Wednesday, March 19, 2008
Revew and Recipe: St. Peter's English Ale
Beer-Braised Short Ribs
- 1 cup flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 TBS olive oil
- 4 lbs. short ribs
- 6 ounces beer (I used St. Peter's English Ale)
- 1 large yellow onion, thinly sliced
- 1 stalk celery, chopped (optional)
- 3 cloves garlic, chopped fine
- 1 can diced tomatoes
- 2 tsp basil
- 2 bay leaves
- 1 tsp cardamom seeds
- Heat oven to 250 degrees F.
- Mix flour, salt, and pepper together. Dredge short ribs in mixture. Heat 12-inch frying pan over high heat, add olive oil, and brown ribs on all sides. Transfer to dutch oven.
- Reduce heat to medium. Add onions and celery, cooking until onions are translucent. Add garlic and continue cooking until onions are browned. Add mixture to dutch oven.
- Add beer to pan and deglaze. After dissolving all solids, add tomatoes, basil, bay leaves, and cardamom. Heat through. Add to dutch oven.
- Add salt and pepper to taste. Cover dutch oven and place in oven. Cook for three hours. Serve with egg noodles.
Friday, September 21, 2007
What Is With Packaged Broth?
Hitting the 600mg to 700mg range seems to be standard with chicken and beef broth. But why? Clearly you can make it yourself with far less sodium by not adding salt. You'll get some, but there's a limit of what can come out of even a kosher chicken. It makes me wonder whether there is any flavor in these commercial offerings, or if salt is all they have going for them?