I obviously love braising and will be taking those skills to an audition this weekend (pumped!) so I figured I would share a little preview with you here. This one calls for a simple braise of red wine and broth accompanied by some silky tarragon infused polenta and a lovely, runny poached egg; perfect for the colder weather we are beginning to experience across the East coast. I used a pressure cooker for this one to cut the time; this would normally take 3+ hours and using the pressure cooker takes it down to one hour of cooking time!
2 lbs beef short ribs
2 carrots, peeled and chopped
1 shallot, chopped
1 onion, chopped
2 stalks of celery, chopped
1 cup dry red wine (use good wine for better results)
1 cup beef or veal broth
1 cup yellow corn meal
½ cup heavy whipping cream
3 cups chicken stock
2 bunches of tarragon
3-4 eggs poached – 1 per person: http://bit.ly/OoZlEP
S&P to taste
Heat 1 tbsp of EVOO in the pressure cooker and season all sides of the ribs liberally with S&P and coriander. Add the meat to the pan and be sure and brown on all sides; you want a nice dark brown color.
Remove the meat and place to the side; now add your chopped onion, celery, carrot and shallot to the pot and cook for about 5 – 7 minutes to soften them up and bring out their juices.
After they’re cooked add the wine and the broth and bring to a boil; reduce the heat and add the tarragon (I usually tie a bunch with butcher’s twine for easy removal) and the short ribs. Be sure to save some of the tarragon to garnish with before serving.
Be sure the liquid only comes up about ½ – ¾ up the meat or you will essentially boil them. Bring the braise to a boil, lock the lid and follow the instructions it came with to ensure you do not hurt yourself…because no one wants that. I usually cook it on high for 50 minutes to get the meat super tender and have the fat melt into the meat! If you don’t have a pressure cooker, use a deep saute pan with a tight fitting lid and cook for 3-4 hours.
While this is cooking, cook the polenta by bringing the stock and one bunch of tarragon (be sure to tie it off like above) to a boil and slowly whisk in the corn meal; reduce the heat and simmer for about 15 minutes. Remove the tarragon and whisk in the cream; continue cooking on low until the mixture pulls away from the sides of the pan.
Once the meat is done, remove the tarragon and strain the liquid into a sauce pan; bring to a boil, reduce heat and simmer for about five minutes, or until it can coat the back of a spoon. To finish the dish, spoon about ½ cup of polenta into a bowl, chop the beef and place on the top of the polenta, place the egg on top of the beef and garnish with some chopped tarragon. Spoon about 2 tbsp of the sauce around the base of the bowl, and you’re done!