Estofado de Catalan
February 03, 2011
Short ribs in a rich wine sauce laced with a little sherry and chocolate; it's a thing of beauty for the senses.
Put that on top of some buttery mashed potatoes and you have a party in your mouth.
Let's get cookin'...
To the party I invited,
short ribs, veggies, spices, beef stock, wine and sherry.
Generously salt and pepper the ribs.
Brown the ribs in a little oil.
While the ribs are browning prepare the carrots.
The recipe called for half of a carrot. All I had on hand were baby carrots so I just cut some in half.
I also didn't have the celery the recipe called for so you won't see any here.
Roughly chop a medium onion.
Remove the ribs from the pan, add the carrots and onion to the pan and cook until caramelized.
When the carrots and onions are nicely browned, add the red wine and cook until reduced by half.
Add tomato paste,
tomatoes and thyme.
Add the ribs back to the pan and
cover with the beef stock. Then, realize you are a dork <once again> and
place everything in a pot big enough to hold all the ingredients.
Cover and place in a 300*F oven for 3 hours or until the meat is fall off the bone tender.
Remove the meat and strain the jus.
Place the jus back into the pot, add the sherry and reduce by one third.
To the reduced stock; add the chocolate, marjoram, orange zest and thyme.
Return the ribs to the pot along with a tablespoon of butter. Simmer a few minutes longer to combine the flavors.
I served the succulent, rich, brothy ribs over mashed potatoes. I think they would be great served over some wide noodles also.
Here's the recipe I used. I hope you make them, they are wonderful.
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Estofado De Catalan
meats
2 3/4 pounds short ribs of beef (2 -1/2" wide)3 bones between bones to equal 3 pieces per
1 medium yellow onion; chunked
1/2 carrot; chunked
1/2 rib celery; chunked
1 clove garlic; mashed
1 cup red wine
1/4 cup tomato paste
1/2 sm can plum tomatoes; chunked
1 1/2 quarts beef stock
1/2 sprig thyme
1 1/2 tablespoons unsweetened chocolate
1 1/2 teaspoons fresh thyme
3/4 teaspoon fresh chopped marjoram
1 oranges; zested
1 tablespoon butter salt and pepper to taste
1 cup dry sherry
Preheat oven to 300F degrees.
Generously salt and pepper ribs. In heavy duty casserole, brown short ribs in a little olive oil. Remove. Add carrots, celery, onion and garlic to casserole. Saute until well caramelized. Add red wine and cook over high heat until reduced by half. Add tomato paste, tomatoes,and thyme. Mix to combine. Add ribs and stock to the pan.
Bring to a boil, cover, and place in 300 degree oven for approx. 3 hrs.,or until meat pulls easily away from the bone. Remove meat from jus, strain jus. Place jus back into casserole pan. Add 1 cup dry sherry and reduce by 1/3. To the reduced sauce add 1 1/2 TB unsweetened chocolate, 1/2 TB fresh thyme, 1/4 TB fresh chopped marjoram, zest of 1orange, 1 TB butter, salt and pepper to taste. Simmer with ribs for 2 minutes to marry the flavors. Serve with your favorite potatoes and gremolata if so desired.
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Suggested Wine: Cabernet Sauvignon
NOTES : Spanish-style short ribs with bitter chocolate, sherry andorange. This recipe comes from Heidi Krahling of Insalata's restaurantin San Anselmo, CA. It is the most popular dish served and is frequentlya special. Heidi's food is wonderful.
--Alan on rfc
Notes: Heidi Krahling of Insalata's in San Anselmo,Ca
Yield: 4 servings
Preparation Time: 0:00
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And that's that