braising

Short Rib Sandwich

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Often  when we use leftovers, if we just add a bit of imagination and love, the resulting dish can be at least as enjoyable as the original and sometimes even better. This was surely the case here. The original Beef Short Rib’s Braised In Merlot were a wonderful dish, but the leftovers were just as tasty and satisfying, with some added spices and flavors, served on a toasted kaiser roll with salad in dijon vinaigrette, they took on a whole new personality. Good Stuff 🙂

Bon Appetit !   Life is Good !
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top kaiser roll with short rib mixture

top kaiser roll with short rib mixture

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Beef Short Rib’s Braised In Merlot

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The  other day my friend Leo invited me for short rib’s Argentinian Style ( Tira De Asado), grilled slowly over wood coal, seasoned with just some kosher salt and served with a hearty bread and chimichurri.
While I love to eat the rib’s prepared this way, I like them even more done the classical German and French way: Braised with vegetables in red wine.
As usual, please cook them until very tender but NOT falling off the bone. In my humble opinion, anything falling off the bone is overcooked and it’s texture ruined.
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Bon Appetit !   Life is Good !
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Beef Short Rib's Braised In Merlot

Beef Short Rib’s Braised In Merlot

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Beef Short Rib's Braised In Merlot With Garlicky Mashed Potatoes

Beef Short Rib’s Braised In Merlot With Garlicky Mashed Potatoes

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(You don’t have to watch it, just click once)   Thank you 🙂

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Braised Oxtail & Potato Dumplings “Geschmorter Ochsenschwanz & Kartoffelknödel”

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Geschmorter  Ochsenschwanz & Kartoffelknödel  /  Braised Ox Tail & Potato Dumplings
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I remember with nostalgia when you could get oxtail from your butcher for a buck and a half a pound. Those were the day’s. Obviously long gone, but not forgotten. Nowadays it’s gonna cost an average of $ 5.00 a pound. Considering a nice portion to be about 2.5 pounds, you might only want to prepare this for a dinner party with the best of friends 🙂
Anyway, since I only cook for Bella and myself nowadays, cost was not a concern. Time however is of the essence. You want to cook your oxtails REAL slow, so they get very tender without falling apart. This batch took about 3.5 hours to cook. Was it worth the trouble ? You bet your foot it was. Especially when you also prepare these great potato dumplings to soak up every last bit of the knock-out sauce you get by simmering the meat and vegetables for all that time.
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Guten Appetit !   Das Leben ist Schön !
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Geschmorter Ochsenschwanz & Kartoffelknoedel

Geschmorter Ochsenschwanz & Kartoffelknoedel

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Ingredients :

Oxtail,   cut into single links
Bell peppers,   medium diced
Onions,   medium diced
Tomatoes,   canned, diced
Garlic,    paste
Peanut oil,
Kosher salt,
Cayenne pepper,
Hungarian paprika,
Veal stock,   or substitute
Red wine,
Dark beer,

Method :

Saute oxtails in hot oil until nicely browned on all sides. Remove from pot, set aside. Saute onions and peppers until caramelized. Now it is time to saute the paprika for a minute. Then add salt and pepper.Make sure you dont over season at this point. Remember, the stock will reduce a great deal when simmering for  long period of time. Add wine and beer to deglaze the pan. Return ox tail to pot, cover with veal juice  (substitute with chicken stock, vegetable stock or even water if nothing else is available. Simmer until oxtail is tender. Remove oxtail with a slotted spoon into a clean pot. Adjust seasoning of sauce if necessary. Strain sauce through a fine mesh sieve over oxtail. Make sure you press all the vegetables through the sieve. This will thicken your sauce and give it more body and flavor.
Serve with your favorite pasta or dumplings.

Potato Dumpling Recipe

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” Osso Buco “

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Poor people who go through life saying :  Food?  Yeah , whatever.  😦

Tonight’s dinner , another few ounces sticking to my rib’s.
” Osso Buco ” , this one made with beef shanks instead of veal shanks.

 Bon Appetit ! Life is Good !
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