Braised Beef (Short Ribs)

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.

• Sprinkle the flour with the first round of salt and pepper and mix thoroughly.  Dredge the meat in the seasoned flour, shake off the excess, and brown on at least two sides in the olive oil.  If you did not remove the fat cap, brown on the fatty side until very crisp.  Remove the pieces and set aside.
• Once all of the meat is browned, and removed from the pan, add the bacon and render completely.  Add the onions and sauté until they start to color. 
• Add the celery and sauté until is starts to turn translucent.  Add the carrots, and sauté another 5 minutes.
• Sprinkle the vegetables with the second round of salt and pepper, then add all of the dried spices and allow them to sauté into the vegetables for a minute or two. 
• Add all of the liquids (stock, wine, tomato  paste) to the pan.  
• Tie the rosemary, thyme and bay leaves into a bundle with cotton twine, or wrap in cheese clothe tied with cotton twine.  Add the herbs to the pan.
• Add the meat back into the pan and simmer for 2-1/2 to three hours, until the meat it fork tender and pulls apart easily.
• Remove the meat from the sauce.  When the meat is cook enough to handle, I trim off the excess fat, bones if using short ribs, and partially shred the meat, and refrigerate it separately from the sauce.  Then store the sauce separately overnight in the refrigerator.  
• Skim the fat off of the sauce, return it to a Dutch oven, and let it boil/reduce by nearly half.  Then adjust the seasonings (it will likely need a good amount of salt and pepper, but don’t re-season until the sauce is reduced or you will get a very salty effect), and add the roué to thicken.  Once the sauce is thickened, add the meat back in, and simmer until it is heated through.
• Serve with a thick hearty bread and butter, buttered noodles, or mashed potatoes.  Sprinkle with some fresh parsley.