Dinner Tonight: Braised Short Ribs

On Sun 03 Apr 2005 07:47:15p, aem wrote in rec.food.cooking:

Quoted message said:

Standard fare: brown the meat, saute onions, celery, carrots, garlic,
braise in beef broth and red wine with hoisin sauce added for "secret
ingredient" touch. I nearly used a bottle of beer instead of the red
wine, and then I thought, no, why go half way? I am now resolved to
get some Guinness stout for the next beef braise, whether it be short
ribs, oxtails, or shanks. Anyone got a recipe using stout? -aem

Lots of recipes for beef and stout on the web, particularly stews. I'm sure
you easily use other cuts of beef.

How did you cook the short ribs?

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

On Sun 03 Apr 2005 07:47:15p, aem wrote in rec.food.cooking:

Quoted message said:

Standard fare: brown the meat, saute onions, celery, carrots,
garlic, braise in beef broth and red wine with hoisin sauce added
for "secret ingredient" touch. I nearly used a bottle of beer
instead of the red wine, and then I thought, no, why go half way? I
am now resolved to
get some Guinness stout for the next beef braise, whether it be short
ribs, oxtails, or shanks. Anyone got a recipe using stout? -aem

Lots of recipes for beef and stout on the web, particularly stews.
I'm sure you easily use other cuts of beef.

How did you cook the short ribs?

Wake up, Wayne! "brown the meat, saute onions, celery, carrots, garlic,
braise in beef broth..."

Jill

On Sun 03 Apr 2005 07:57:48p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Sun 03 Apr 2005 07:47:15p, aem wrote in rec.food.cooking:

Quoted message said:

Standard fare: brown the meat, saute onions, celery, carrots,
garlic, braise in beef broth and red wine with hoisin sauce added
for "secret ingredient" touch. I nearly used a bottle of beer
instead of the red wine, and then I thought, no, why go half way? I
am now resolved to
get some Guinness stout for the next beef braise, whether it be short
ribs, oxtails, or shanks. Anyone got a recipe using stout? -aem

Lots of recipes for beef and stout on the web, particularly stews.
I'm sure you easily use other cuts of beef.

How did you cook the short ribs?

Wake up, Wayne! "brown the meat, saute onions, celery, carrots, garlic,
braise in beef broth..."

Jill

Okay, I should have been MORE specific. Braised in what? Skillet, dutch
oven, cooking bag, crockpot, etc. Lightweight, heavyweight material, etc.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

jmcquown wrote in rec.food.cooking:

Quoted message said:

Wake up, Wayne! "brown the meat, saute onions, celery, carrots,

garlic,

Quoted message said:

Quoted message said:

braise in beef broth..."

Jill

Okay, I should have been MORE specific. Braised in what? Skillet,

dutch

Quoted message said:

oven, cooking bag, crockpot, etc. Lightweight, heavyweight material,

etc.

Quoted message said:

Wayne Boatwright

Um, Wayne... I think Jill is more interested in your ingredients than
your equipment.

Sheldon

Wayne Boatwright said:

jmcquown wrote in rec.food.cooking:

Quoted message said:

Wake up, Wayne! "brown the meat, saute onions, celery, carrots,

garlic,

Quoted message said:

Quoted message said:

braise in beef broth..."

Jill

Okay, I should have been MORE specific. Braised in what? Skillet,

dutch

Quoted message said:

oven, cooking bag, crockpot, etc. Lightweight, heavyweight material,

etc.

Quoted message said:

Wayne Boatwright

Um, Wayne... I think Jill is more interested in your ingredients than
your equipment.

Sheldon

Wayne Boatwright said:

How did you cook the short ribs?
....
Okay, I should have been MORE specific. Braised in what? Skillet,
dutch oven, cooking bag, crockpot, etc. Lightweight, heavyweight
material, etc.

Just as standard as the recipe: I use a classic Dutch oven for braises
and stews. Able to go from stovetop to oven if called for (I usually
don't). Enameled cast iron -- don't want reactive metal with wine or
other acids. Heavy -- helps regulate steady low temp. Not non-stick
-- you want the sticky bits for deglazing. Having a smaller one and a
larger one is an indulgence, but I was in a mood to be generous to
myself.

