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Smoked Painted Hills Ranch Beef Shortribs

Recipe Date:
November 7, 2013
Serving Size:
5
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
Directions


Smoked Beef Shortribs
1-1/4 cup salt
1 cup brown sugar
1 gallon cold water
1 bunch cilantro
1 head garlic, split
8 ancho chiles, toasted, destemmed and deseeded
12 oz. dark beer
2 boneless beef shoulder clod shortribs, about 4 pounds each
Salt and Pepper
Vegetable Oil
1 gallon veal or chicken stock

Method:
Bring the first 7 ingredients to a boil and remove from the heat; allow to cool completely, then pour into a deep container. Place meat into brine and allow to sit, refrigerated, for 12 hours. The next day, remove the meat, pat dry, and lightly season with salt and pepper. Discard the brine.

Preheat oven to 325°F. Heat a film of vegetable oil in a large saucepot and sear the meat till nicely browned on both sides. Pour out the oil; pour in the stock, place the shortribs in so they are submerged. Bring to a simmer and place in the oven, cooking for 3-1/2 hours or until very tender. Remove from the oven and let the shortribscool in the liquid. Remove them, cut into desired portions, and place back in the liquid to reheat. Once the meat is completely reheated, lift it out of the liquid and season with salt and pepper before adding it to the plate. Reserve the braising liquid to use in the spaetzle sauce.

Mustard Seed Spaetzle
2 cups all-purpose flour
1 T salt
1 t. brown or yellow mustard seeds, toasted in a dry sauté pan
10 grinds black pepper
1/2 t. chopped fresh rosemary
pinch of nutmeg
4 eggs
1/2 cup water
1/2 cup milk
Vegetable oil
1 oz. dry white wine
Grain mustard
Veal stock or brown chicken stock (or braising liquid from shortribs)
Unsalted butter

Method:
Combine the dry ingredients, then mix the wet into them. Whisk vigorously to develop some strength in the batter. Bring a half-full large pot of lightly salted water to a boil. Using a spatula or bowl scraper, press the batter through the holes of a colander and let it drip into the water. Scoop the cooked dumplings out with a spider or slotted spoon into ice water, then onto paper towels to dry. To serve, heat a film of oil in a hot skillet. Saute the spaetzle (use a half cup per person) until puffed and golden brown. Deglaze the pan with an ounce of white wine, then three to four ounces of stock per person with a teaspoon of mustard. Boil in a knob of butter to your taste, season with salt and pepper. The sauce should be rich and brothy.

Braised Red Cabbage
Makes two quarts
3 heads larg
e red cabbage, cored and thinly sliced on a slicer or mandolin
3 cups red wine
2 small or 1 large red onion, thinly sliced
3 cups veal stock
1-1/2 cups maple syrup
1-1/2 cups cider vinegar
2 small Fuji apples, peeled and grated
1 large russet potato, peeled and grated
kosher salt

Method:
Marinate the cabbage in the wine for at least two and up to 24 hours. Preheat oven to 325°F. Put the cabbage and wine in a large dutch oven over medium-low heat with the onion, syrup, stock and vinegar. Bring to a simmer, cover with a piece of parchment paper cut to the same size as the inside of the pot and cook in the oven for 1-1/2 to 2 hours, stirring occasionally, until very tender and sticky. Remove, stir in apple and potato, replace parchment paper and return to ovenand cook for another 30 minutes or so until cabbage is creamy. Season with salt and spread on a sheet pan to cool.


 

 
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