Ingredients: |
Ingredients: 1 pound of bacon, diced
Vegetable oil
5 pounds of beef short ribs
2 medium Spanish onions, peeled and diced large
2 carrots, peeled and diced large
4 stalks of celery cut into 1 1/2 inch sections
1 bottle of full-bodied red wine (cabernet or shiraz)
2 sprigs of fresh thyme
1 1/2 pounds carrots diced large or tourneed (cut into large "football shaped" cubes
Any other vegetables desired (such as potates, squash, etc.)
1 cup grainy Dijion mustard
1 pound peeled pearl onions, caramelized (browned in a saute' pan in a little oil)
2 pounds mushrooms, quartered and roasted
salt and pepper
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Directions: |
Directions:1. Cook bacon until crisp in a large shallow pot. (A french rondeau, with a broad, flat base and straight sides, is ideal, but any wide, deep pot will do.) Remove bacon, leaving fat in the pot.
2. Add enough vegetable oil to the bacon fat to just cover the bottom of the pot.
3. Season the short ribs with salt and pepper and sear them in the hot fat.
4. Remove any excess fat from the pot.
5. Add the diced onions, carrots and celery (this combination is called a mirepoix) and saute'.
6. "Deglaze" by pouring in the red wine and boiling quickly, scraping the bottom of the pot; then add the beef stock.
7. Add fresh thyme and bring to a low simmer.
8. Continue to simmer until meat is fork tender.
9. Carefully, remove meat from the pot. Strain out out mirepoix, reserving the liquid.
10. Place the liquid and meat back in the pot and add tourneed carrots.
Note: any other vegetables should be added according to the cooking time needed - longer for potatoes, less for summer squash, for example.
11. Add mustard, being careful not to tear the meat apart.
12. Add the pearl onions and mushrooms and heat through.
13. Season with salt and pepper. |
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