Stout-Braised Short Ribs

Ingredients for Stout-Braised Short Ribs

• 50g packed dark brown sugar

• 1 cuillère à soupe de paprika (pas piquant)

• 1 tablespoon curry powder (preferably Madras)

• 2 cuillères à café de cumin moulu

• 2 cuillères à café de poivre noir

• 2 cuillères à café de sel

• 1 cuillère à café de moutarde sèche

• 4 to 1.9kg beef short ribs, cut into 4-inch pieces

• 4 medium leeks (white and pale green parts only), chopped (475ml )

• 3 cuillères à soupe d'huile d'olive

• 4 medium carrots, chopped (250g )

• 3 celery ribs, chopped (1 1/2 cups)

• 2 feuilles de laurier turques ou 1 Californienne

• 40g chopped garlic (5 to 6 large cloves)

• 425ml beef broth (400g)

• 2 (350g) bottles stout such as Mackeson or Guinness

• 2 (14- to 425g ) cans diced tomatoes

• Accompaniment: buttered egg noodles tossed with chopped fresh parsley

• a wide 6-qt heavy nonreactive pot with a lid

Put oven rack in lower third of oven and preheat oven to 191°C.

Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.

Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.

Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.

Skim off excess fat from surface of sauce. Discard bay leaves.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.