I was sick this past week and up late watching the Cooking Channel. Alton Brown came on and I saw his stew recipe. I modified it a bit from what he had. My mom and dad made beef stew when I was young. I had been wanting it and decided, after seeing Good Eats, to combine the best of both worlds. It takes two days. Neither is intensive. It is totally worth it.
6 boneless short ribs
1/4 cup tomato paste
1/4 cup cider vingear
2 tbs Worcestershire sauce
1 tbs smoked paprika
1 tsp. pepper
1 cup sweet onion minced
2 sticks celery finely chopped
1 garlic clove minceed
4 cups diced red skin potatoes
1 small bag baby carrots
1 sprig rosemary
1 sprig thyme
3 bay leaves
1 tbs kosher salt
1 tbs pepper
Heat a cast iron skillet or grill pan over medium high heat. Sprinkle kosher sale on ribs.
Mix tomato, vinegar, Whorcestershire sauce, paprika, and pepper in a bowl.
Sear short rib on each side to develop a char (1 to 2 minutes per side) then place in bowl with mixture.
Toss to coat then wrap tightly in an aluminum foil package. Make sure the seam is on top and place on a rimmed baking pan.
Place in cold oven and set it to 250°F. Cook for 4.5 hours.
Remove from the oven and let it cool briefly.
Hold the foil package over a measure cup that holds at minimum 16 oz of fluid. Pierce the bag and drain the contents into the measuring cup.
Place the measuring cup in the fridge. Wrap more foil around the meat, let it cool, then place in the fridge overnight.
Later that night: place the liquid in the freezer to freeze the fat on top. Once the fat is well frozen, run a knife around the inside edge of the cup to loosen the fat, remove it, scrape the bottom clean, then wrap it tightly in saran wrap and put it back in the freezer. Move the rest of the liquid to the fridge.
Cut up the vegetables. Place the potatoes in water to prevent browning.
Heat aRemove the fat disk from the freezer. Cut it in half. Place half in a 5 quart dutch oven over medium heat on the stove. Save the other half for another use or discard.
Heat the saved liquid in the microwave to get warm.
Add the onion and celery. Cook until tender and browning, about 20 minutes.
Add garlic and brown slightly.
Pour in the liquid.
Add the potatoes, carrots, herbs, and seasoning.
Cook for 1 hour.
While cooking, remove the meat from the fridge. Cut into 1 inch chunks removing all the fat and connecting tissue.
Once the potatoes are soft, add the meat and heat until the meat is heated through. Add extra beef stock if needed for liquid.