Wine Braised Short Ribs Scented with Clove
Pumpkin Parmesan Polenta with Currants

" Groceries supplied by Whole Foods Marketplace, West Hartford Center"

Braising is a wet heat method of cooking and is best for tough cuts of meat. The slow moist heat penetrates the meat and softens the connective tissue. The food is cooked slowly in a liquid that comes up halfway to two-thirds up the food. The food is cooked covered, allowing steam to develop. The food should fit tightly in the pot with very little space between the food and the lid. Braising can be done in the oven as well as on top of the stove. The oven allows for a more even gentle heat. Always use a good heavy pot as to not burn the bottom of the pan. When the food is cooked - it should be soft enough to be easily pierced with a fork. The cover can come off to let some of the liquid evaporate. Alternatively, the food can be removed and the liquid can be reduced to the desired concentrate.

Braising is a wonderful do-ahead method of cooking. In many instances the finished braised dish is left overnight in the refrigerator to allow the flavors to develop. It is simply reheated before serving.

There are two approaches to braising 1) Brown - where the food is first seared. This adds a flavor and color to the dish. 2) White - no searing.

Basic Braising Steps for tough cuts of meat

1) Marinate in wine, herbs and aromatics overnight (optional)

Will help tenderize and flavor the meat

2) Brown the meat

Browning adds flavor

Make sure the meat is dry or it will steam

Do not crowd the pan or the meat will steam and not brown

The meat can be seasoned with salt and pepper before browning (optional)

3) Brown the vegetables (optional)

Carrots and onions are used to add flavor to the sauce. Browning creates additional flavor.

4) Use a heavy pot with a tight fitting lid. The pot should crowd the food.

5) Add herbs, spices, and flavorings that will get strained out later

6) Cover the food in the pot with parchment paper

This will help retain moisture

7) Cook with low heat (275F - 325F) not quite a simmer. Do not let boil.

8) Remove the meat when very tender. This could take 2 hours for cubed meat or up to 6 hours for large pieces like a whole leg of lamb. Strain the sauce and degrease.

9) Thickness: Reduce the sauce until the desired consistency is reached. You can simmer the sauce down until it is syrupy, add the meat and let the sauce glaze the meat. Or, add the meat to reheat and serve soupier.

Adding foods to cook in the sauce. Return the meat to the sauce and add any vegetables or flavoring that won't be strained out. Simmer until the vegetables are cooked.

WINE BRAISED SHORT RIBS SCENTED WITH CLOVE

Prudence Sloane

This dish says Winter - rich, satisfying and full of flavor. A long slow braise turns these ribs into falling off the bone tenderness. If you don't like bones Whole Foods has the short rib meat without bones or the accompanying gristle.  A"chuck eye roast” also works well but not as tender or flavorful as the short rib meat. "

Serves 4 with two ribs per person and 1/3 cup sauce per person

8 short ribs

2 tablespoons olive oil

1 large onion, cut into eighths (can leave skin on)

2 carrots, cut into 1” chunks

3 cloves garlic, smashed

1/2 cup white wine

1+ cup water or low sodium beef stock

1/8 -1/4 teaspoon ground clove

1 tablespoon tomato paste

1 tablespoon Wondra flour (instant flour found at most supermarkets)

Trim the ribs of any excess fat. Heat the olive oil in a saute pan over medium heat. Do not crowd the food or it will steam and not brown. If necessary brown the ribs in two batches. When the ribs are brown, add the onion and carrot and lightly brown – about 5 minutes. Put the browned ribs and vegetables in a heavy oven proof casserole pot. Pour the wine in the saucepan and scrape up any browned bits. Add this liquid to the braising pot. Add the garlic and water (or stock) to reach 2/3 of the way up the ribs. Bring to a simmer on top of the stove. Cover and let simmer in the oven at 300 degrees or on very low heat on top of the stove until very tender  - about 2-3 hours. (It must gently simmer and not boil)

When very tender, remove the ribs and strain the carrot and onion from the liquid. Remove the fat from the liquid with a degreasing cup or skim the fat off the top. Return the sauce to the pan and simmer until reduced to 1 1/2 cups liquid. Whisk in the tomato paste. Season with the ground clove. Off the heat sprinkle in the Wondra flour and return to a simmer.  Return the ribs to the pot to re-warm.

A quick cheat:

The initial browning adds color and flavor and is the classic way to make a braise. But the dish can be made by browning the ribs with the gravy at the end if you’re in a hurry. Just simmer the gravy completely down so the sauce coasts the ribs and begings to brown silightly in the bottom of the pan. Add a little water and repeat the procedure. The more times you brown the  sauce the deeper the flavor.

Serving suggestions:

North Italian: Polenta & Roasted Root Vegetables (recipse included) In individual serving bowls, mound some soft polenta, place two ribs on top of the polenta and spoon the sauce around the polenta.

Southern French (Provencale style: Omit the clove. Add a jar of mixed olive bruschetta topping (found at Whole foods) or some black olive tapenade to taste. Can also add a cup of  quartered plum tomatoes.  Serve with penne tossed with a little of the gravy and parmesan cheese and a green salad on the side.

Northern French: Omit the clove.  Egg noodles tossed with a little of the gravy and parmesant cheese and a green beans on the side.

Indian: Omit the clove. Add some jarred curry paste to the gravy or simmer in a curry “Simmer Sauce” (found at Whole Foods)  . Add cauliflower florets to the sauce during the last hour of cooking and frozen peas during the last 10 minutes.

SOFT PUMPKIN POLENTA WITH PARMESAN  & CURRENTS

Prudence SloaneServes 4

1 cup polenta

3 cups 1% milk

1 cup cooked pumpkin (canned is fine) or winter squash

1/2 cup currants

1/2 cup Parmesan cheese

1 teaspoon salt to taste

Combine the milk, polenta, pumpkin and currents in a medium saucepan. Whisk to combine. Place over medium heat and bring to a simmer stirring constantly once it begins to bubble. Stir until thickened. Add the Parmesan cheese and taste for salt. Serve immediately. If the polenta gets too thick add additional water or milk and stir to combine.