Glazed braised short ribs
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***RECIPE, SERVES 4***
4 lb (2 kg) beef short ribs (about 10 — at least two meaty ones per person)
1 red onion
2-3 carrots
1-2 celery stalks
1 tbsp (15 ml) tomato paste
1 bottle (750 ml) dry white wine (anything cheap is fine, or use stock + 50-100 ml balsamic vinegar)
1 star anise (a lot of people don't like this flavor — use with caution, or use another spice)
1 tsp coriander seeds
oil
salt
pepper
vinegar
2-3 big potatoes for mash
milk
fresh rosemary
frozen peas
butter
Put a little oil in a large lidded pot on moderate heat and slowly brown the short ribs on all sides. Do not let anything burn. If you're doubling this recipe, brown the ribs in two batches. Take them them out, and throw in the roughly chopped onion, carrots and celery. Let the veggies brown for a minute, then stir in the tomato paste. Right before the tomato paste burns (it'll happen in a minute), deglaze with the wine. Put in the anise, coriander, pepper and a big pinch of salt. Put the ribs back in, reduce the heat to a bare simmer, cover, and let cook until they're as soft as you want them. I like them very soft, so I cook them for 8 hours.
Very carefully remove the delicate meat to a plate. Strain the braising liquid and discard the solids. Either de-fat the liquid with a gravy separator, or cool it down with some ice cubes and throw it in the fridge — you can easily lift the solidified fat out the next day. When the meat is cool enough to handle, remove the bones and gently scrape off any outer bits of connective tissue or fat you don't want to eat. If you're chilling your braising liquid, cover the meat and throw it in the fridge.
After you've de-fatted your braising liquid, reserve the fat and throw the liquid into a wide pan. Bring it to a boil and reduce it to a glaze — about a half hour. Stir it constantly and maybe reduce the heat toward the end to keep it from sticking and burning. Taste the glaze, and give it some more seasoning and maybe some vinegar to taste (it should taste too strong on its own). Reduce the heat to warm and carefully toss the meat in the glaze — don't break the pieces up — then cover and let the meat re-heat. It can hold like that for hours — if the glaze dries out, just mix in some water.
While the sauce is reducing, peel, chunk up and boil your potatoes until easily pierced with a fork. Drain them off, put in a glug of milk, a big pinch of salt, and the reserved fat from the beef. Mash, stir and taste. Add more milk and salt until you like it. Chop up the fresh rosemary and stir it into the mash right before you eat.
Thaw some frozen peas and add butter and salt to taste. When you get everything on the plate, be sure to spoon some extra glaze over the beef.
Sauerbraten with potato dumplings
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***RECIPE***
a lean, tough beef roast (bottom round is classic, figure .5 lb / 227g per person)
red wine vinegar (a lot, I used a whole bottle)
red wine
stock, water, etc.
honey or other sugar
onions, carrots, celery, leeks, garlic, whatever aromatics you've got, etc.
parsley or other fresh herb for garnish
potatoes (I'd figure one large baking potato per two people)
potato starch (cornstarch or AP flour would work instead)
egg (I only needed one for four big portions of dumplings)
ginger snaps or similar spice cookies (I needed like half a package, it's a lot)
spices (a few juniper berries and cloves are key to me)
Roughly cut up your aromatics — they're getting strained out in the end, so don't be precious about it. Throw them in a pot along with some spices and add vinegar and red wine — I like a about 1 part vinegar to two parts wine to two parts stock/water, but don't add the stock/water yet. Plan such that you'll have just enough liquid to cover the roast at the end.
Bring this liquid to a boil then kill the heat. Stir in salt to taste, and maybe stir in a little honey or other sugar. Now is when you can add your stock/water to help cool things down — I like to throw in ice cubes.
When the liquid is cool and you have enough to submerge your raw roast, submerge your raw roast and marinate in the fridge for 2 to 7 days — make sure to do this in a ceramic or plastic vessel rather than a metal one, as the acid could leech out metal ions.
Take the roast out and dry it on paper towels. Heat a film of oil in a different pan and brown the roast on all sides. When the roast is brown, return it to the marinade. Either deglaze the pan water and add that liquid to the marinade, or brown a little starch/flour in the accumulated fat to make a roux then deglaze with water and add to the marinade.
Simmer the roast in the marinade, covered, until tender as you want it — I gave mine four hours and wished I had pulled it at three. You can simmer on the stovetop or in the oven — I did the oven at 300ºF/150ºC, because that allowed me to bake my whole potatoes at the same time, which took almost three hours at that relatively low temperature.
When the potatoes are squishably soft, take them out, cut them open and let them steam out. When they're cool enough to handle, scoop out all the potato flesh and discard the skins. Break up any big pieces of potato and then season them to taste with salt and other spices — nutmeg would be traditional but I did garlic powder and onion powder and it was really good.
Into the potatoes, mix beaten egg and starch/flour for binding until you get a dough that will hold the shape of a ball — mix as little as possible and use as little starch/flour as possible or the dumplings will come out rubbery. Form roughly golf-sized balls and boil in a big pot of salted water until they float — about 10 minutes. Drain, and then you can toss these in a little melted butter or oil and just hold them covered until dinner is ready. Reheat if necessary.
When the roast is soft as you want it, take it out to rest, bring the marinade back up to a boil and reduce about by half. Thicken the gravy with ginger cookies — they'll dissolve faster if you pulverize them first, but you can also just throw them in whole. When the gravy is thick as you want, strain it and discard the solids. Season to taste — it should be strongly sweet and sour and salty and meaty.
Slice the roast, serve with potato balls, drench everything in gravy and top with chopped parsley or some such. Maybe have a salad too?
Nur wenige Leute kochen Rindfleisch so! Omas Geheimnis, um das härteste Rindfleisch zart zu machen
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Kochen Sie das Rindfleisch auf diese Art, wenn Sie ein einfach zuzubereitendes und leckeres Rindfleischrezept haben möchten.
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Zutaten:
2 kg Rindfleisch aus der Keule
Salz
Pfeffer schwarz
Allzweckmehl
2 Zwiebeln
800 ml Gemüsebrühe ????
Pflanzenöl
Kartoffeln
Salz
Gemahlener Kümmel
Schweineschmalz
Salz
1/2 TL Pfeffer schwarz
2 TL Paprika edelsüß
Schnittlauch
etwas Petersilie
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