Amarone Braised Beef Short Ribs With Taleggio Polenta And Mission Fig Glaze Recipes

Steps:

• For the short ribs: Preheat the oven to 325 degrees F.
• Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sprinkle the short ribs generously with salt and pepper, then add them to the pot and brown on all sides until golden, about 8 minutes. Transfer to a plate.
• Add the mushrooms to the drippings in the pot and cook, stirring occasionally, until softened and all the water has cooked out, about 8 minutes. Add half the garlic and continue to cook, stirring frequently, until the mushrooms are crisp and golden and the garlic is softened, about 3 minutes more. Use a slotted spoon to transfer the mushroom mixture to a bowl; set aside.
• Reduce the heat to medium, add the carrot, onion, rosemary and remaining garlic to the pot and cook, stirring often and scraping up any browned bits from the bottom, until the onions and carrots are softened, about 5 minutes. Pour in the wine and bring to a boil. Cook until slightly reduced, about 3 minutes. Stir in the arrabbiata sauce and 2 cups water and return the short ribs to the pot. Bring to a boil, cover with a tight-fitting lid and transfer to the oven. Cook until the meat is fork-tender, about 2 1/2 hours.
• Remove the meat from the sauce and transfer to a plate. Set the sauce aside to let the braising liquid and fat separate, about 10 minutes, then skim off and discard the fat. Discard the rosemary sprig, stir in the reserved mushrooms and add salt and pepper to taste. If you prefer it spicier, add crushed red pepper as well. Return the short ribs to the sauce and keep warm over low heat.
• For the polenta: Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in 1 1/2 teaspoons salt. Lower the heat to a gentle simmer and cook, stirring frequently, until the cornmeal is creamy and no longer grainy, about 30 minutes. Remove from the heat and stir in the Parmesan and butter.
• Divide the polenta among 6 shallow bowls and top each with a short rib and some sauce. Sprinkle with the parsley.

Steps:

• Braise short ribs:
• Put oven rack in lower third of oven and preheat oven to 250°F.
• Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
• Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
• Add veal stock, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.
• Cook vegetables while beef braises:
• Blanch pearl onions in a wide 2- to 3-quart heavy saucepan of boiling water 1 minute, then drain in a sieve. When just cool enough to handle, peel onions with a paring knife, trimming root end just enough to leave onions intact.
• Heat butter in dried saucepan over moderate heat until foam subsides, then cook onions, stirring occasionally, until brown spots appear, 3 to 5 minutes. Stir in vinegar, then add chicken stock and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 25 minutes. Uncover and boil, if necessary, until liquid glazes vegetables.
• While vegetables are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, 4 to 6 minutes. Add mushrooms and cook, stirring, until mushrooms are tender and bacon is browned and crisp, about 4 minutes. Transfer with a slotted spoon to vegetables in saucepan.
• Assemble dish:
• Transfer a short rib to each of 4 soup plates and keep warm in oven. Pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids, then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper. Add about 2 cups sauce to vegetables (reserve remaining sauce for another use), then spoon mixture around short ribs.

Steps:

• In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
• In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
• Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
• In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.