This recipe has transformed the way I'll make beef stew from now on.
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Good Eats 2: The Middle Years |
Good Eats Beef Stew
340g English-cut short ribs
3/4 tsp kosher salt
A: (mix together)
1 tbsp tomato paste
1 tbsp apple cider vinegar
3/4 tsp paprika
3/8 tsp Worcestershire sauce
3/8 tsp dried herbs
(combination of dried thyme, dried oregano and dried rosemary)
- Season the meat with salt and sear over medium high heat on all sides.
- Coat with mixture A.
- Wrap the meat within a sheet of aluminium foil and seal tightly.
- Place onto a baking pan and leave in the oven for 4 hours at 120 C.
- Drain the liquid from the aluminium pack.
- Cool in the refrigerator until fat solidifies (freeze to speed up the process).
- Allow the ribs to sit at room temperature. while liquid is cooling.
3/4 tsp solidified fat
1/4 tsp salt
1/2 medium yellow onion, thinly sliced
115g red potatoes, unpeeled and diced small
Freshly ground black pepper
3/4 tsp chopped fresh parsley leaves
- Melt the fat and cook the onion with the salt for 2-3 mins over medium heat.
- Add the potatoes and season with pepper.
- Pour in the reserved liquid.
- Cover and cook for 30 mins over low heat or until potatoes are tender.
- Separate meat from the bone and remove any connective tissue.
- Arrange the meat over the potatoes.
- Cover and cook for 10 mins more.
- Garnish with parsley.
Good Eats 2: The Middle Years(Recipe from here)
