Thursday, November 10, 2011

Too many rants, not enough recipes

Bistro 7 ¼ Braised Beef Shortribs

2 lbs English cut beef short ribs (from the shoulder)

2 tbsp canola oil

1 large onion, diced

1 dark beer (I use fort garry dark)

1 tbsp chili powder

2 cups beef or chicken stock (you can use canned)

2 cloves

S+p to taste

  1. season short ribs with chili powder
  2. brown on all sides in canola oil
  3. add onions, cloves, beer and stock.
  4. cover and roast for 6 hours at 225F (or put in slow cooker)
  5. cool in the liquid.
  6. Skim fat, reheat in liquid. Reduce liquid until it is saucy. Check seasoning.

Serve with mashed potatoes and vegetables

White Bean and Chorizo Soup

1 chorizo or other spicy sausage

1 small onion, diced

1 stalk celery, sliced

1 clove garlic minced

2 l chicken stock

2 cups cooked white beans (or one can)

1 potato, diced

2 cups chopped kale, or spinach or any other dark leafy green

1. 1) slice the sausage, sautee

2. 2) add the onion , celery and garlic

3. 3) add stock, potato and beans, bring to a low boil. Simmer until potatoes are cooked

4. 4) add greens and simmer until cooked. (kale will take a few minutes)