Budget: Beef Short Ribs La Bourguignonne Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 slice: Bacon, chopped
1/3 cup: All-purpose flour,
1/2 tsp: Salt,
1/4 tsp: Pepper,
1/4 tsp: Paprika,
2 lbs: Beef short ribs,
2: Onions, finely chopped
3: Carrots, finely chopped
3: Garlic cloves, minced
1 1/2 cup: Red wine,
1 1/2 cup: Beef stock,
1 tsp: Dried thyme,
1: Bay leaf,
VEGETABLES
4: Potatoes,
4: Carrots, thickly sliced
1/2 lbs: Small mushrooms,
1/4 cup: Fresh parsley, chopped
Salt,
Pepper,
Directions:
In Dutch oven, cook bacon over medium heat; remove bacon and set
aside.
In plastic bag, combine flour, salt, pepper and paprika; add ribs and
shake to coat, reserving flour mixture.
Add ribs to pan; brown well, in batches [note] , over medium-high
heat. Remove ribs and set aside; drain fat from pan. Add onions,
carrots, garlic and reserved flour mixture to pan; reduce heat to
medium. Cover and cook (adding up to 2 tb water if mixture gets too
dry) for about 6 minutes or until onions are softened. Gradually stir
in wine, stock, thyme and bay leaf, scraping up brown bits [deglaze]
from bottom. Bring to boil; reduce heat and simmer for 5 minutes.
Return ribs and bacon to pan; simmer, covered, for 1 hour.
Vegetables: Meanwhile, peel potatoes and cut into bite-size chunks.
Add potatoes and carrots to pan; cook for 1 hour. Stir in mushrooms;
cook for 30 minutes or until ribs are tender. Stir in parsley.
Discard bay leaf. Season with salt and pepper to taste.
[Note: browning meat in batches prevents meat from steaming, which
happens if meat is crowded in the pan.]
Serve in big soup bowls with French bread and a green salad.
6 servings for $14.08 CDN [Mar/95]
Source: Canadian Living magazine, Mar 95 Presented in article by Jan
Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
aside.
In plastic bag, combine flour, salt, pepper and paprika; add ribs and
shake to coat, reserving flour mixture.
Add ribs to pan; brown well, in batches [note] , over medium-high
heat. Remove ribs and set aside; drain fat from pan. Add onions,
carrots, garlic and reserved flour mixture to pan; reduce heat to
medium. Cover and cook (adding up to 2 tb water if mixture gets too
dry) for about 6 minutes or until onions are softened. Gradually stir
in wine, stock, thyme and bay leaf, scraping up brown bits [deglaze]
from bottom. Bring to boil; reduce heat and simmer for 5 minutes.
Return ribs and bacon to pan; simmer, covered, for 1 hour.
Vegetables: Meanwhile, peel potatoes and cut into bite-size chunks.
Add potatoes and carrots to pan; cook for 1 hour. Stir in mushrooms;
cook for 30 minutes or until ribs are tender. Stir in parsley.
Discard bay leaf. Season with salt and pepper to taste.
[Note: browning meat in batches prevents meat from steaming, which
happens if meat is crowded in the pan.]
Serve in big soup bowls with French bread and a green salad.
6 servings for $14.08 CDN [Mar/95]
Source: Canadian Living magazine, Mar 95 Presented in article by Jan
Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp