Kun otetaan huomioon talonpoikaista ruokaa, lyhyt kylkiluut, naudan suorakaiteet, jotka on yleensä otettu istukan leikkauksesta, ovat yhä kasvavassa suosiossa ja uudessa arvossa. Toisin kuin selkärangat, joilla on enemmän luustoa kuin lihaa, lyhyet kylkiluut koostuvat runsaista liha- ja rasvakerroksista ja vaativat pitkää, hidasta, kosteaa lämpöä keittämistä, jotta naudanlihan mehevä maku vapautuu. Tämä resepti tulee meille kohteliaisuus kokki Riad Nasr, Balthazar ravintola New Yorkissa.
Tarjoilut
ainekset
ohjeet
Cookin huomautukset
Valmistaessasi tätä reseptiä, ruskista ensin lyhyet kylkiluut ylimääräisen rasvan muodostamiseksi ja muodostakaa vahva pohja astiaan; mehuja ja pannunalunoita käytetään rikastuttamaan keittovettä. Sitten paistetaan lyhyet kylkiluut tuottamaan kaikkein lempeä, flavorful lihaa.
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
When it comes to peasant food, short ribs and beef rectangles, which are usually taken from the placenta cut, are increasingly popular and valued. Unlike spines, which have more bone than meat, short ribs consist of abundant layers of meat and fat and require long, slow, moist heat cooking to release the juicy flavor of beef. This recipe comes to us courtesy of chef Riad Nasr, Balthazar restaurant in New York.
Ingredients: – 6 pounds of short ribs – Coarse salt and freshly ground pepper – 3 tablespoons vegetable oil – 2 carrots, chopped – 2 celery stalks, chopped – 2 medium onions, chopped – Six garlic cloves, peeled and quartered – 1 tablespoon tomato paste – 3 tablespoons flour – 1/2 cup ruby port wine – 4 cups full-bodied red wine, preferably Cabernet Sauvignon – 2 sprigs rosemary – 10 sprigs parsley – 8 thyme sprigs – 2 bay leaves – 1 head of garlic, halved crosswise – 4 cups beef broth
Instructions: 1. Preheat the oven to 375 degrees. Tie each short rib with kitchen twine and season with salt and pepper. Heat the oil in a large Dutch oven over medium heat and brown the short ribs on both sides. Remove the short ribs and cook the carrots, celery, onions, and shallots until the onion and shallot turn golden brown, 5-10 minutes. Add the tomato paste and flour and cook for 2-3 minutes. 2. Return the short ribs to the pot and deglaze with port and red wine. Cook until the wine is reduced by 2/3. Tie the bouquet garni, rosemary, parsley, thyme, and bay leaves together with kitchen twine. Add fresh garlic and cover. Transfer to the oven and cook until the meat is fork-tender, about 3 hours. 3. Transfer the short ribs to a large platter. Strain the sauce through a fine-mesh sieve or cheesecloth into a medium saucepan. Reduce the sauce over medium heat until it thickens to a heavy consistency. Adjust the seasoning to taste, spoon the sauce over the short ribs,
27.04.2023 @ 03:22
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
When it comes to peasant food, short ribs and beef rectangles, which are usually taken from the placenta cut, are increasingly popular and valued. Unlike spines, which have more bone than meat, short ribs consist of abundant layers of meat and fat and require long, slow, moist heat cooking to release the juicy flavor of beef. This recipe comes to us courtesy of chef Riad Nasr, Balthazar restaurant in New York.
Ingredients:
– 6 pounds of short ribs
– Coarse salt and freshly ground pepper
– 3 tablespoons vegetable oil
– 2 carrots, chopped
– 2 celery stalks, chopped
– 2 medium onions, chopped
– Six garlic cloves, peeled and quartered
– 1 tablespoon tomato paste
– 3 tablespoons flour
– 1/2 cup ruby port wine
– 4 cups full-bodied red wine, preferably Cabernet Sauvignon
– 2 sprigs rosemary
– 10 sprigs parsley
– 8 thyme sprigs
– 2 bay leaves
– 1 head of garlic, halved crosswise
– 4 cups beef broth
Instructions:
1. Preheat the oven to 375 degrees. Tie each short rib with kitchen twine and season with salt and pepper. Heat the oil in a large Dutch oven over medium heat and brown the short ribs on both sides. Remove the short ribs and cook the carrots, celery, onions, and shallots until the onion and shallot turn golden brown, 5-10 minutes. Add the tomato paste and flour and cook for 2-3 minutes.
2. Return the short ribs to the pot and deglaze with port and red wine. Cook until the wine is reduced by 2/3. Tie the bouquet garni, rosemary, parsley, thyme, and bay leaves together with kitchen twine. Add fresh garlic and cover. Transfer to the oven and cook until the meat is fork-tender, about 3 hours.
3. Transfer the short ribs to a large platter. Strain the sauce through a fine-mesh sieve or cheesecloth into a medium saucepan. Reduce the sauce over medium heat until it thickens to a heavy consistency. Adjust the seasoning to taste, spoon the sauce over the short ribs,