Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [255]
Polynesian Short Ribs
This is a sweet, sticky, salty, oven-broiled version of short ribs. For an even more luxurious dish, use veal short ribs. In any event, do not use canned pineapple chunks—the canning process will have destroyed most of the enzyme that tenderizes the meat. The rule for fresh pineapple is the same as that for almost any fruit: if it doesn’t smell like anything at the store, it won’t taste like anything at home. Makes 4 main-course servings or 8 first-course servings
2 cups peeled, cored, fresh pineapple chunks
½ cup soy sauce
½ cup packed light brown sugar
¼ cup dry sherry, Shaoxing, or sake
2 tablespoons minced peeled fresh ginger
4 teaspoons toasted sesame oil
½ teaspoon freshly ground black pepper
4 garlic cloves, quartered
5 pounds bone-in beef short ribs
Place the pineapple chunks, soy sauce, brown sugar, sherry or its substitute, ginger, sesame oil, pepper, and garlic in a food processor fitted with the chopping blade or in a large blender. Process or blend until smooth.
Pour the sauce into a large bowl. Prick the meat on the ribs all over with a fork to allow the marinade to penetrate, add the ribs to the bowl, and toss to coat. Cover and refrigerate overnight or up to 48 hours, tossing occasionally.
Preheat the broiler. Line the broiler pan with aluminum foil to make cleanup easier. Meanwhile, drain the marinade from the ribs and bring it to a low simmer in a small saucepan.
Place the ribs on the prepared broiler pan; broil 4 to 5 inches from the heat source until browned and sizzling, about 8 minutes for each of the four sides (that is, a little over 30 minutes in total), mopping occasionally with the marinade. Let stand at room temperature for 5 minutes before serving.
Variations: Substitute 1 large shallot, peeled and quartered, for the garlic.
For a smokier taste, add ½ teaspoon liquid smoke or 1 teaspoon smoked paprika to the marinade.
Pot Roast with Cranberries, Carrots, and Horseradish
Shoulder or chuck are relatively inexpensive cuts, honeycombed with fat and in need of long stewing to make them tender. If you’d like a less fatty pot roast, use bottom round, still a rich cut of meat. Makes 6 servings
2 pounds beef shoulder or chuck roas (1 or 2 pieces)
1½ teaspoons salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil
1/3 cup bottled white horseradish
1 large onion, halved and thinly sliced
2 garlic cloves, quartered
4 large carrots, peeled and cut into 1-inch pieces
1½ cups whole fresh cranberries
1½ cups beef broth
2 bay leaves
Position the rack in the lower third of the oven and preheat the oven to 325°F. Season the beef with salt and pepper on all sides.
Heat a large, oven-safe Dutch oven or casserole over medium heat. Swirl in the olive oil, then add the seasoned beef and brown it on all sides, turning occasionally, about 8 minutes. Transfer to a plate. Coat the top side of the beef with the horseradish; set aside.
Add the onion and garlic to the pot; cook for 1 minute, stirring all the while. Add the carrots and cranberries; cook, stirring constantly, for 1 minute.
Pour in the broth, scrape up any browned bits on the pot’s bottom, and bring to a simmer. Once the sauce is bubbling, nestle the beef into the pan. Tuck in both bay leaves.
Cover and bake until the meat is so tender, it can be shredded with a fork, about 2 hours. To serve, discard the bay leaves; place chunks or slices of the beef in deep bowls; and ladle the broth and vegetables around them.
Variations: Substitute 2 parsnips for 2 of the carrots.
Use only 2 carrots and add 1 pound small red-skinned potatoes with the remaining carrots; increase the broth to 2½ cups.
Substitute pitted sour cherries for the cranberries; stir in 1 teaspoon sugar with the broth.
Substitute pitted Bing cherries for the cranberries; stir in 2 teaspoons lemon juice with the broth.
For a meat and potatoes variation, increase the broth to 2½ cups and tuck in 1 pound small white potatoes, scrubbed, with the bay leaves.
Burgundian Beef Stew with Brandy and Mushrooms