Braised Beef Short Ribs with Truffled Taro Root
© Spirit Media 2004-2008 All Rights Reserved
Braised Beef Short Ribs with Truffled Taro Root
This Braised beef recipe is from Flavor and I know you'll love it! Serve it with a nice bottle of red wine! Enjoy!
4 pounds beef short ribs trimmed to 4 inches
salt and brown pepper to taste
2 tablespoons of corn oil
6 tomatoes chopped
2 large carrots peeled and chopped
1 stalk of celery chopped
1 head garlic chopped.
half cup of cognac or brandy
1 cup red wine
3 cups chicken stock
truffled taro root
3 sprigs fresh parsley
3 whole cloves
1. Season short ribs with salt and pepper on all sides. In a large heavy bottomed pot over medium heat warm corn oil. When hot add short ribs in batches and brown on all sides. (15 minutes per batch) Remove and hold the side.
2. In the same pot add your vegetables and aromatics. Increase heat to high and cook vegetables for ten minutes stirring frequently. Return short ribs to pot and bury under vegetables . Add Cognac or Brandy and Red Wine. Continue cooking uncovered for 10 minutes until liquid has reduced. Add chicken stock and simmer for 5 minutes.
3. Tie finishing herbs and spices in a cheese cloth and add to the pot. Reduce heat to low so that liquid is just under a simmer. Cover and cook until ribs are tender (about 2 hours and 15 minutes).
4. When ribs are done strain 2 cups of the braising liquid into a small pan over high heat. Hold pot with ribs over very low heat. Reduce braising liquid until thick sauce about 10 minutes.
Taste and season with salt and pepper.
5. Form a mound of truffle taro root on 4 plates. Top with short ribs and braised vegetables and smother ribs and taro with the sauce.
Yield: Serves 4
Published: 04/25/06
© Spirit Media 2004-2008 All Rights Reserved
