Recipe: Yummy Slow-braised beef short ribs and gravy

Slow-braised beef short ribs and gravy. Ruime keuze heerlijke Short ribs tegen een zeer scherpe prijs. De volgende dag vers en koel thuisbezorgd. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches.

Slow-braised beef short ribs and gravy Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. Great recipe for Slow-braised beef short ribs and gravy. You can cook Slow-braised beef short ribs and gravy using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Slow-braised beef short ribs and gravy

  1. It's 1 kg of boneless beef short ribs, trimmed.
  2. Prepare 3 of large carrots, peeled, cut into thirds, then halved lengthwise.
  3. You need 350 g of large button mushrooms, quartered.
  4. It's 2 tbsp of tomato paste.
  5. You need 1/2 cup of brandy.
  6. It's 1 tbsp of all-purpose flour.
  7. It's 6 of fresh thyme sprigs.
  8. Prepare 1 of large onion, unpeeled and halved.
  9. It's 4 of garlic cloves, whole and unpeeled.
  10. It's 4 cups of beef stock.
  11. Prepare 1/2 of frozen sweet peas.

The sun's stubbornly refusing to stick around our part of the world, so with the return of the wind and rain it seemed like a good time to make something warm and comforting. And to me, there are few things more comforting than beautifully. The ribs cook slowly in the oven to yield some of the most tender meat you will ever taste. The gravy is made from the meat's drippings, producing an incredibly savory, smooth, and thick sauce that you will basically be drinking.

Slow-braised beef short ribs and gravy instructions

  1. Add a splash of veg oil to a large pot on medium-high heat. Season the ribs with salt and pepper and sear them in the pot for 5 or 6 minutes until browned all over. Remove the ribs and set them aside..
  2. Add the carrots and mushrooms to the pot and let them cook for about 5 minutes until slightly softened and browned. Stir in the tomato paste and continue cooking another 2 minutes. If the bottom of the pot looks like it's about to burn, add a few tbsp cold water..
  3. Pour in the brandy and simmer for 2 to 3 minutes to allow the alcohol to cook off. Return the ribs to the pot and sprinkle in the flour. Give everything a toss to coat. Add the thyme sprigs, onion, and garlic cloves, and pour in the stock. There should be enough liquid to cover the meat about 3/4 of the way up, so adjust the amount of stock accordingly. Cover, and turn the heat down to low. Simmer for about 2 1/2 hours, or until the meat is tender, stirring occasionally..
  4. Remove the cover and pull out the ribs, carrots, and mushrooms. Be careful, especially with the carrots, because they'll be very soft. Pour the sauce through a strainer into a large pan on medium heat. Let reduce for about 5 minutes, then return the meat and veg, and add the peas. Warm everything through for a minute or so, then serve. Goes fantastic with a mound of buttery mashed potatoes..

No kidding, you will want to lick the plate. Go for it, no judgment here! You're looking for a nice gravy of a medium-thick consistency. Turn off the slow cooker and place one short rib on top of a pile of the mash. Serve with the green veg and more of the gravy.


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