Short Ribs in Red Wine and Port {FFwD}

If this looks like a picture from a book, it's only because it is

 This week’s recipe for French Fridays with Dorie is another braised beef recipe. I had never cooked short ribs before, so I was excited to try this one. I made the recipe for company the same evening that I made last week’s pancetta green beans. And like the green beans, because I was in the middle of cooking for guests, I didn’t get any pictures.

But fear not. I found a recipe for short ribs in wine by Dorie Greenspan which, while not the exact recipe from Around My French Table, is pretty close. You can find the recipe here. I noticed a few differences when perusing this recipe. First, the recipe in AMFT calls for an entire bottle of red wine and 1 1/2 cups of port. Also, the gremolata in the book uses cilantro instead of parsley, and you have the option of using tangerine, clementine, or orange peel (I used orange).

The short ribs were absolutely delicious. They were fall-off-the-bone tender (in fact, several of the pieces did fall off the bone as I was plating them), and the wine and port gave the dish a deep, slightly sweet flavor.

We all agreed it was one of the best beef dishes we had eaten in a long time. And it definitely made me want to try cooking with short ribs again.

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Boeuf à la Mode {AMFT} {FFwD}

OK, let’s just get this out of the way right up front. In cooking terms, “à la mode” only means “with ice cream” in the US and Canada. More broadly, “à la mode” refers to beef and vegetables braised in wine. Think about that the next time you’re at Applebee’s and the waitress asks if you want your pie à la mode.

This recipe is from Dorie Greenspan‘s Around My French Table. It’s very similar to the Go-to Beef Daube recipe that I made for French Fridays with Dorie in December. The main difference is that the beef in this recipe is braised whole, instead of being cut up as it is in for daube.

I began by trimming the beef of most of its fat, then marinating it overnight in a mixture of red wine, olive oil, aromatic vegetables, and a bouquet garni of thyme, parsley, rosemary, bay leaf, and celery leaves.

The next day, I removed the meat from the marinade and set it aside to dry a bit.

I strained the marinade, reserving the wine and vegetables.

I boiled the wine mixture until it was reduced by about half, then added beef broth and brought it back to the boil before setting it aside off the heat.

In the meantime, I browned the meat in a small amount of oil. Once it was well-browned on all sides, I salted and peppered it, then placed it in a Dutch oven.

Next, I sautéed the vegetables in oil for a few minutes. I seasoned the vegetables, then added a bit of cognac to deglaze the pan before adding it all to the Dutch oven with the meat.

Finally, I put a bit of the wine-broth mixture into the pan, then added four anchovies and some tomato paste. The anchovies broke down quickly into the mixture and gave the dish a more complex flavor that was not at all fishy. I added this, along with the rest of the wine-broth mixture, to the Dutch oven, covered the pot with foil and the lid, and slid it in the oven.

I braised the beef for an two-and-a-half hours, until the roast was fork tender.

The recipe says to remove and discard the vegetables, but like Dorie’s husband, I was too fond of the mushy carrots to do that. I sliced the beef and served it for dinner with a salad and some fresh bread. It was delicious and reminded us all of our favorite Sunday roast, with a little more flavor and complexity.

Like all good pot roasts, it was even better reheated the next day. I enjoyed it every bit as much as the beef daube (which I loved), and will definitely be making it again.

(By the way, don’t tell my family that it had anchovies in it. No one noticed, and they wouldn’t eat it if they knew. So let’s just keep it our little secret.)

My Go-to Beef Daube {FFwD}

As Dorie Greenspan notes in Around My French Table, every chef needs a great beef stew recipe in his or her apron pocket. So this week’s entry for French Fridays with Dorie is her — and now my — go-to beef daube.

The recipe begins with beef chuck, which I cut into chunks somewhat larger than I would normally use for stew. With the beef cubed and the rest of my mise en place set up, I was ready to cook.

If you are familiar with Dorie’s recipe, you may notice a few omissions from my mise en place. First, there’s no bacon. I don’t eat pork, and I don’t like turkey bacon (“facon”), so I left the bacon out. Also missing from my mise are carrots. I decided to make Dorie’s spiced butter-glazed carrots to eat with the daube, so I omitted the carrots from the stew.

I began by browning the beef in an enameled cast iron Dutch oven. I was careful not to crowd the pot, as I wanted the meat to brown, not steam.

After browning the beef, I sautéed onions and shallots in oil for a few minutes, tossed in garlic and parsnips, then added brandy to deglaze the pan. I returned the beef to the pan, added a fresh herb bouquet garni, and poured in an entire bottle of Shiraz.

After bringing the wine to a boil, I covered the pot with foil, put the lid on, and put the whole thing in the oven. I braised the daube for an hour, then took it out to give it a stir.

I recovered the pot, then returned it to the oven for another 1 1/2 hours. At this point, the meat was fork-tender, and the whole dish tasted delicious. It was hearty, and the wine gave it a deep, rich flavor.

Having grown up in the Midwest, where beef is king, I can safely say this is the best beef stew I have ever tasted. Rich and flavorful, without being too heavy, this could replace the Sunday pot roast on any table, especially served with Dorie’s glazed carrots.

I know it will be making regular appearances on mine.