Estofado De Catalan-translation, outfreakingstanding short ribs

N

Nutsogood

New member
One of the best short rib meals I've had.
It's rich, very rich. The sauce is made with wine, sherry and a bit of
chocolate.
Good thing I scored on some short ribs, I'll make this again soon.

Step by step w/photos on my blog if you are interested.

http://www.kokoscornerblog.com/mycorner/2011/02/estofado-de-catalan.html

or
http://tinyurl.com/4gm4j6y


@@@@@ Now You're Cooking! Export Format

Estofado De Catalan

meats

2 3/4 pounds short ribs of beef (2 -1/2" wide; 3 bones
between bones to equal 3 pieces per
1 medium yellow onion; chunked
1/2 carrot; chunked
1/2 rib celery; chunked
1 clove garlic; mashed
1 cup red wine
1/4 cup tomato paste
1/2 sm can plum tomatoes; chunked
1 1/2 quarts beef stock
1/2 sprig thyme
1 1/2 tablespoons unsweetened chocolate
1 1/2 teaspoons fresh thyme
3/4 teaspoon fresh chopped marjoram
1 oranges; zested
1 tablespoon butter
salt and pepper to taste
1 cup dry sherry

Preheat oven to 300F degrees.

Generously salt and pepper ribs. In heavy duty casserole, brown short
ribs in a little olive oil. Remove. Add carrots, celery, onion and
garlic to casserole. Saute until well caramelized. Add red wine and
cook over high heat until reduced by half. Add tomato paste, tomatoes,
and thyme. Mix to combine. Add ribs and stock to the pan.

Bring to a boil, cover, and place in 300 degree oven for approx. 3
hrs, or until meat pulls easily away from the bone. Remove meat from
jus, strain jus. Place jus back into casserole pan. Add 1 cups dry
sherry and reduce by 1/3. To the reduced sauce add 1 1/2 TB
unsweetened chocolate, 1/2 TB fresh thyme, 1/4 TB fresh chopped
marjoram, zest of 1 orange, 1 TB butter, salt and pepper to taste.
Simmer with ribs for 2 minutes to marry the flavors. Serve with your
favorite potatoes and
gremolata if so desired.

- - - - - - - - - - - - - - - - - -

Suggested Wine: Cabernet Sauvignon

NOTES : Spanish-style short ribs with bitter chocolate, sherry and
orange. This recipe comes from Heidi Krahling of Insalata's restaurant
in San Anselmo, CA. It is the most popular dish served and is
frequently
a special. Heidi's food is wonderful.

--
Alan

Notes: Heidi Krahling of Insalata's in San Anselmo,Ca

Yield: 4 servings

Preparation Time: 0:00



** Exported from Now You're Cooking! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com
 
On Thu, 03 Feb 2011 21:45:46 -0800, [email protected] wrote:



My husband absolutely *loves* short ribs so thanks for the recipe!
I'm putting it in my "to do" file, but this "Giada recipe" is coming
soon



--

Today's mighty oak is just yesterday's nut that held its ground.
 
koko wrote:



I'm making something similar for Valentine's Day. The original recipe is for
lamb shanks, but I'll be using bison short ribs. Wolfert mentions that the
recipe is adapted from a typical Basque preparation for game, so I thought
bison would be good in place of the lamb. (I also considered venison, but
learned that Lin doesn't like venison.):

Paula Wolfert's Fall Apart Lamb Shanks
with Almond-Chocolate Picada
from The Slow Mediterranean Kitchen page 210, published by John Wiley & Sons

Set 4-6 lamb shanks in the following marinade after it's cooled completely
and overnight if possible.

Boil 1 bottle of full-bodied red wine for about 10 minutes until it's
reduced by half. Add the following:
2 carrots, peeled and coarsely chopped
1 onion thickly sliced
1 leek - white and tender green only. Halved lengthwise and cleaned.
1 head of garlic halved horizontally
1 lemon washed and quartered
1/2 cup of drained diced canned tomatoes
1 tablespoon of oregano
1/2 teaspoon cracked black peppercorns
2 bay leaves

Almond-Chocolate Picada

A mortar and pestle will make this smooth, like it should be.
[Note: The author makes a point of stating that the cook will be judged by
how smooth the picada is!]

24 blanched almonds
5 garlic cloves
2 tablespoons of chopped flat-leaf parsley
1 slice of stale country white bread, 1 inch thick with crusts trimmed
1 teaspoon unsweetened cocoa powder
1 tablespoon brandy
2 teaspoons or more if needed, of the meat's cooking juices

The rest of the recipe can be seen at:
http://www.wgbh.org/cainan/article/?item_id=1991546


Bob
 
On 2/3/2011 11:45 PM, [email protected] wrote:


I have an almost identical recipe, but it's broken up differently:


* Exported from MasterCook *

Estofado de Catalan

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : beef Casseroles & One-Dish Meals
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds short ribs of beef -- (5 to 5 1/2)
4 tablespoons olive oil
2 cups yellow onions -- cut into chunks (about 2
medium onions)
1 cup carrots -- cut into chunks (about 2 carrots)
1/2 cup celery -- cut into chunks (about 1 stalk of celery)
2 teaspoons mashed garlic (about 2 cloves)
2 cups red wine
1/2 cup tomato paste
8 ounces canned plum tomatoes -- cut into chunks
12 cups beef stock or good quality -- low-sodium,
store-bought beef stock
1 sprig fresh thyme

Sauce:
2 cups dry sherry
3 tablespoons unsweetened chocolate
1 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh marjoram
2 tablespoons finely grated orange zest (about 2 oranges)
2 tablespoons unsalted butter

Gremolata:
1 teaspoon finely grated orange zest
3 teaspoons finely chopped fresh Italian parsley
Extra virgin olive oil
Salt and freshly ground black pepper to taste


To make the short ribs, preheat oven to 300 degrees. Generously salt
and pepper the ribs. In a large casserole pan, heat 4 tablespoons olive
oil over high heat. Add the ribs and brown on all sides until golden,
about 4-5 minutes. Remove the ribs and set aside.

Saute carrots, celery, onion and garlic in the same pan until well
caramelized, about 10-15 minutes.

Add red wine and cook over high heat until the red wine is reduced by
half. Stir in tomato paste, tomatoes and thyme. Add browned ribs and
beef stock. Bring to a boil, cover and bake for approximately 3 hours,
or until meat pulls easily away from the bone. A long, slow braise is
the key here. Cooking at too high of a temperature will result in a
flavorless,
tough, stringy meat. It tastes even better if its made the day before.
No rushing necessary!

To make the sauce, remove the meat from the pan and set aside. Strain
the remaining sauce through a colander, and then through a fine mesh
strainer, into a large casserole pan. Add the sherry and reduce the
sauce by half. Stir in the chocolate, thyme, marjoram, orange zest and
butter. Taste and season with salt and pepper. Return the ribs to the
pan and simmer until heated through, approximately 2 minutes.

To make the gremolata, mix together parsley and orange zest in a small bowl.

Description:
"Spanish Short Ribs"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 333 Calories; 15g Fat (66.4%
calories from fat); 2g Protein; 15g Carbohydrate; 3g Dietary Fiber; 10mg
Cholesterol; 250mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2
Vegetable; 3 Fat.

Serving Ideas : To serve, mound 1/2 cup of starch of your choice, such
as mashed potatoes in the center of 6 warm shallow bowls. Put 2-3 short
ribs on top of the
mashed potatoes. Spoon the sauce over the short ribs, and sprinkle with
the gremolata.



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
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