Pot Au Feu Of Beef Short Ribs With Horseradish Sauce Recipes

POT-AU-FEU

Steps:

• Pierce each whole onion with a clove. Place onions, 2 leeks, 2 carrots, 3 celery ribs, and garlic in a large pot. Set roast on top of the vegetables. Wrap parsley, thyme, and bay leaves in a moistened piece of cheesecloth and tie into a bundle. Add the cheesecloth bundle, salt, and peppercorns to the pot.
• Pour beef stock over the roast and vegetables. Bring to a boil. Reduce heat to low. Cover partially and simmer, skimming occasionally, until roast is very tender, about 2 1/2 hours.
• Transfer roast to a large bowl and cover. Strain broth, discarding solids, and return it to the pot. Boil over high heat until reduced to 8 cups, about 45 minutes. Skim off the fat.
• Stir remaining 2 leeks, 2 carrots, and 3 ribs celery into the reduced stock. Add turnips, rutabagas, and parsnips. Cover and simmer over low heat until vegetables are just tender, about 30 minutes. Add potatoes. Cover and simmer until potatoes are tender, about 40 minutes more. Add sausage; simmer until heated through, 5 to 10 minutes. Season the broth with salt and pepper.
• Slice the roast across the grain into 6 to 8 slices. Ladle the broth into shallow bowls. Plate roast, sausage, and vegetables on a separate platter.

POT-AU-FEU

Steps:

• In an 10 to 12 quart stock pot or soup kettle combine beef with short ribs and cover with stock or water by 4 inches. Bring to a boil over moderate heat; as the stock begins to boil, carefully skim all foam and scum from surface and discard. Reduce heat to low, skim again, then add onions, carrots, tomatoes and bouquet garni. Skim again; cover the pot, leaving the lid ajar and simmer as slowly as possible, skimming on occasion. Cook for 2 to hours or until meat is almost tender. Remove meats. Strain the liquid through a sieve lined with dampened double layer of cheesecloth. Discard seasoning vegetables and bouquet garni; remove surface fat. (If you do this on one day, before you finish the dish, store meat and liquid separately.)
• Transfer stock to a clean pot. Return the meat to the liquid along with the carrots and turnips. Bring the liquid to a boil, season with salt and pepper and simmer for 30 minutes or until carrots, turnips and meats are tender. Meanwhile boil the potatoes separately (when done, leave in water off heat) and steam cabbage wedges separately for 8 minutes or until just tender.
• To serve, degrease the liquid and season with salt and pepper. Remove meat from liquid, discard strings and carve into 1/4-inch slices, remove short rib bones and cut into chunks. Transfer slices of meat, a portion of potatoes, cabbage, carrots, turnips into a deep soup plate. Ladle liquid over the top and garnish with parsley; serve as main course soup.
• Or, serve soup liquid first, garnished with parsley and serve meat, vegetables, potatoes and carrots as a second course, accompanied by 1 or more accompaniments and a good French bread.

BRAISED SHORT RIBS WITH ROASTED GARLIC HORSERADISH MASHED

Steps:

• Braised Short Ribs: Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
• Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
• Preheat the oven to 375 degrees F.
• While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.
• When the short ribs are very brown on all sides, remove them from the pan.
• Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.
• Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes.
• Scrape the crud and let it reform.
• Scrape the crud again and add the tomato paste.
• Brown the tomato paste for 4 to 5 minutes.
• Add the wine and scrape the bottom of the pan.
• Lower the heat if things start to burn. Reduce the mixture by half.
• Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.
• Add the thyme bundle and bay leaves.
• Cover the pan and place in the preheated oven for 3 hours.
• Check periodically during the cooking process and add more water, if needed.
• Turn the ribs over halfway through the cooking time.
• Remove lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. Serve with the braising liquid.
• Roasted Garlic Horseradish Mashed: Blend the potatoes and horseradish together and serve with the short ribs.

CURRY BEEF SHORT RIBS WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 350°F.
• Combine flour, salt and pepper. Coat beef short ribs with flour mixture lightly.
• Heat 2 T oil oil in a large saute pan over medium high heat and brown beef short ribs until nicely browned on all sides. Do in batches. Remove and set aside.
• In a large baking pan with a cover or roaster with a cover or foil, combine onions, Worcestershire sauce, curry, molasses, water, and ginger. Place beef short ribs in the mixture and cover snugly. Bake 1 1/2 - 2 hours.
• Remove from oven and let stand a few minutes. In a small bowl, combine sour cream and horseradish.
• Serve beef short ribs with a horseradish and sour cream sauce.
• Itadakimasu!

POT-AU-FEU OF BEEF SHORT RIBS WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 350. Sprinkle ribs with salt and pepper. Heat olive oil in heavy large ovenproof pot over med-high heat. Working in batches, add ribs to pot and cook until brown, about 2 min. per side. Transfer to bowl. Add carrots and onions to pot, cook until soften slightyly, stirring frequently, about 3 min. Stir in 3 c water, beef broth, leek, garlic and thyme. Return ribs to pot and bring to boil. Cover pot and transfer to oven, bake 2 hours. Add new pots and cabbage to ribs and bake until vegies are tender and meat almost falls off bones, about one hour longer. Whisk sour cream, horseradish, and 1/2 t salt in small bowl to blend. Place 1 cabbage wedge in each of 6 large bowls. Spoon carrots and potatoes around cabbage. Divide ribs and juices among bowls and serve, passing horseradish cream and sea salt separately.

SAVORY BRAISED SHORT RIBS WITH HORSERADISH SAUCE

Steps:

• 1. Ribs should be cut into serving-size pieces.
• 2. Trim any excess fat from short ribs.
• 3. Brown short ribs well on all sides (about 30 minutes) in dutch oven over medium heat.
• 4. Pour off drippings.
• 5. Add broth, onion, 1 cup water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram.
• 6. Bring to a boil; reduce heat, cover and cook slowly 2 to 2-1/2 hours or until tender, turning once.
• 7. Meanwhile, prepare horseradish sauce.
• 8. Place short ribs on serving platter and keep warm.
• 9. Skim fat from cooking liquid.
• 10. Combine flour with 1/2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes.
• 11. Strain, if necessary, and serve with short ribs.
• 12. Garnish platter with tomato wedges and parsley.
• 13. Serve horseradish sauce with short ribs.
• 14. HORSERADISH SAUCE: Combine sour cream, horseradish, mustard and salt in small bowl.