Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato

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Blueberries in a beef-braise?
If I didn’t know better, I would probably have rejected that idea too.
But of course, I’ve cooked a similar dish before, so I am familiar with it. The reason blueberries are being used in a beef sauce is that when you need a good amount of sauce with great color and great flavor, but you have only a small amount of beef, you are in a hurry and you have no proper stock at hand and not enough root vegetables – if all that comes together, you need some kind of a solution to give debt of flavor and color to the dish.
Well, here is the solution to the problem – blueberries will do the trick 🙂
This sauce tastes different from your typical beef sauce, very rich – almost like game sauce, but the flavor is absolutely unique, lovely and delicious 🙂
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Bon Appétit ! Life is Good
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Preparation :
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: season 8-10 beef ribs (depending on size) with kosher salt, cracked black pepper and granulated garlic in 2 tblsp peanut oil, saute all sides until golden brown ( 1 layer at a time)

: remove the ribs, set aside

: in the remaining fat, saute 2 ea cut onion, 2 ea cut tomatoes, 5 ea med hot chilies and 5 ea cloves of garlic until the onions are caramelized

: add 2 quart of good quality merlot and 1 quart water, deglaze the pot

: add 2 cup blue berries, 1 cup sweet hungarian paprika, 7 ea star anis, 4 ea dry bay leaves, 5 ea cloves, 5 ea juniper berries, 2 tblsp sugar, 1 tblsp thyme, 1 tblsp oregano, 1/2 tblsp coriander, 1/2 tblsp cumin, 1/ 2 tsp ground black pepper and kosher salt to taste

: bring to a boil, turn down to a simmer and cook until the meat is very tender but does NOT fall off the bone (2-3 hours)

: 3 hours later……

: remove the meat, set aside covered, degrease and strain the sauce, check / adjust seasoning, serve with pasta, rice, or mashed potatoes , serves 4