Braised Beef fun

What’s up everyone? It’s supposed to be spring but due to Mother Nature not complying with that notice, it still feels and looks like winter. So until those spring days’ start rolling in, I don’t see why we shouldn’t have a few last minute winter dishes.

The Result - Braised beef with a Bean medley. Earlier this week I got me some big beef ribs in the supermarket. You know those days when you want a nice, warm yummy soft beef rib? No? Yes? Maybe? Okay, well today was definitely one of those days. Please soak your beans the night before so they don’t take too long on the stove.



2 lbs Beef Ribs

½ lb Onions
½ lb carrots
¼ lb celery
2 Tomato’s
1 Head of garlic(peeled)
1 ½ tbsp Smoked Paprika (toasted)
½ tbsp. Cayenne pepper (toasted)
½ tbsp. Cumin (toasted)
½ cup Brandy/ Port
4 Bay Leaves
Water
1 Cup Beans Medley
½ Cup Apple Cider

First thing I did when I woke up was get my ribs defrosting because I wanted to start everything by 2 in the afternoon for dinner. When I had seared the beef and took a picture (for the blog of course) I decided to show it off to my family and friends so I could have their mouths watering. Mission was definitely accomplished. My little sister couldn’t figure out why I was cooking ribs for so long. I had to give a quick explanation to her then she finally understood. She’s a real foodie and grieves over all the pictures I send her.


By two in the afternoon it was time to prep, season, and braise. I got the ribs and cut them into pieces. They came in two slabs, I had a total of eight ribs. I seasoned these bad boys heavily with salt and pepper, got a big pot and poured some oil at the bottom so I could start searing the ribs. Don’t use a high fire please, you will smoke out your kitchen, set off the fire alarm and if you don’t turn it off, the fire department will probably pass by your house. A medium heat is good and put two maybe three ribs in the pot and leave them to get brown. We want an even coat of caramelization on the meat. Once they are all done, put them in your roasting pan. Drain off your oil and give your pot a quick clean if you think it’s too burnt on the bottom.

If the bottom is brown, then that’s fine. That will contribute to flavor, but be very careful. If it’s got a lot of black bits and a blackish bottom, don’t use it. Just clean it, and get some new oil in there. Never compromise!

Before you go putting your pot on the fire, cut your veggies up, your carrots, onions and celery. Once they are ready, get your pot on a medium flame again, add oil then your carrots. Carrots have a higher sugar level than onions, and take longer to cook. That’s why we add them first. Once they are caramelized, add your onions. Once they have gotten nice and brown add your celery & tomato. They have the highest water content of the three so they go in last. Add a bit of salt & pepper then your spices. We are mixing all those flavors together for 5 minutes. When they are done, pour it in your roasting pan with the meat. Grab your brandy and pour it straight in to deglaze the pot, scrape the bottom. We want all that goodness at the bottom. After three to five minutes, you shouldn’t get any harsh alcoholic fumes. That’s when you pour it in the roasting pan. Then fill your roasting pan with water an inch higher than your ingredients. Put it in your oven for three hours and 15 minutes at 350 degrees.

Drain your beans, put them in a pot with new water, add some bay leaf, and a little salt and pepper. Leave them to simmer on a medium heat for 1 hour. Check your beans, they shouldn’t be too soft. They need to have a little bite to them.

Once they were done I strained them and finished mine with a little dried citrus, apple cider vinegar, a little oil, salt and pepper.

Three hours are done, your house smells like awesomeness and your life is about to be a lot happier. Now, when you check your ribs they need to be soft and almost falling off the bone. That’s a good braise, when it’s almost falling off the bone. We are going to take the ribs out and store them in a container with some of the braising liquid. This is to keep the meat moist. We will separate the remaining liquid from the veggies so we can make the sauce. In a blender, add the veggies then fill it halfway with the liquid. Puree until smooth and season if necessary. There you have it, simple, good hearty food. A thick flavorful sauce, beans that have a nice sharpness to it, and a very tender beef rib.

Plating alternative: Olive Tapenade, Spiced egg, Braised beef, Burnt Onion Dust