Farm-Fresh Market
  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020
  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020

Belgian Short Ribs Carbonnade

11/11/2020

0 Comments

 
Picture
Serves: 4
1 large whole cinnamon stick
2 bay leaves
2 whole star anise
4 whole allspice berries
5 whole black peppercorns
3 tablespoon butter, divided
2 tablespoons canola oil
4 to 4½ lbs. beef short ribs (8)
1 to 1½ large onions, sliced (about 3 cups)
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
2 12-ounce bottles brown ale
1 12-ounce bottle cream stout
2 cups beef broth
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
16 packaged pitted prunes
⅓ cup brown sugar, packed
Salt and pepper to taste
Chopped fresh Italian parsley
4 cups cooked wide egg noodles

Cheesecloth, spice sock o bag

  1. Wrap cinnamon stick, bay leaves, star anise, allspice and peppercorns in piece of cheesecloth or a spice sock or bag. Tie to secure; set aside.
  2. ​ Melt 1 tablespoon butter with oil in heavy large pot or Dutch oven over medium-high heat until butter starts to brown.
  3. Sprinkle short ribs with salt and freshly ground black pepper. Working in batches if necessary, add short ribs to pot and cook until deep brown on all sides, turning occasionally, 7 to 8 minutes per batch. Transfer ribs to large bowl.
  4. ​Add onion to same pot and sauté over medium-high heat until transparent, about 5 minutes.
  5. Add spice packet and Worcestershire sauce; stir 1 minute.
  6. ​Add the ale, stout, broth, vinegar and brown sugar, stirring well and bring to a boil. Immediately lower to a simmer.
  7. In a small bowl, melt the remaining 2 tablespoons of butter. Whisk in the flour until you create a roux. Add 2 to 4 tablespoons of the hot simmering liquid ale/stout/broth. Continue to whisk until fully incorporated.
  8. ​Add the roux to the simmering pot and continue to whisk until all are one.
  9. Add the mustard and brown sugar and blend it into the mixture well. Then add the prunes.
  10. ​Bring all back to a simmer. Cover and let continue to cook over low heat for about 2½ hours with an occasional stir.
  11. When the ribs are so tender that they could fall away from the bones, remove the spice packet and discard. Remove the ribs from the stew to a holding bowl.
  12. ​Set a large sieve over a large bowl and strain the stew broth. Reserve the solids.
  13. Extract cooking liquids from the fat (see note). Return the liquids to the same pot and reduce, at a high simmer, to about 4 cups, approximately 15 minutes.
  14. ​Return the short ribs to the pot with the reserved solids.
  15. Adjust the seasonings to taste and reheat for about 10 minutes.
  16. ​Place the warm wide ribbon noodles in a large serving bowl. Add the short ribs, sprinkle with parsley and serve.
​NOTE: There are a multitude of fat separators on the market. The first I found to be simple, easy and effective to use is the Swing-Away. I see now that there are others that operate on the same principle.
0 Comments



Leave a Reply.

    Archives

    June 2025
    May 2025
    April 2025
    March 2025
    February 2025
    January 2025
    December 2024
    November 2024
    October 2024
    September 2024
    August 2024
    July 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    December 2023
    November 2023
    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    December 2015
    October 2015
    September 2015
    August 2015

Home

Weekly Update

Vendors

Directions

Contact Us

Copyright © 2017
  • Home
  • Updates
    • Recipes
    • Through the Kitchen Window
    • A Practical Cat's Book of Household Clues
  • Inside the Market
    • Schedule and Directions
    • Vendors
    • Featured Guests
  • More Info
    • Join the Market
    • About Us
    • Contact Us
    • Jobs
    • Winter Harvest 2020