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squeeeb · 06-24-2009, 07:13 AM

did you get a le crueset? (i wish you could hear the tone and intonation when i ask that)

braising is GREAT for tough cuts of meat (it breaks down collogen and makes the meat all tender and juicy) and root vegetables.

here is a tasty recipe for beer braised short ribs

you need:

* 3 pounds beef short ribs, about 10 ribs
* Salt and freshly ground pepper
* 3 tablespoons vegetable oil
* 10 to 12 garlic cloves smashed
* 1-inch piece ginger, peeled and sliced into 1/4-inch slices
* 12 ounces good ale. Bass is good, Fat Tire is good. dont waste time with budwiser or other watery beers.
* 3 tablespoons rice wine vinegar
* 1 cup hoisin sauce

salt and pepper the ribs. heat the oil in your new pot cast iron enameled pot. brown the ribs on all sides, in batches if necessary. remove the ribs and pour off all but a couple tablespoons of the rendered fat.

lower the heat to medium and saute the garlic and ginger for about 3 minutes. put ribs back in pot. add the beer and the vinegar. stir it up, cover, and simmer for 2 1/2 hours.

preheat the oven to 300 degrees F.

pour the hoisin sauce over the ribs, stir it around, move the pot to the oven, and cook, uncovered, for 30 minutes.

serve this with mashed turnips (just like making mashed potatos, only use turnips) and snow peas (sautee snow peas in vegetable oil and sesame oil for about 3 minutes, till they are bright green. throw on salt and pepper and sesame seeds. )

06-24-2009, 07:13 AM	#3 (permalink)
squeeeb part of the problem Location: hic et ubique	did you get a le crueset? (i wish you could hear the tone and intonation when i ask that) braising is GREAT for tough cuts of meat (it breaks down collogen and makes the meat all tender and juicy) and root vegetables. here is a tasty recipe for beer braised short ribs you need: * 3 pounds beef short ribs, about 10 ribs * Salt and freshly ground pepper * 3 tablespoons vegetable oil * 10 to 12 garlic cloves smashed * 1-inch piece ginger, peeled and sliced into 1/4-inch slices * 12 ounces good ale. Bass is good, Fat Tire is good. dont waste time with budwiser or other watery beers. * 3 tablespoons rice wine vinegar * 1 cup hoisin sauce salt and pepper the ribs. heat the oil in your new pot cast iron enameled pot. brown the ribs on all sides, in batches if necessary. remove the ribs and pour off all but a couple tablespoons of the rendered fat. lower the heat to medium and saute the garlic and ginger for about 3 minutes. put ribs back in pot. add the beer and the vinegar. stir it up, cover, and simmer for 2 1/2 hours. preheat the oven to 300 degrees F. pour the hoisin sauce over the ribs, stir it around, move the pot to the oven, and cook, uncovered, for 30 minutes. serve this with mashed turnips (just like making mashed potatos, only use turnips) and snow peas (sautee snow peas in vegetable oil and sesame oil for about 3 minutes, till they are bright green. throw on salt and pepper and sesame seeds. ) __________________ onward to mayhem!