BOEUF BOURGUIGNON
serves 6
2 lb short ribs
2 t cornstarch
3 T olive oil
8 oz quartered mushrooms
3 carrots, 2 chopped finely & 1 cut in 3/4 inch slices
3 minced shallots
2 chopped celery stalks
2 strips bacon, thinly sliced crosswise
1 T tomato paste
2 thyme sprigs
1 dried bay leaf
1 C dry red wine (I searched the racks for the cheapest Merlot.)
8 C homemade or store bought beef broth
2 C water
Season ribs with 1/2 t salt and some pepper.
Coat with cornstarch.
Heat oil in large heavy pot (I have to use my Dutch oven like Julie did!) over medium high heat.
Lightly brown ribs on all sides about 6 minutes.
Transfer to a plate.
Add mushrooms to pot. Cook until browned, about 4 minutes.
Transfer to a bowl and add carrots.
Transfer to a bowl and add carrots.
Add shallots, celery, bacon & carrots to pot. Cook until caramelized, about 6 minutes.
Stir in tomato paste.
Return ribs with juices to pot.
Add thyme and bay leaf.
Raise heat to high.
Add wine.
Cook scraping up brown bits with a wooden spoon until lightly reduced about 1 minute.
Add broth and water.
Bring to a boil.
Reduce heat and simmer partially covered until beef is tender about 2-2 1/2 hours.
Remove ribs. Separate meat from bones; discard. (If you bought boneless short ribs, just remove and cut into pieces.) Cut meat into bit size pieces: return to pot.
Add reserved mushroom-carrot mixture. Bring to a simmer: cook until cubed carrots are tender. Season with salt.
Serve hot.
Serve on wide noodles if desired. (I didn't since I was making the bread.)
Serve on wide noodles if desired. (I didn't since I was making the bread.)
Can store in the refrigerator for up to 2 days or frozen for up to a month. Skim fat from top after thawing then reheat.
HORSERADISH CHIVE BREAD
Preheat oven 375 degrees.
Mash 1 stick room temp unsalted butter with 2 T prepared fresh horseradish and 2 T chopped fresh chives until smooth. Season with coarse salt. Slice 1 large French bread loaf (or 2 small loaves), without cutting all the way through. Generously spread butter mixture evenly onto each piece and wrap loaf in foil. Bake for 15 minutes. Serve warm.
HORSERADISH CHIVE BREAD
Preheat oven 375 degrees.
Mash 1 stick room temp unsalted butter with 2 T prepared fresh horseradish and 2 T chopped fresh chives until smooth. Season with coarse salt. Slice 1 large French bread loaf (or 2 small loaves), without cutting all the way through. Generously spread butter mixture evenly onto each piece and wrap loaf in foil. Bake for 15 minutes. Serve warm.
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