Red Wine Braised Short Ribs


RED WINE BRAISED SHORT RIBS

With the last of this terrible weather passing over Perth, I thought it would be the perfect opportunity to make one last wintery dish. Bon Appétite Magazine is on of my favourite and with recipes like this I’m sure you can see why. Whats even more great is you can get it on your iPad! Bring on Spring and Summer I have some amazing recipes coming your way!

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INGREDIENTS

– 2267g Bone-in Beef Short Ribs

– Salt Flakes and Freshly Ground Black Pepper

– 3 Tbsp Grape Seed Oil

– 3 Onions, Chopped

– 3 Carrots, Peeled and Chopped

– 2 Celery Stalks, Chopped

– 3 Mushrooms, Chopped

– 1 Paprika, Chopped

– 3 Tbsp All-Purpose Flour

– 1 Tbsp tomato Paste

– 1 750-ml Bottle of Red

– 10 Sprigs Flat-Leaf Parsley

– 8 Sprigs Thyme

– 4 Sprigs Oregano

– 2 Sprigs Rosemary

– 2 Fresh Bay Leaves

– 1 Head of Garlic, Halved Crosswise

– 4 cups low-salt beef stock


METHOD

Preheat oven to 180°C. Season short ribs with salt, heat oil in a large Dutch oven over medium-high heat and Working in batches of 2, brown short ribs on all sides. Transfer short ribs to a plate.Add onions, carrots, celery, mushrooms and paprika to pot and cook over medium-high heat until onions are browned, about 5 minutes.

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Add the flour, tomato paste and cook, stirring constantly until well combined and the colour becomes a deep red, 2-3. Stir in wine, add short ribs with any accumulated juices and bring to the boil. Lower heat to medium and simmer until wine is reduced by half, around 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover and transfer to oven. Cook until the short ribs are tender, 2 hours. Spoon fat from surface of sauce and discard. Season sauce to taste, serve over mashed potatoes with sauce spooned over and some crusty bread.

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Cuttlefish with Meatballs and Peas


SEPIA AMB ALBÓNDIGAS Y GUISANTES

Over the weekend it was a bit chilly so cooking a big hearty stew was in order to help warm us up. We decided to look to one of our favourite chefs, Rick Stein, for inspiration. In the week leading up to our cookup for this weeks blog we were sending ideas back and forth of different recipes in our Rick Stein books (and combined I think we are one book shy of the collection) before we came across an amazing sounding dish: cuttlefish with meatballs and peas. This is an excellent spanish dish and best served with a big crusty loaf of bread, which went down an absolute treat.

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INGREDIENTS
– 6 tbsp Olive oil
– 2 Garlic cloves, finely chopped
– 1 Medium onion, finely chopped
– 90 ml (3.2fl oz) Dry white wine
– 1 Large vine tomato (about 200g), halved
– 2 tsp Tomato pur
– 15 g Slice crustless white bread
– 1.5 tbsp Milk
– 2 tbsp Chopped flat-leaf parsley
– 225g Minced chicken
– 225 g Minced pork
– 1 Pinch, freshly grated nutmeg
– 6 Large shell-on raw prawns
– 375g Cleaned cuttlefish, cut into 2cm strips
– 150ml Chicken stock
– 100g Shelled peas, fresh or frozen
– 1 Pinch salt and freshly ground black pepper
For the Picada
– 2 tbsp Olive oil
– 2 Fat garlic cloves, peeled but left whole
– 10g Slice crustless white bread
– 10g Toasted blanched almonds
– 1 Small vine-ripened or beef tomato, halved
– 1 tsp Flat-leaf parsley leaves

 

METHOD

First you want to grate the halved tomatoes for the sauce and the picada. Discard the skin. Right for the picada, heat the olive oil in a small frying pan over medium heat, add the garlic, the slice of bread and fry. Turning over now and then until golden brown all over. Lift out with a slotted spoon and add to the bowl of a mini food processor with the almonds, tomato, parsley and a tablespoon of cold water. Blend to a paste and set aside.

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Next place 2 tablespoons of the oil, half the garlic and the onion into a large saucepan and fry for 10 minutes until the onions are soft and lightly golden. Add the wine, grated tomato and tomato purée and reduce to a simmer (stirring occasionally) for 6-7 minutes or until reduced and thickened. For the meatballs first you want to tear the bread into a small bowl, sprinkle with the milk and leave until soft.  Next break apart with your fingers and add the remaining chopped garlic, parsley, minced chicken and pork, nutmeg and a good pinch each of salt and black pepper. Mix together well and shape roughly into 3cm balls.

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Heat 2 tablespoons of oil, add the meatballs and fry for 3 minutes. Shake the pan every now and cook until golden brown. Set aside on a plate and add the prawns. Fry for 1 minute on each side until just cooked through and set aside on another plate. Add another tablespoon of oil to the pan, then the cuttlefish and stir-fry for 2 minutes or until it is nicely caramelized and just cooked through. Set aside with the prawns.

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Next we combine the tomato sauce and picada to a large pan then bring to a simmer for 2 minutes. Reduce the heat to medium, stir in the stock and bring to the boil whilst stirring. Add the peas, meatballs and cuttlefish and season to taste with salt and pepper. Lastly scatter the prawns in and simmer for 5 minutes until any remaining liquid has reduced, the cuttlefish has cooked through and throw some parsley on to garnish. Serve with crusty fresh loaf of bread.

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