Thursday, January 7, 2010

Braised Beef Short Ribs with Tomatoes and Red Wine and Challah

Well we are one week into the new year and it's been a great week. I am still absolutally loving my new schedual. Getting home between 6:45 and 7:15, depending on the traffic is so much better than 8:30/9. And last Saturday after work Jordi Williams came up to visit and celebrate her recent engagement. Where we noshed on Sweet Potato Fries and Cheese Fries. I also tried a white Sangria, White wine, brandy, peach schnapps, peach nectar and fresh cut fruit. Sunday we looked at a house in Manassas and went to Dogfish for lunch. It was very yummy. This week the house hunt had continued. Made all the harder by my budget and wanting to get a puppy. This week we have two recipies. The first is based of a recipie from Wolgang Puck and can be found here. The second come to us courtesy of the cookbook Barrett, Marcy, and Trent gave me for Christmas; The Joy of Cooking!

Braised Beef Short Ribs with Tomatoes and Red Wine
~ Inspired by Wolfgang Puck, created by Me

4 to 5 pounds bone-in beef short ribs
Ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup diced celery
1/2 cup diced yellow onion
1/2 cup diced carrot
4 garlic cloves
3 cups dry red wine
1 tomatoe cut into 4
3 bay leaves
1/2 teaspoon whole black peppercorns
1 can beef broth
Splash chicken broth

1. Season the short ribs with salt and pepper to taste. In a large saucepan heat the olive oil over medium high heat. Add short ribs and sear until browned, place on plate to the side.
2. Add the celery, onion, carrot, and garlic and saute for 5 minutes.
3. Add wine and bring to a boil.
4. Place short ribs in bottom of slow cooker. Add tomatoes, bay leaves, thyme, parsley and pepper corns. Add beef and chicken broth.
5. Cook on high for 5 hours.

6. Remove short ribs and place on serving dish. Skim Fat off liquid. Use salt and peper to taste. Spoon sauce and tomato over ribs. Serve.

~Joy of Cooking

1/2 cup warm water
1 package active dry yeast
3 cups bread flour
3 large eggs
2 large yolks
3 TBS vegetable oil
3 TBS sugar
1 1/4 tsp salt

1. Combine in a large bowl or the bowl of a heavy-duty mixer and let stand until the yeast is disolved, about 5 min, 1/2 cup warm water, yeast, 1/2 cup flour, 2 eggs lightly beaten, 2 yolks beaten, vegitable oil, sugar, salt. Mix by hand or on low speed until thoroughly blended.
2. Gradually stir in 2 1/2 cups bread flour.

3. Knead for about 8 min by hand until dough is smooth and elastice and no longer sticks to your hands or the bowl.Transfer the dough to an oiled bowl and turn it once to cover with oil. Cover with plastic wrap and let rise in a warm place until it doubles in size.

4. Punch down the dough, knead briefly, and return to the bowl. Refridgerate, covered, until it has nearly doubled in volumn.
5. Divide the dough into 3 pieces. On and unfloured work surface, roll into balls. Let rest covered with plastic wrap for 10 minutes. Grease a baking sheet and sprinkle with cornmeal. Roll each ball into a 13/14 inch long rope. Dust the 3 ropes with flour.
6. Place the ropes side by side, pinch the top ends together. Braid the entire length until you reach the ends. Tuck both ends underneath and set it on baking sheet. Whisk togehter 1 egg and a pinch of salt and brush over top of the loaf.
7. Loosely cover the braid with lightly oiled plastic wrap and let rise in a warm place about 45 minutes.
8. Preheat the oven to 375.
9. Brush the loaf again with egg wash. Bake until crust is golden brown. about 30-35 minutes. Cool on rack.
This was a really fantastic dinner. The beef was so tender. And I loved dipping the challah into the sauce. This is something that I would definately make again.

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