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    DAUBE OF BEEF SHORT RIBS WITH OLIVES & ORANGE-CUMIN CARROTS
    from "Artisanal Cooking" by Terrance Brennan and Andrew Friedman

    Most chefs feel like they were ahead of the curve with at least one ingredient in their career, and that's how I feel about short ribs. They're all the rage right now, but I've been serving them at Picholine since we opened in 1993. It's one of my favorite cuts of meat, rich and succulent and easy to cook.

    This version is based on the Provençal daube, or stew, of beef. The alcohol is cooked out of the wine and the beef is marinated for 24 to 48 hours. It's very hearty, with the wine's full-bodied, fruit-forward essence dominating.

    This dish can be made a day or ahead of time to further develop its flavor. It's a perfect make-ahead dinner for Saturday night parties or Sunday night family dinner.

    Serves 4

    INGREDIENTS (CLICK TO BUY)

    For the Beef Daube
    1/4 cup plus 1 tablespoon olive oil
    1/2 cup celery, large dice
    1/2 cup peeled carrots, large dice
    1 cup onion, large dice
    4 pieces bone-in beef short ribs (about 6 pounds total weight), 4-inches long, trimmed of excess fat
    2 cups port
    3 bottles (1 liter each) red wine
    2 heads garlic, halved crosswise
    8 sprigs thyme
    3 bay leaves
    6 flat-leaf parsley stems, with their leaves
    1/2 medium leek (cut lengthwise), white and light green part only
    1 cup all-purpose flour
    About 6 cups veal stock or low-sodium, store-bought beef broth
    Orange peel from half an orange, removed in strips with a vegetable peeler
    6 (preferably salt-packed) anchovy fillets, rinsed (optional)
    1/3 cup Nicoise olives, pitted and halved (optional)
    Black pepper in a mill
    2 tablespoons unsalted butter

    For the Orange-Cumin Carrots
    1 teaspoon whole cumin seeds
    4 tablespoons unslated butter
    2 cups young carrots, peeled and cut diagonally between 1/8 inch and 1/4 inch thick
    1/2 cup freshly squeezed orange juice
    2 teaspoons freshly squeezed lemon juice
    Kosher salt
    Black pepper in a mill

    Print recipe
    PREPARATION

    Heat 3 tablespoons of the oil in a large saucepan over medium heat. Add the celery, carrots, onions, and a pinch of salt, and cook, stirring until softened but not browned, approximately 10 minutes. Add the port, red wine, and garlic and bring the liquid to a boil. Lower the heat and simmer for 5 minutes to cook out the alcohol. Remove the pot from the heat and let cool completely.
    Put the short ribs in a container and pour the liquid over the ribs. Cover and refrigerate for 1 to 2 days. (Be sure the container is small enough so that the liquid completely covers the ribs.)
    Set the thyme sprigs, bay leaves, and parsley against the cut side of the leek half and tie the bundle together with butcher string. Remove the short ribs from the marinade and pat dry. Strain the marinade through a fine-mesh strainer into a Dutch oven or large, heavy-bottomed pot, and bring to a boil over high heat, reserving the vegetables. Lower the heat and let simmer until the liquid is reduced by two-thirds, approximately 2 hours.
    Meanwhile, pour the remaining 2 tablespoons oil into a 12-inch sauté pan and heat it over medium-high heat. Dredge the ribs in flour, and sear the short ribs two at a time, approximately 3 minutes per side. As they are done, transfer them to the Dutch oven with the liquid.
    Preheat the oven to 325°F. Add enough stock to cover the ribs, the orange peel and anchovies, if using, and the leek and herb bundle, and bring to a simmer over high heat. Lower the heat, add the leek and herb bundle, and bring to a simmer over high heat. Cover the Dutch oven and transfer to the oven. Cook until the beef is tender and pulling away from the bone, 2 1/2 to 3 hours. Remove the pot from the oven, transfer the meat to a platter, and set it aside.
    Strain the liquid through a fine-mesh strainer set over another pot. Set the sauce over medium heat, add the olives, if using, bring to a simmer, and let simmer until it reduces enough to coat the back of a wooden spoon, approximately 1 hour, skimming any foam and oil that rise to the surface. (You should have about 5 cups liquid.) Season with salt and pepper, then whisk in the butter to enrich and emulsify the sauce, round out the flavor, and give it a beautiful sheen.
    Remove the bones from the short ribs and cut each piece in half. Divide the carrots evenly among 4 dinner plates and place 1 piece of beef on top. Ladle about a 1/4 cup sauce over the ribs and serve.
    Orange-Cumin Carrots
    Preheat the oven to 350°F. Put the cumin seeds in a sauté pan and toast over low heat, shaking constantly, until fragrant but not browned, 2 to 3 minutes. Remove the pan from the heat and let the seeds cool.
    Melt the butter in a saucepan set over medium-low heat. Add the carrots, orange juice, and cumin seeds. Bring the mixture to a simmer, cover and transfer the pan to the overn. Cook until the carrots are tender to the tines of a fork, approximately 18 minutes. Add in the lemon juice and season with salt and 3 grinds of pepper, or to taste. Pour off any excess liquid, or use it to make a sauce (see Embellishment). The carrots can be cooled, covered, and refrigerated for up to 24 hours.
    Embellishment: Make a glaze for the carrots by simmering the juices they give off when cooked in a saucepan until thick enough to coat the back of a wooden spoon. Toss the glaze in with the carrots just before serving.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Celery, Medium - $2.99/ea Save! 2 for $5.00
     Farm Fresh, Med
     
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
     
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
      Graham's Ruby Port
    This product is currently unavailable.
     
      Trapiche Pinot Noir - $8.99/ea plus tax Save! Just $8.09 each when you buy 12 or more.
     750ml
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     

    lb
    Beef Short Ribs - $7.99/lb
     Standard, Standard Pack, Hand-cut
     
      Thyme - $1.49/ea
     Farm Fresh
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
      Leeks, Bunch - $3.49/ea
     Farm Fresh, bunch
     
      College Inn Fat Free & Lower Sodium Beef Broth - $1.49/ea
     14.5oz
     
      Navel Orange - $1.29/ea Save! 5 for $5.00
     Farm Fresh, Lg
     
      FreshDirect Cumin Seed - $3.69/ea
     2oz
     
      Lambeth Groves Fresh Orange Juice - $2.99/ea
     1 quart
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
    Optional Ingredients
      Roland Anchovy Fillets in Olive Oil, Jar - $3.99/ea
     4.2oz
     
      Nicoise Olives
    This product is currently unavailable.
     
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Bay Leaves - $3.79/ea
     0.14oz
     
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
     2lb
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      Hotel Bar Unsalted Butter - $4.99/ea
     4 sticks
     
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