As the sort of food shopper who cannot afford to buy US beef on a regular basis, Filipinos had quite forgotten that imported Bone in Beef went away. A lot of people in our family got sad when US beef became unavailable. We had to find other ways. And when the ban on US beef is being lifted in different parts of the world. Many of us cheered!
And they are back, what's not to like about US Beef anyway, especially one that still has the bone on? It is buttery, tender, flavorful, all that beef ought to be.
The menu I will share with you was simple and a perfect accompaniment to beef and lots of vegetables. The winner in everybody's buds was the braised US Angus Short Ribs with Red Wine and Orange. You may try cooking this and you will know that those bones from the short ribs are worth their weight in golden palates. And then, taste it you shall....
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| Beef Stew (Photo credit: avlxyz) |
as needed corn oil
1 kg US Short Ribs, cut to 2-3 inch long pieces
as needed salt and pepper
as needed flour
You will need:
2 pc onions, large dice
2 pc carrots, large dice
2 stalks celery, large dice
2 tbsp tomato paste
6 cloves garlic, lightly smashed
as needed salt and pepper
6 sprigs fresh thyme, bruised
2 pc bay leaf
1 bottle red wine, 750 ml
2 liters chicken stock or water
Here's how:
1.) Heat oil in a large cast iron pan or heavy saucepan. Season short ribs with salt and pepper and lightly dredge in flour. Brown on all sides and set aside.
2.) In the same pan, saute onions, carrots, celery, garlic. Lower heat and cook until sweet and caramelized. Add tomato paste and cook for an additional 3 minutes. Season with salt, pepper, thyme, bay leaves. Add red wine and chicken stock. Bring to a boil then simmer.
3.) Return beef to the mixture, simmer beef covered for 2-3 hours until tender. Remove from heat and let cool.
4.) Once cool, carefully remove the beef from the sauce and set aside. Strain sauce, remove all fat, return sauce to pan, add beef and reheat gently. Adjust seasoning. Serve.
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