Forgive me for the extended break, I had some computer issues which took the better part of the weekend to resolve. So I’ll be posting a lot today to make up for the few days I missed. First up was something I made last week that tasted much, much better than it looks in this picture. This is one of my old favorite recipes, bourbon short rib stew. Technically, it’s supposed to be served with white cheddar grits, but we were fresh out of white cheddar, and decided to serve it over whole wheat farfalle instead. Next time, rather than using short ribs, I’ll use beef cubes (my usual substitution), as the final outcome was a little too fatty for my tastes, although it gave great mouth feel to the gravy. To maintain the integrity of the original recipe, I’ll include the recipe for white cheddar grits below.
Bourbon Short-Rib Stew
Courtesy Emeril Lagasse (1999)
4 lbs beef short-ribs, cut into individual ribs
salt and freshly ground black pepper
1 cup bleached all-purpose flour
1/2 cup olive oil
1/2 cub bourbon
3 tbsp chopped garlic
3 bay leaves
2 tbsp chopped fresh thyme leaves
4 cups beef stock
1 pint pearl onions
1 cup baby carrots or 1 cup sliced carrots
1 cup baby turnips or 1 cup sliced turnips
1 1/2 lbs new or small red potatoes
1/4 cup finely chopped parsley
2 tbsp chopped horse-radish
1. In a mixing bowl, season the short-ribs with salt and pepper. Toss with flour and mix well.
2. In a large dutch oven, add 1/2 cup of oil. Add 1/2 batch of the meat a time and brown them. Repeat.
3. After 3 or 4 minutes —take the beef ribs out and set aside. Add 1/2 cup bourbon to deglaze pan. Add beef stock —add garlic, bay leaves, thyme and a teaspoon black pepper. Then add short ribs back to the pan with stock Cook for 2 hours.
4. In a mixing bowl, add pearl onions, baby carrots peeled, baby turnips new potatoes quartered and season with salt and pepper. Add vegetables to stew and cook for 1/2 hour. Stir in 1/4 cup finely chopped parsley. Then stir in 2 tbsp horse-radish. Check the seasoning and add salt and pepper if needed. Keep warm until ready to serve with grits.
5. TIP: If you want liquid to thicken liquid of the stew make a slurrey with 2 tbsp flour (or 2 tbsp corn-starch) + 2 tbsp water and mix into broth of stew.
2 1/2 cups milk
1/2 cup quick-cooking white grits
2 tbsp heavy cream
1/2 cup grated white Cheddar Cheese
1. Bring the milk, seasoned with salt, to boil in a medium-size saucepan over medium heat. Add the remaining butter. While stirring, slowly add the grits, breaking up any lumps.
2. Cook over medium heat, stirring occasionally, until the grits are tender and slightly thick, 15 to 20 minutes. Add the heavy cream and 1/4 cup of the cheese, stirring until the cheese is completely melted. Season with salt/pepper.