MuskogeePhoenix.com, Muskogee, OK

Features

November 13, 2012

Ribs ensure no vacancies at dinner table

(Continued)

— Slow Cooked

 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.

Source:  www.britishfoodinamerica.com.

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.

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