Tag Archives: whole peeled tomatoes

Stout Braised Beef Short Ribs

Stout Braised Beef Short Ribs

The magic of braising, turning a tough cut of meat into fork tender, is a no brainer for me. Braising these beef short ribs in a combination of stout beer, red wine, beef stock, soy sauce, whole peeled tomatoes, a mirepoix, and creative assortment of spices make for a luscious dish. Then piling the stout braised beef short ribs on top of yukon mashes potatoes made with half & half, heavy cream, butter, paper thin red onions and a healthy drizzle of truffle oil puts it right over the top!

These stout braised beef short ribs came from Firefly Farms in North Stonington, CT. Firefly is one of two farm’s in Connecticut Certified Humane! When you are buying from a farm like Firefly, who’s practices are above and beyond, you know you are getting a product of a different caliber. The beef I used in this stout braised short ribs recipe was moist, tender, and packed full of flavorful.

We all have some idea of the instense amount of work that goes into farming but their practices at Firefly Farm take it way beyond that. Analyzing agricultural charts dating back to World War II to understand and perfect feeds for each of their endandered breeds they raise on their farm is a grand example of that. Getting the animals diets just right to yeild a most natural and high quality product.

The lard that Firefly offers makes the perfect pie crust, as shown in “Death by Chocolate Meringue Pie”. It is unsaturated because of the attention to detail of the mulefoot hogs diet, one without corn or soy. And oh boy, you should try their bacon!

The special stout I got to braise the beef short ribs was creamy and smooth bringing deep luscious flavors to the dish. The stout came from some friends who have made home craft brewing a hobby, and they call themselves The Bilco Boys Brewery. It’s like night and day to taste a fresh homemade-crafted brew. I find the beer much smoother and the flavors really fresh from citrus to notes of chocolate with a creamy mouth finish. Make sure to keep an eye out for another up and coming craft brewing show next week with The Bilco Boys!

I know you will enjoy the ease of these stout braised beef short ribs whether Flanken or English cut. The end product is the easy sell here. You should try my Homemade Caesar Salad to go along with the ribs, or how about  Spanakopita for an appetizer. If you have a little time on your hands one weekend definitely try this amazing Pickled Eggplant recipe, perfect for holiday gifts! You will need dessert too so be sure to take a look at the beautiful and delicious Pavlova or my special Homemade Chocolate Chip Cookies!

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Ingredients for Beef Short Ribs:

  • 5-6 lbs Beef short ribs (Firefly Farms if possible)  Flanken Cut if you want to remove the meat as I did in show OR English Cut – 1″ X 3″ pieces
  • 2 bottles STOUT
  • 1 cup red wine, cabernet
  • 2 cup beef stock
  • 2 tbsp soy sauce
  • 1 lg onion coarsely chopped
  • 2 celery stalks coarsely chopped
  • 1 lg carrot coarsely chopped
  • 4 lg garlic cloves coarsely chopped
  • 1 leek coarsely chopped
  • 2 tbsp fresh ginger, peeled and chopped
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1 tsp Wondra flour (quick dissolve flour)
  • 1 RECIPE Yukon Mashed Potatoes
  • OPTIONAL: Truffle oil – finishing oil to drizzle over stout braised short ribs, yukon mashed potatoes and gravy

Directions for Beef Short Ribs:

  1. Pre-heat oven to 350º
  2. Rub spice mixture all over ribs anf marinate for 4-12 hours or over night
  3. Pat dry ribs without removing all the spices
  4. Heat 2 tbsp olive oil in a large dutch oven or pan
  5. Begin to sear beef short ribs in pan with olive oil, you will have to probably do this in two batches so you don’t crowd the pan
  6. Sear the ribs 3-4 minutes on each side until browned
  7. Remove 1st batch of ribs, set aside in a lg bowl and brown 2nd batch of beef short ribs
  8. Remove 2nd batch of ribs to bowl
  9. Then add in mirepoix with 1/2 tsp salt and 1/4 tsp pepper to dutch oven
  10. Sauté for 5-8 minutes until softened
  11. Add in 2 bottles stout, 1 cup cabernet, 2 cups beef stock, 2 tbsp soy sauce, 1/2 cup whole peeled tomatoes and 1 bay leaf to dutch oven
  12. Add all of the beef short ribs back into the dutch oven making sure the liquid is 3/4 up the side of the meat
  13. Bring to a simmer on the stove for 15 minutes
  14. Cover Dutch oven and place into a pre-heated 350º oven for 3 hours
  15. Every 50-60 minutes check on the ribs to fiip over and make sure you don’t need to add more liquid – it shouldn’t be dry (if it is you can add a splash of water, red wine, or more beef broth…all will work great)
  16. While the beef short ribs are braising in the oven whisk together the glaze
  17. At the 3 hour mark remove beef and place the ribs onto a cookie tray
  18. Put the oven on Broil
  19. Brush a coat of glaze on one side of the ribs and place under the broiler of 2 minutes (only 1 side)
  20. Tilt Dutch oven pan to the side to skim oil off the top of braised veggies
  21. Push all the braised veggies thru a strainer set over a bowl to catch all the juices
  22. Make sure to scrape juices on bottom of the strainer into the bowl too
  23. Add the strained gravy juices to a sauce pan and bring to a simmer on low
  24. Whisk in 1 tsp of Wondra flour into the gravy and simmer for 15 minutes to thicken slightly (if it gets too thick you can add in a splash of red wine or beef broth)
  25. If you have Flanken Cut Short ribs remove meat for bones and place in heat proof pan until you are ready to place on top of pile of mashed potatoes with a drizzle of gravy and truffle oil, and a sprinkle of chives
  26. If you have English Cut short ribs place 2 ribs per person onto a pile of Yukon Mashed Potatoes with a drizzle of thickened gravy, truffle oil and a sprinkle of chopped chives, then serve… mangia, mangia!
  27. NOTE: For a finishing oil drizzle Truffle oil all over dish for an extra wow!
  28. NOTE: If you are not eating ribs right away, and want to re-heat add to a heat proof dish, add 1/4-1/2 cup of red wine and beef stock and re-heat on a 350º oven for 30-40 minutes

