Text 12869, 103 rader
Skriven 2008-08-28 19:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: thyme for pork 820
==============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Wormwood

 ML> I was wondering more specifically is whether any
 ML> prescription drugs were based on the oils.

I don't know; I'm not aware of any.

 ML> some of us actually prefer pork stock to veal stock.

I'd be hard pressed to pick between beef, pork or chicken if I had
to choose just one. Cool as lobster is, it's not as versatile as the
first three.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Short Ribs by Riad Nasr
 Categories: Beef, Ribs, Wine, Onion
      Yield: 1 Servings
 
      3 tb Vegetable oil*
      6 lb Short ribs
           Coarse salt and freshly
           -ground pepper
      2    Carrots; chopped
      2    Stalks celery; chopped
      2 md Onions; chopped
      6    Shallots; peeled and
           -quartered
      1 tb Tomato paste
      3 tb Flour
    1/2 c  Ruby port wine
      4 c  Cabernet Sauvignon; or other
           -full-bodied, red wine
      1    Head garlic; halved
           -crosswise
      1    Bouquet garni**
      4 c  Veal stock
 
  * Riad used a combination of oil and clarified butter on the show...
  
  ** 2 sprigs rosemary, 10 sprigs parsley, 8 sprigs thyme, and 2 bay
  leaves
  
  Heat oven to 375 degrees. Tie each short rib with kitchen string,
  and season with salt and pepper. Heat oil in a large Dutch oven
  over medium-high heat, and brown short ribs on each side. Remove
  short ribs, and cook carrots, celery, onions, and shallots until
  onions and shallots turn golden brown, 5 to 10 minutes. Add tomato
  paste and flour, and cook 2 to 3 minutes.
  
  Return short ribs to the pot, and deglaze with port and red wine.
  Cook until wine is reduced by two-thirds. To make the bouquet
  garni, bunch rosemary, parsley thyme, and bay leaves together and
  tie the bundle with kitchen string. Add garlic, bouquet garni, and
  stock. Bring to a boil, cover, and transfer to oven for 3 hours,
  until meat is fork-tender.
  
  Transfer short ribs to large platter. Strain sauce through a fine
  sieve or cheesecloth into a medium-size saucepan. Reduce sauce
  over medium heat until it thickens to a gravylike consistency.
  Adjust seasoning, spoon sauce over short ribs, and serve.
  
  NOTES: Balthazar is one of New York City's most popular new
  restaurants. Chefs Riad Nasr and Lee Hanson do a  bistro menu,
  which includes classics like choucroute garnie, cassoulet,
  rillettes, steak au poivre, and cote de boeuf for two. And on
  Saturday night, the featured plat du jour is short ribs served
  with mashed potatoes and glazed carrots.
  
  Once considered a mere peasant dish, beef short ribs are gaining
  popularity in restaurants because of their rich, succulent flavor.
  Short ribs--the meaty ends of the beef rib from the rib, chuck,
  and brisket portion--are sold in slabs of varying lengths and
  widths, depending on the butcher. Unlike back ribs, which have
  more bone than meat, short ribs offer a good amount of meat and a
  lot of fat-- the fat intensifies the meat's flavor during cooking.
  First brown them to render the excess fat before braising.
  Browning also builds the strong foundation for the overall dish:
  Juices and pan scrapings are used to enrich cooking liquid. Then
  braise the short ribs by slow-cooking them to yield tender and
  flavorful meat.
  
  Recipe by: Balthazar's chef Riad Nasr
  
  Posted to recipelu-digest by Valerie Whittle
 
MMMMM





Cheers

YK Jim


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