Tagged: Winter

December09

Osso Buco with Golden Raisins, Crispy Shallots and Truffled Parsnip Puree

Osso Buco with Golden Raisins, Crispy Shallots :: and Truffled Parsnip Puree

Serves :: 4

Ingredients

 

2 lbs osso buco (veal or beef shanks)
salt and freshly ground black pepper to taste
flour for dredging
2 teaspoons and 1 Tbsp extra virgin olive oil
1 small yellow onion, chopped
2 to 3 cippolini onions, halved
3 garlic cloves, minced
3 carrots, chopped
3 celery stalks
1/4 cup golden raisins
1 can whole tomatoes
1/2 bottle dry white wine* (I used a wine with notes of pepper and crisp apple)
2 cups low-sodium chicken stock
2 bay leaves
5-6 thyme sprigs
lemon zest, parsley and crispy shallots for garnish* (see note on shallots below)

Truffled Parsnip Puree
3 large parsnips, peeled and chopped, about 2 cups
1 cup low-sodium chicken broth
1 cup whole milk
1 clove garlic, thinly sliced
1/2 teaspoon white truffle oil
salt and white pepper to taste

Directions

Pat beef dry, season with salt and pepper and then dredge in flour.  Heat 2 teaspoons olive oil in a heavy-bottomed pan or a Dutch oven over medium-high heat.  Sear osso buco for 5 to 6 minutes on each side.  Remove from pan and set aside. Add onions, garlic, carrots and celery and saute for 5 to 7 minutes until lightly browned.  Add osso buco back into pan along with raisins and tomatoes.  Add wine and chicken stock as well as bay leaves and thyme.  Lower heat to a simmer, cover and cook for about 2 hours on the stovetop.  *Note that beef shanks may take longer than veal.  Preheat the oven to 375 and finish braising in the oven for an additional 90 minutes to 2 hours, or until the meat is tender, moist and falling off the bone.
Garnish with lemon zest, chopped parsley and crispy shallots.
*For crispy shallots, thinly slice 1 slice into rings or half-moons.  Heat 2 to 3 tablespoons olive oil in a skillet and "fry" over high heat for about 4 minutes until golden brown and crispy.
Serve with parsnip puree.

Truffled Parsnip Puree

Add parsnips through garlic into a medium saucepan and simmer for about 20 minutes until parsnips are soft.  Transfer mixture to a food processor and puree until smooth.  Add in truffle oil and season with salt and white pepper to taste.

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TAGS: lamb, winter, beef

posted: 12.09.10

January26

Winter Comfort :: Braised Short Ribs with Dried Cherries & Red Wine

I can't think of a much better meal for comfy, coziness on a chily day than braised short ribs.  These little gems fall off the bone and melt in your mouth.  The perfect charm to warm you up on a cold weekend or after a long day on the ski slopes--and easy to serve up for a big group.  And the addition of polenta makes this a nice gluten-free dish (just be sure to dredge the ribs in a gluten-free flour).  Keep the meal balanced with a nice starter salad.  Toss in some sliced pears, toasted walnuts, maybe a touch of gorgonzola and a drizzle of balsamic-honey vinaigrette and you're good to go.

Braised Short Ribs :: with Dried Cherries & Red Wine

Serves :: 6

Ingredients

3 pounds short ribs
salt and freshly ground black pepper
¼ cup all-purpose flour for dredging

1 ½ tablespoons olive oil

4 to 5 cippolini onions (or 1 medium yellow onion), roughly chopped
4 garlic cloves, peeled and smashed gently with a knife
1 1/2 cups carrots, roughly chopped
2 cups cremini or button mushrooms, roughly chopped
1 tablespoon fresh thyme leaves
1 to 2 bay leaves
1 tablespoon tomato paste
1/3 cup dried cherries
½ bottle dry red wine 
2 cups beef stock 

 

Polenta with Truffle Oil

2 cups water

2 cups whole milk

1 cup polenta or yellow cornmeal

1/2 cup fresh grated parmesan or Pecorino Romano cheese

1 teaspoon salt

pepper to taste

1 to 1 1/2 teaspoons truffle oil

Directions

Preheat the oven to 350ºF.
Heat the olive oil in a heavy-bottomed pot or a cast-iron Dutch oven over medium-high heat. Season the short ribs with salt and pepper. Dip in flour to cover each side. Brown the short ribs, about 4 minutes on each side. Transfer to a plate.
Add onions, garlic and carrots to the pot and sauté for 5 to 7 minutes. Add in mushrooms and herbs.  Stir in the tomato paste and dried cherries and place the short ribs back into pan. Add the wine and beef stock and bring to a simmer.
Transfer the pan to the oven and cook for 2 ½ hours, or until the meat is tender, stirring occasionally. Remove from the oven, place the short ribs on a platter, and reduce down the liquid for about 20 minutes on the stovetop. Add ribs back into pot.  Serve short ribs and sauce with creamy polenta with truffle oil.

 

Polenta with Truffle Oil

Bring water and milk to a boil in a medium saucepan.  Whisk in polenta in a steady stream.  Add in salt and pepper and whisk continuously for 2 to 3 minutes over medium heat.  Cover and simmer for 30 to 40 minutes, whisking briefly every 10 minutes or so.  Whisk in cheese and truffle oil and serve.  

image via Nourish

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TAGS: polenta, winter, short ribs

posted: 01.26.12

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