Spice Rub Ingredients:

  • 2 tbsp light brown sugar
  • 1 tsp garlic granuales
  • 1 tsp onion granuales
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp five spice
  • 2  tsp sea salt
  • 1/2 tsp blk pepper

Glaze:

  • 1/4 cup honey
  • 2 tbsp kethcup
  • 1 tbsp soy
  • 1 tsp “seasoned” rice wine vinegar
  • a few dashes of favorite hot sauce (Siracha)

Whisk in a medium bowl until combined and brush on ribs

BEST Manicotti Ever Recipe

BEST Manicotti Ever Recipe

Yes, I am giving up the good’s on this one and I know you will appreciate it because this is one of my very favorite secret recipes that has been in our family for generations! My mother Maria taught me how to make these homemade gourmet manicotti when I was young and now I am thrilled to pass this very special dish on to you.

These are the BEST homemade manicotti I have EVER tasted and I know you will love them too. They are a poured pasta, a crêpe so to speak and are light and fluffy.  I’m partial to Liuzzi’s homemade whole milk ricotta, and I user a mix of mozzarella’s from Scamorza, which is a slightly salted/dryer mozzarella to whole milk and skim milk mozzarella. I start off with either my tomato-basil pasta sauce or my pasta sauce 101 for the homemade manicotti. These are an especially festive and a special dish to make for the holidays.

This manicotti batter is poured like a crêpe. It’s light and airy like a crepe but definitely different in texture. The texture of the crêpe is a pasta texture, creamy and soft. These manicotti shells (crêpes) are truly gourmet and you’ll will appreciate how delicate a dish this really is when you make them for your own family and friends. My turkey meatballs would go great with this holiday dish also.  A spread of spiral ham or roasted lamb with gourmet manicotti and turkey meatballs …who’s better than you?!

It’s nice to serve a refreshing salad with pasta like my Caesar Salad then maybe an appetizer like crab cakes and sides like Roasted Beet Salad with Mint and Feta or Yogurt Chicken Kabobs. A light pavlova dessert with fresh pineapple and berries would make the perfect end for this manicotti dinner.

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Ingredients:

    • 1 cup all purpose flour
    • 1 cup water
    • 1/4 Tsp salt
    • 4 extra large eggs
    • 2-3 Tbsp olive oil
    • 3 lbs. Liuzzi whole milk or “fina style” (a finer ricotta), or your favorite
    • 5 0z. shredded whole milk, 5 oz. park skim and 5 oz. Scamorza mozzarella mixed together
    • (you can also do 8 oz. whole milk and 8 oz. part skim shedded and mixed)
    • 5″ cast iron pan or 5″ non-stick pan
    • Baking pan approx. 11″ x 16″

Directions:

  1. In a large bowl whisk 1 cup flour, 1/4 Tsp salt with 1 cup water (approx. 20 whisks)
  2. Add in 1 egg at a time and whisk about 5 whisks per egg
  3. Put cast iron pan on stove on medium/high heat (a 7 out of an 11)
  4. Put a couple of Tbsp of olive oil in a bowl with a paper towel
  5. Rub pan with olive oil-saturated paper towel in between cooking poured pasta batter
  6. Pour in a ladle of batter into hot pan, approx. a little less than 1/4 cup laddle
  7. Pick up pan and swirl around 3 times and place back down onto stove
  8. Wait about 25 seconds and flip pasta crepe over, you can use a flexible pastry knife to help you get under it…it will be easy to flip and will not ever be stuck
  9. You never want the pasta crepe to be golden on the edges-that would be over cooking them…they should look like the photo above light in color
  10. Immediately flip over onto floured board and flip a couple of times to cool a little
  11. Repeat dredging saturated paper towel into pan to coat and then pour another 1/4 cup ladle of batter into pan.
  12. Repeat this over and over until you run out of batter…this amount will make 16 manicotti
  13. When you are done lay out a work board to roll manicotti’s on
  14. Put ricotta in a bowl so it’s easy to work with
  15. Pour about 2 cup of tomato sauce into the baking pan
  16. Lay out manicotti crepe and scoop 1/4 cup ricotta going across the center of the circle as shown in the photo
  17. Lay a piece of mozzarella in the center and roll up manicotti
  18. Place rolled manicotti on top of sauce in pan and continue on until all the pasta crepes are done
  19. Pour another 2-2 1/2 cups of sauce on top of roll manicotti’s, sprinkle with parmesan and cover with foil
  20. Place in frig until you are ready to bake
  21. Or cover with saran and then foil and put into the freezer until your event is near and then pull out two nights before and put into the frig to thaw
  22. When you are ready to bake your manicotti put into a 350º oven and bake for 45 minutes
  23. The manicotti will be bubbly when you take it out of the oven and need to rest for 5 minutes before serving