"Carbonnade à la Flamande" Short Ribs

Ingredients for "Carbonnade à la Flamande" Short Ribs

• 1 pau de canela

• 2 folhas de louro

• 1 whole star anise*

• 5 whole black peppercorns

• 1 colher de sopa de manteiga

• 2 colheres de sopa de óleo de canola

• 4 to 2.0kg beef short ribs (about 8)

• 1 large onion, sliced (about 725ml )

• 1 colher de sopa de molho Worcestershire

• 2 colheres de sopa de farinha de trigo

• 2 350g bottles Dogfish Head Indian Brown Ale or other brown ale

• 475ml beef broth

• 1 350g bottle Guinness stout

• 16 pitted prunes

• 70g (packed) golden brown sugar

• 2 colheres de sopa de mostarda Dijon

• 1 5 x 3 x 1/2-inch slice crusty country-style bread

• Chopped fresh Italian parsley

• Pano de queijo

Wrap cinnamon stick, bay leaves, star anise, and peppercorns in piece of cheesecloth and tie to secure; set aside.

Melt butter with oil in heavy large pot over medium-high heat until butter starts to brown. Sprinkle short ribs with salt and freshly ground black pepper. Working in 2 batches, add short ribs to pot and cook until deep brown on all sides, turning occasionally, 7 to 8 minutes per batch. Transfer ribs to large bowl.

Add onion to same pot and sauté over medium-high heat until golden brown, about 5 minutes. Add spice packet and Worcestershire sauce; stir 1 minute. Return short ribs to same pot; sprinkle with flour and stir 1 minute. Add ale, broth, and stout, then prunes and brown sugar; bring to boil. Sprinkle lightly with salt and freshly ground black pepper. Spread mustard over bread slice, then place bread slice atop short ribs in pot, pressing to submerge bread into liquid. Reduce heat to medium-low, cover, and simmer until short ribs are very tender and begin to fall off bones, stirring occasionally, about 2 1/2 hours. Discard spice packet. Transfer short ribs to plate. Strain pan juices through large sieve set over large bowl; reserve solids in strainer. Spoon fat from top of pan juices and discard. Return juices to same pot and boil until liquid is reduced to 950ml , 15 to 20 minutes. Season juices to taste with salt and pepper. Return short ribs and solids from strainer to juices in pot and simmer until heated through, about 10 minutes longer. Transfer short ribs and sauce to large bowl; sprinkle with parsley and serve.

A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.