RECIPe
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Braised Short Ribs with Port Wine, Star Anise & Cinnamon
Another recipe inspired by The Flavor Bible, which explores how certain ingredients (often unexpectedly) come together to create harmonious, layered flavors. Here, the combination of port wine, star anise, and cinnamon brings warmth, depth, and a touch of intrigue to classic braised short ribs.
CLASSIC FRENCH RAGOUT
This recipe is all about nailing the classic sauce à la minute, a reduction of white wine, shallots, and tarragon that’s finished with cream and a touch of butter.
Madeira short - RIBS
Braising short ribs marinated in Madeira wine offers a delicious alternative to the traditional red wine marinade, turning the meat into succulent, candied pieces of goodness.
CORSICAN RAGOUT
First the beef is braised and slow-cooked in the oven, similar to the Beef Bourguignon. However, the sauce is then separated from the beef and stirred through macaroni, creating a pasta dish that is served alongside the ragout.
ALSATIAN BAECKEOFFE
The "Baeckeoffe” is an Alsatian specialty made with Riesling wine, three types of meat, onions, and potatoes. The pot is sealed with baker’s dough and cooked in the oven for 3 hours.
BEEF CARBONNADE
Slow cooked beef with caramelized onions, fresh herbs and dark Belgium beer.
ONION AND MEAT TART
The meat used in this dish typically consists of leftover cooked meats sitting in the fridge or even meat salvaged from a batch of brown stock you have just made.
