Braised Beef (Short Ribs)
Friday, October 26, 2012 at 9:05AM
Margot in Braised Beef Short Ribs, beef

This braised beef recipe is typically done with beef short ribs.  After realizing how much fat and bones I was discarding, I starting using a flat cut beef brisket.  I make it a day or two ahead, trimming off the fat cap before cooking, store it in the refrigerator, then skim off more fat before you reheat it. 

This is a huge recipe.  You can cut it in half, but for the amount of work this is, and the mess it makes, I'd just as soon have another dinner party or Sunday out of it later on, since it also freezes very well.

6 lbs flat cut brisket, cut into 3 inch cubes
1 cup flour
1 tsp salt, 1 tsp pepper
2 Tbs olive oil
2 strips bacon, cut into ½ slices
4 large cloves garlic, minced or finely chopped
3 medium sweet onions, chopped
3 carrots, sliced
3 celery stalks, chopped
1 tsp salt, 1 tsp ground pepper
1 Tbs savory leaves
1 tsp sweet smoked paprika
2-3 stalks of rosemary
1 small bunch fresh thyme
2-3 bay leaves
Pinch fresh ground nutmeg
6 cups brown stock
6 cups full-bodied red wine
½ can tomato paste
2 Tbs unsalted butter and 2 Tbs flour, mixed with your fingers or a fork into a paste or roué.

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