I tried the traditional Chinese sand pots for red-cooked Chinese
casseroles, but couldn't get over being afraid of cracking them. Now I
use the smaller Dutch oven and sometimes use a sand pot for serving.
-aem

On Mon 04 Apr 2005 11:07:52a, aem wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

How did you cook the short ribs?
....
Okay, I should have been MORE specific. Braised in what? Skillet,
dutch oven, cooking bag, crockpot, etc. Lightweight, heavyweight
material, etc.

Just as standard as the recipe: I use a classic Dutch oven for braises
and stews. Able to go from stovetop to oven if called for (I usually
don't). Enameled cast iron -- don't want reactive metal with wine or
other acids. Heavy -- helps regulate steady low temp. Not non-stick
-- you want the sticky bits for deglazing. Having a smaller one and a
larger one is an indulgence, but I was in a mood to be generous to
myself.

I tried the traditional Chinese sand pots for red-cooked Chinese
casseroles, but couldn't get over being afraid of cracking them. Now I
use the smaller Dutch oven and sometimes use a sand pot for serving.
-aem

Thank you. I have several sizes of Le Creuset ovens. Depending on
quantity, one should work quite well.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Standard fare: brown the meat, saute onions, celery, carrots, garlic,
braise in beef broth and red wine with hoisin sauce added for "secret
ingredient" touch. I nearly used a bottle of beer instead of the red
wine, and then I thought, no, why go half way? I am now resolved to
get some Guinness stout for the next beef braise, whether it be short
ribs, oxtails, or shanks. Anyone got a recipe using stout? -aem

Wonnerful, Wonnerful! I love braised short ribs cooked in Guinness! It is
good if you add some sausages as well -- just to help plump out the meal a
bit. <s> I like to serve it with red cabbage slaw and crusty rolls for
sopping.

Charlie

Charles Gifford said:

"aem" <[email hidden]> wrote in message
news:[email hidden]...
[snip] I am now resolved to

Quoted message said:

get some Guinness stout for the next beef braise, whether it be
short ribs, oxtails, or shanks. Anyone got a recipe using stout?

Wonnerful, Wonnerful! I love braised short ribs cooked in Guinness!
It is good if you add some sausages as well -- just to help plump out
the meal a bit. <s> I like to serve it with red cabbage slaw and
crusty rolls for sopping.

So, do I just substitute the stout for the wine? Same quantity? Or
use more stout, less broth? I'm already figuring to delete the hoisin
sauce so as not to conflict with the stout. Any particular kind of
sausages? For that matter, is there a stout other than Guinness worth
considering? -aem

Charles Gifford said:

[snip recipe advice, all of which will be followed]
[snip discussion of stouts, make note to get Guinness Export Extra]

Guinness Export Extra is the only bottled stout I've had. Many years
ago when we used to drink 'black and whites' in a Boston tavern the
Guinness was draft. Thanks, Charlie. -aem

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Charles Gifford said:

[snip recipe advice, all of which will be followed]
[snip discussion of stouts, make note to get Guinness Export Extra]

Guinness Export Extra is the only bottled stout I've had. Many years
ago when we used to drink 'black and whites' in a Boston tavern the
Guinness was draft. Thanks, Charlie. -aem

I appreciate your use of the term"black and whites". This is also called
half and half. I won't go into details as they are apt to cause trouble, but
if you wish to be nice to Irish folks, never use the term "black and tan".
It is very offensive to the Irish.

Charlie

Charles Gifford said:

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Charles Gifford said:

[snip recipe advice, all of which will be followed]
[snip discussion of stouts, make note to get Guinness Export Extra]

Guinness Export Extra is the only bottled stout I've had. Many years
ago when we used to drink 'black and whites' in a Boston tavern the
Guinness was draft. Thanks, Charlie. -aem

I appreciate your use of the term"black and whites". This is also
called half and half. I won't go into details as they are apt to
cause trouble, but if you wish to be nice to Irish folks, never use
the term "black and tan". It is very offensive to the Irish.

Charlie

Tell that to the folks at the Irish pub across the street from Surdyk's in
Minneapolis. It's what they list on their menu.

Jill