Tag: French
Red Wine Braised Beef Short Ribs over Goat Cheese Polenta
Red Wine Braised Beef Short Ribs over Goat Cheese Polenta
Of the current 1363 recipes on my site, I’d say that this is in the top 5 of tastiest. This preparation is a fusion of French and Italian techniques. The french aspect is using shallots and a french red wine; Italian would substitute onions for shallots and using an Italian wine. Either way you go, these ribs fall off the bone. When serving, place a short rib in the center of a mound of polenta; spooning over the red wine sauce.
Ingredients
- 3 lbs English cut beef short ribs 2 1/2” thick
- 1/4 cup flour
- salt and pepper
- 1/4 cup olive oil
- 2 ribs celery finely chopped
- 2 carrots finely chopped
- 1 large shallot finely chopped; or 1 medium yellow onion
- 2 cups red wine French or Italian
- 1 cup beef stock
- 2 sprigs rosemary
- 2 sprigs thyme
Goat Cheese Polenta
- 2 cups whole milk
- 2 cups water
- 4 tbsp butter
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1 tsp garlic powder
- 1 cup polenta
- 4 oz goat cheese
Instructions
- Pat the short ribs dry with paper towel. Season with salt and pepper. Dredge the short ribs in flour.
- Heat up olive oil in a Dutch oven over medium heat. Add in the short ribs.
- Brown on all sides for 3 minutes a side. Remove from the pan.
- Add in the carrots, celery, and shallots. Sauté for 8 minutes.
- Pour in the red wine; scraping up the bits from the bottom of the pan. Cook for 5 minutes.
- Pour in the beef stock. Add in the short ribs, rosemary, and thyme. Place on the cover and put in a preheated 300° oven for 3 hours.
- The last 20 minutes of cooking the short ribs, bring the milk, water, and seasonings to a simmer in a large pot.
- Add in the polenta and continuously whisk over low heat for 3 minutes. Place on a cover and cook for 10 minutes.
- Whisk in the goat cheese and turn off the heat.
Creamed English Peas
Creamed English Peas
The origin of peas in a cream sauce dates back to the mid 1600s during the time of King Louis XIV. Fresh peas were boiled and added to the great mother sauce, the bechamel. While you don’t need to use fresh peas to make this rich side dish, they certainly have a better texture than frozen. Creamed peas pairs great with any type of poultry, fish, and other seafood.
Ingredients
- 2 cups English peas shelled
- 2 tbsp butter
- 1 tbsp flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 tsp ground nutmeg
Instructions
- Bring a pot of water to boil. Add in the peas and boil for 8 minutes. Drain.
- While the peas are boiling, melt the butter in another pot. Whisk in the flour. Cook for 3-4 minutes on medium low heat.
- Pour in the cream, milk, and seasonings. Whisk with the roux. Simmer on medium low heat for 2 minutes until the sauce slightly thickens. Stir in the peas and cook for 2 more minutes.
Steak Frites with Maitre D Butter
Put a tbsp of the maitre d butter on the steak and serve with your favorite fries.
Fricassee of Rabbit
Fricassee of Rabbit
Fricassee is French term that goes back to the 13th century; meaning to fry in butter, then braise in liquid. Rabbit is what comes to mind when one thinks of fricassee, mostly because of Bugs Bunny cartoons; but poultry and veal can also be used. This recipe is less complex than it looks, but requires a little prep time.
Servings: 4
Ingredients
- 1/4 lb bacon diced
- 2 tbsp butter
- 1/4 cup shallots diced
- 1 large carrot small dice
- 1 rib celery small dice
- 1 cup white mushrooms sliced
- 4 garlic cloves sliced
- 1 rabbit cut into 8 pieces
- 1/2 cup flour
- 1 1/2 cups white wine
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Sauté the bacon in a large deep pan until crispy. Remove from the pan and save the fat.
- Add 2 tbsp of butter to the pan over medium heat. Sauté the carrots, celery, shallots, and mushrooms for 8 minutes.
- Add in the garlic and cook for a minute. Remove the vegetables from the pan.
- Dredge the rabbit pieces in the flour.
- Add the bacon fat back into the pan. Add in the rabbit pieces.
- Brown on all sides for 12 minutes.
- Add the vegetables back into the pan. Pour in the white wine. Season with salt.
- Cover and simmer over low heat for 1 hour.
- Add the sautéed bacon over the rabbit.
