wine to pan to deglaze, scraping all bits from the pan
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    In an oven-proof dish, add peppercorns, carrots, celery onion, leeks, herbs, garlic, wine and stock
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    Add seared short ribs, cover with aluminum foil and place in 350-degree oven
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    After an hour, check for doneness. Should be fork tender.
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    Keep cooking in oven until finished.
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    Remove from heat, uncover and allow to cool
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    Remove meat from liquid
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    Strain liquid and allow to cool to remove fat
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    Fat will solidify in the refrigerator making it easier to remove from braising liquid
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    Reserve liquid to make a red wine reduction

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Braised Cipollini Onions

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INGREDIENTS:

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2 cups Cipollini onions (cleaned, stem removed)

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½ cup dry white wine

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1-½ cup dry white wine

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1-½ tbs. oil

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1-½ cups vegetable stock

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4 sprigs of fresh thyme

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Salt and pepper to taste

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PROCEDURE:

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  • In a hot pan, add oil and sear onions until brown on both sides
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  • In same pan, deglaze with white wine, reduce by half
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  • Add vegetable stock, thyme, salt and pepper to taste
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  • Reduce heat to medium-low and braise until tender and cooked through (should be able to pierce easily with fork)
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  • Remove from heat, discard braising liquid and allow onions to cool
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Vegetable Stock

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INGREDIENTS:

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1 tbs olive oil

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1 large onion

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2 stalks celery

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8 cloves garlic/crushed

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8 sprigs of fresh parsley

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6 sprigs of fresh thyme

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3 bay leaves

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2 large carrots

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2-½ qts. of water

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1-1/2 tsp salt

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PROCEDURE:

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  • In large soup pot, add olive oil, carrots, celery, garlic and bay leaves
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  • Sauté 5-10 minutes until translucent
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  • Add aromatics water and salt together in pot with vegetables
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  • Bring to a boil, lower heat and simmer for 45 minutes
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  • Strain liquid through a sieve or colander
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  • Discard vegetables
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Bordelaise Sauce

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INGREDIENTS:

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1 large shallot

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4 garlic cloves, crushed

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4 bay leaves

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4 sprigs rosemary

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1 bunch parsley stems

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4 cups reserved braising liquid (from short rib braise)

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1 cup sherry

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¾ cup sugar

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1 tbs. olive oil

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PROCEDURE:

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  • Add oil to soup pot
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  • Sauté shallot and garlic until translucent and fragrant
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  • Add Sherry and reduce by half
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  • Add rest of ingredients and reduce until the desired consistency
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  • Strain sauce through chinois or fine mesh strainer
By | 2017-09-29T15:26:54+00:00 February 28th, 2017|Farmhouse at Roger's Gardens, Recipe|0 Comments

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