Monday, October 17, 2011

Beef short ribs ala Bourginon

Fall is well underway now, and more and more I am cooking comfort foods and long slowly simmered dishes.  Up at Pender Harbour last weekend we found some wonderfully meaty short ribs at the Oak Tree Market, and the weather was rainy and miserable a great day for card games slow cooking, movies and red wine.

Feeds 8

6 rashers of bacon chopped
6 Beef short ribs
1 large onion chopped
2 cloves of garlic sliced
1 cup of red wine
2 cups of beef stock
fresh sage and thyme
2 tablespoon of butter
2 tablespoon of olive oil
box of pearl onions
2 cups of quarted button mushrooms

Cook the bacon in a large non stick frying pan until the fat has released and it is starting to crisp then brown the ribs in the bacon fat.

Place the beef and bacon in a casserole then brown the onion and garlic in the fat from the beef and bacon.

Pour the wine into the frying pan swish around and pour in to the casserole along with onions and garlic.  Then add the beef stock and fresh herbs.

Cover and place in a 300 oven for about 4 hours. go for a walk in the rain have a couple of games of quidler and before you know the beef will be falling off the bone and smelling glorious.

pour the juices into a fat separator or skim the fat off the top, then pour into a sauce pan and simmer with lid off until it has concentrated down and season with salt and pepper.  While the sauce is simmering toss the pearl onions and mushrooms in the olive oil and butter.

Until they are both browned and cooked through.

When the sauce from the beef is concentrated down enough pour back over the beef and add the onions and mushrooms.

Sprinkle with a little chopped parsley and serve with mashed potatoes and green vegetable and embrace the changing season.

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