Beef Short Ribs
Self-appointed food revolutionaries at British Food in America aim to bring back the reputation of all British recipes, which has suffered a decline since the rationing days of World War II. Here they jazz up the British original with some Louisiana hot sauce.
For the beef:
4 beef short ribs on the bone or 1 - 2 per person boneless
Coarse salt, like Maldon, and freshly ground black pepper
2 tablespoons corn or olive oil
2 carrots cut into big chunks
2 celery ribs cut into big chunks
Red onion, peeled and cut into eight sections
2 bay leaves
About a dozen stalks of parsley
A heaping teaspoon dried thyme
A dash of hot sauce
A dollop of Kitchen Bouquet
About 1 1/2 cups robust red wine
For the sauce (optional):
2 cups red wine vinegar
About 1/2 cup Demerara, Turbinado or plain brown sugar
Scant 1/2 cup raisins
Preheat the oven to 325 degrees. Season the meat with generous doses of salt and pepper.
Set the oil over high heat until it shimmers in a heavy oven pot big enough to hold the ribs fairly snugly and sear them until browned.
Add all of the other ingredients for the beef to the pot; use enough wine to rise about 3/4 of the way up the side of the ribs.
Bring the wine to a boil, cover the pot and put it in the oven for at least 3 1/2 hours or until a fork pierces the meat with ease.
Meanwhile, make the sauce by boiling the sugar in the vinegar until it reduces by about half to a blackish syrup, then reduce the heat to a simmer and add the raisins to plump them. If you go too far and need a little liquid, strain some of the cooking wine from the beef pot.
Parsley Mashed Potatoes
4 medium/large potatoes, washed, peeled and cubed
1/3 cup milk or more
2 tablespoons butter
1 1/2 tablespoons dried parsley
Freshly ground pepper to taste
1 teaspoon garlic salt
Boil potatoes until tender. Drain and add all other ingredients. Mash until smooth and creamy. Top with pats of butter.