I had some money left over so on Wednesday morning I made my way over to H-Mart again to pick up some supplies. My intention was to make a beef stock and use it to braise something. I looked around for a few minutes then came up to the decision of doing short ribs.
(Here’s the H-Mart receipt)
I made the beef stock on Wednesday and while you’re expecting a recipe now for it let me just me just say that I have a surprise for you and it’s going to be huge. Until you see what I’m talking about here is a recipe for beef stock (click)
I like inexpensive cuts of meat. When you know what to do with them they can develop flavors that an expensive piece of Wagyu won’t. So let’s braise (such high praise for the braise!
First you will want to tie the meat so that it stays attached to the bone as you cook it. This will help with structure when you go to plate it up. I’m sure you could not tie it but I’m a little dramatic so tie them up!
As you can see, I used a butcher’s knot to tie this up, it’s easy to do and quick when you’re doing more than one.
Ok, so here is where things start to become awesome. Take a rather large cast-iron pan and sear each side of the meat……on high heat, don’t be afraid….add a little bit of clarified butter to help the searing process.
While the meat is searing, you will want to prep some onions, celery, carrots, roma tomato (quartered) and those mushroom stems that came from the tomato duxelle from the previous day. I’m going to use a hint of those mushrooms now then finish the sauce with mushrooms because there is nothing better than beef and mushrooms!
Throw the onions and carrots in to lightly caramelize them. Then throw in the celery, tomato, some thyme, parsley, salt, pepper, and finally the beef stock then take the whole pan and place it in the oven for over 3 hours at 250F. You will want to make sure the liquid is just covering the meat at all times so you will have to pour more beef stock in as the meat cooks.
Huh, this is going to be a while. I think I’ll make a salad. Hmmm, not much left or exciting to work with. Wait, I can make some croutons out of that oatnut bread and use some of the romaine to do a………….
Croutons tossed in melted butter, salt, pepper, and thyme then placed in the oven at 250F for 25 minutes.
Tomatoes (diced nice!), with the croutons, hearts of romaine, white wine vinaigrette (70% canola 30% white wine vinegar then salt and pepper).
Alright, the meat is ready. Strain the sauce from the meat then place the strained sauce in a small sauce pot then reduce by half…make sure you skim the fat from the sauce, there will be a lot of it. When the sauce it about 50% reduced then toss in some sliced mushrooms and let it simmer for 10-15 minutes. You’re ready to plate up now (see picture above)
Now it’s time for a little message from the United Way of King County.
- Invite friends to a “virtual lunch.” Estimate the cost, and donate that amount to your favorite hunger-relief organization.
- Energize your book group around a book that focuses on the issues of hunger.
- Plan a food drive with your school, neighborhood, place of worship or after-school group.
- Donate the free items from “buy one, get one free” grocery store campaigns.
- Grow a vegetable garden with your family and donate extra vegetables to a local soup kitchen.
Taking the Hunger Challenge?
- Did you stay within your budget all week?
- Will this change how you shop for food or plan meals in the future? Share your thoughts on our blog.
- Share your ideas on creative ways to get involved and read what others are saying on our blog.
Did you know?
Nearly one in five Americans said they lacked the money to buy the food they needed at some point in the last year, according to a survey co-sponsored by the Gallup organization and released Tuesday by an anti-hunger group.
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