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Community Recipe
from [kimwchew]
Brandied cranberry short rib stew, modified Sunset Mag Oct 2011

Brandied cranberry short rib stew, modified Sunset Mag Oct 2011

the cocoa powder adds a wonderful complexity to the stew

  • Yield: 8 servings ( Serving Size: 8 )

Ingredients

  • 6 pound(s) short ribs 2 inch pieces
  • 2 teaspoon(s) kosher salt divided
  • 1 teaspoon(s) black pepper
  • 3 tablespoon(s) oil divided
  • 3 pound(s) kabocha squash seeded, cut into 2" wedges
  • 2 medium onions finely chopped
  • 1/3 cup(s) flour
  • 4 clove(s) garlic minced
  • 3 tablespoon(s) bittersweet chocolate cocoa powder
  • 4 cup(s) beef broth
  • 1/2 cup(s) brandy or red wine
  • 1/2 cup(s) dried cranberries
  • 2 tablespoon(s) minced candied ginger
  • 1 tablespoon(s) finely shredded orange zest
  • 1-1/2 cup(s) fresh cranberries
  • 2 tablespoon(s) cornstarch
  • 2 tablespoon(s) water

Preparation

1. Sprinkle on 1/2 of salt and pepper on ribs, coat in flour. Braise in pan with oil.

2. In slow cooker: add onions, garlic, cocoa, beef broth and stir in flour till smooth. Stir in brandy, cranberries, candied .ginger and orange zest. Add in braised meat

3. Cook on high for 4 hours.

4. Spoon off fat. Chill overnight.

5. Skim off fat. Reheat beef in large pot and fresh cranberries.

6. Cut squash wedges crosswise, put on baking sheet and toss with 1 tbsp oil. Roast until carmelized at 500 for about 10 minutes.

7. Toss in cubes of kabocha squash.

8. Add cornstrarch with water to thicken gravy if desired.

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Brandied cranberry short rib stew, modified Sunset Mag Oct 2011 Recipe

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