Subj : Nat BBQ Ribz Day
To : SEAN DENNIS
From : JIM WELLER
Date : Wed Jul 06 2022 22:06:00
-=> Quoting Sean Dennis to Jim Weller <=-
SD> Here's a recipe for Memphis-style wet ribs that I have had and these
SD> are delicious. You'll note nowhere do they claim to be BBQ
SD> though.
SD> Title: Slow-Cooker Memphis-Style Wet Ribs
I have no problem with stewed or braised rib dishes per se. They can
be delicious. I love making German style sparerib soup with slow
simmered ribs, potatoes, onions and sauerkraut.
But the word barbecue implies a very specific cooking method.
This dish uses red wine but it will not contain any alcohol after it
has been reduced.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tom Fundaro's Oven-Braised Short Ribs
Categories: Beef, Ribs, Chilies, Wine
Yield: 4 Servings
1/4 c Olive oil
5 lb Beef short ribs (bone in)
3/4 ts Freshly ground pepper,
Divided, or more to taste
1 1/2 ts Salt, divided, or more to
Taste
2 1/2 c Sliced yellow onion
1/2 ts Achiote paste
4 Peeled garlic cloves
2 Dried Oaxaca avocado leaves
(or 2 bay leaves), torn into
Pieces
1 Pasilla chile, seeded, stem
Removed, torn into pieces
1 Guajillo chile, seeded, stem
Removed, torn into pieces
2 Ancho chiles, seeded, stems
Removed, torn into pieces
1 Chipotle chile, seeded, stem
Removed, torn into pieces
1 1/2 c Chopped tomatoes
1/2 ts Whole coriander seeds
1/2 ts Whole fennel seeds
1/2 ts Whole mustard seeds
1/2 ts Whole cumin seeds
1/4 c Pumpkin seeds (pepitas)
1 (1/2 -inch) piece cinnamon
Stick
1 c Red wine
2 c Water
2 c Chicken stock
1 c Veal or beef stock
Substitute bay leaves for avocado leaves if unavailable.
Heat the oven to 300 F. In a large heavy Dutch oven heat the olive
oil over medium-high heat. Sprinkle the ribs with one-half
teaspoon salt and one-half teaspoon freshly ground pepper. Brown
the ribs on all sides, in batches if necessary, about 15 minutes.
Remove the ribs from pan and place in a bowl. Turn off the heat
and carefully pour out half of the fat.
Turn the heat to medium. Add the onions, garlic, avocado leaves
and chiles. Break up the achiote paste and sprinkle it over the
onion. Cook for 5 to 10 minutes, until onion is very soft. Add the
tomatoes, coriander, fennel, mustard, cumin and pumpkin seeds and
the cinnamon stick. Continue to cook, stirring occasionally for 10
minutes.
Add the red wine and reduce to almost dry, about 5 minutes. Add
the ribs, water, and chicken and veal stock. Stir and cover with a
tight-fitting lid.
Braise the ribs in the oven for 3 hours. Remove the pan from the
oven, carefully remove the lid and check texture of the ribs with
tongs. If the ribs are soft to the touch they are finished; if
they are still a little tough, replace the lid and cook for
another 30 minutes.
Place the ribs in a serving casserole and cover to keep warm. Pour
the braising liquid into a bowl and spoon off the layer of fat.
Pour into a blender in batches and carefully puree the braising
liquid. Add a teaspoon of salt and one-fourth teaspoon pepper to
sauce or more to taste. Pour sauce over the ribs. Serve with
mashed potatoes or creamy polenta.
From: Chef Tom Fundaro at Villa Creek restaurant in Paso Robles,
California
MMMMM
Cheers
Jim
... It's a place where nature and food come together in a virtuous union.
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