Viking Cooking: Red Wine Braised Beef, White Cheddar Yellow Grit - WSMV News 4

Viking Cooking (11/3/10): Red Wine Braised Beef, White Cheddar Yellow Grits

Red Wine Braised Beef Serves 4-6
4 lbs beef short ribs (can substitute shanks if short ribs are not available) 2 medium onions, large dice 2 large stalks carrot, large dice 2 ribs celery, large dice 2-3 large cloves garlic, sliced 2 – 3 TBS tomato paste 1 28 oz can whole Italian tomatoes (such as Cento or LaValle) 1 bottle Red Wine – preferably a good Barbera from Italy, or Tempranillo from Spain 3 – 4 cups quality beef Stock Olive oil & butter for pan, plus 1 TBS butter for sauce. 1 Bouquet Garni* salt and fresh ground black pepper
1. Season beef aggressively with salt (kosher) and let rest for 5 minutes at room temp.2. Pre heat a heavy large deep pan until very hot, add oil and beef to pan sear on all sides until dark mahogany. Remove from pan and let rest.3. Add onions, carrot and celery, season with salt and cook until soft. Add garlic and sauté briefly.4. Deglaze pan with red wine, let cook until wine is reduced by 1/2.5. Return beef to the pan, add beef stock to come 2/3 up the side of beef, add bouquet garni, bring to boil.6. Reduce heat to simmer, cover pan and cook 1.5 – 2 hours until beef is tender and pulls easily from bone. Remove beef from pan and cover loosely with foil.7. NOTE: THIS STEP IS OPTIONAL. IF YOU DESIRE A CLASSIC RUSTIC PRESENTATION PROCEED TO NEXT STEP. Strain cooking liquid into saucepan, reserve vegetables (discard bouquet garni). Bring sauce to boil and reduce by 1/3. While sauce is reducing place reserved vegetables in blender or food processor and puree till smooth. Add puree to reduced sauce, add reserved 1 TBS butter.8. Serve atop cheese polenta (grits)
* Bouquet Garni – 1 small bunch thyme, 7-8 parsley stems, 1 clove smashed garlic, 8-9 black pepper corns. Tie all together in cheesecloth and secure with length of butcher twine.
White Cheddar Yellow Grits (polenta) Serves 4 – 6
2 cups chicken stock 2 cups whole milk 1/4 cup heavy cream 1 cup yellow grits/polenta 1/2 cup good white cheddar – such as Kenny’s Kentucky Cheese 1 TBS butter Salt and fresh ground pepper
1. Combine milk and stock in medium sauce pan and bring to boil.2. Add grits, stir to combine and return to boil.3. Reduce heat to simmer and cook for 20 – 25 minutes, whisking often.
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