Posts tagged beef
Monday, March 10, 2008

braised beef short ribs

braised short ribs

I can’t quite decide if this Daylight Savings thing is working for me. On the one hand, it’s wonderful to leave work while the sky is still brightly lit. On the other hand, waking up at 5:30 in the morning has once again become quite difficult – and as I make my way to the subway in the morning, they sky is dark and gloomy. And it is still very cold. Which is probably why I am still a bit incredulous that this thing called spring is ever going to arrive.

It has been a stressful year for the markets so far, and thus for me at work. Though I am not an economist or a strategist, I have a very strong feeling that this sub-prime issue is not going away any time soon and everywhere you look in financial news-sources, the word “recession” turns up a few too many a time and the markets have been steadily declining on the heels of seemingly never-ending bad news. Coupled with it the rising cost of food, fuel and commodities while the consumers are watching their spending – makes for a glum story indeed.

parsley mire-poix

Which is probably why a few weeks ago, I had the craving for precisely this kind of a comfort meal: warm, rich, flavorful, with a thick sauce. I’ve been waxing poetic about braised short ribs to KS and he would nod approvingly, but I could just see in his eyes that he wasn’t really following me. Not until he tasted it, did he understand why I have not stopped talking about it. We both had seconds and needless to say there were no leftovers. And because it rained that entire day, this dish was like manna from heaven. It warmed and comforted us. I have to mention here also, that this dish is super easy – all it requires is time. If you can slow-cook this in your Le Creuset or the equivalent for 3+ hours, you are guaranteed something truly amazing. It’s pretty much fail-proof. Another note is that I chose not to puree my vegetables as the original recipe suggests because I like my vegetables chunky. And instead of cooking potatoes separately from the short ribs, I cooked them in the same pot, letting them absorb the flavors of the stew.

browned short ribs - looks gross

And though I can’t get enough of these warm, rich stews, with this vacation coming up next Friday, I just can’t wait to leave behind my winter coat and winter eating and put on my bermuda shorts and have an umbrella drink! For one glorious week we’ll be basking in the Carribean sun, lazing around on the beach and catching up on reading.

Perhaps upon our return, spring will have officially kicked off and I’ll have more spring cooking on my mind. But for now, with another rainy day facing us, I’d rather have this warm, comforting meal, over a cold, crisp salad.

braised short ribs

Continue reading braised beef short ribs.

Monday, March 19, 2007

corned beef

corned beef with cabbage, potatoes and carrots

I have, on a number of occasions, claimed that give me a holiday having nothing to do with my culture, throw some good food in it, and I’ll be more than happy to celebrate it just for the food of it. A few people in the past raised their eye brows at me when I told my stories of lamb roasts over Easter weekend, or trying (albeit unsuccessfully) to make aloo ghobi over Divali. My own favorite holiday, Thanksgiving comes with my favorite dishes, plenty of them, and a table full of friends. Interestingly enough, I quickly grew to love Thanksgiving and kind of forced it on my family. And now my mother kind of even likes it. But I digress.

after the bath

I realize that there’s just about as much Irish in me as was in Golda Meir, and I’ve never even visited the Emerald Isle. And even despite the fact that in my heart, I always felt a little Irish, with what, my love of Guinness, Irish music, my favorite writers are all Irish (Joyce, Wilde, Yates, Shaw, Thomas Lynch), cabbage and potatoes (undoubtedly stemming from my Russian upbringing) and whiskey; I cannot, rightly, lay claim to the heritage, being its eager admirer nonetheless. And yet, despite all that, when KS emailed me about making corned beef and cabbage with mustard for dinner Friday night, I leapt at the opportunity, immediately researching the recipes online. Give me slow-cooked tender meat that has been braising in the oven for hours on end, and I’m a happy girl.

corned beef ready for slicing

If any of you reading this are New Yorkers, you will probably remember Friday as the worst weather day in the history of winter 2006-2007. I don’t even know what that was that fell from the sky, but I’ve never seen anything quite so nasty. Microscopic icicles? A new strain of sleet? Spiked, armed snowflakes?

Nursing a cold and a Rudolph-red nose, the last thing I was looking forward to doing is going to Whole Foods and picking up the ingredients for our Irish-pride feast. But KS, being a gentleman and world’s most glorious boyfriend, did it for me, picking up a succulent cut of corned beef brisket from Bazzini along with a few other ingredients.

introducing - the savoy

As soon as I came home from the office, I got immediately to work around starting around 5:30pm, and by 9:30pm we had ourselves a simple, Irish meal, so delicious, we regretted not buying a larger brisket so that we could have leftovers or make it into corned beef hash (but we later decided that not only are we going to make this again soon, we’re going to brine the brisket ourselves – ha!).

kicking it up a notch

The four hours of waiting was worth every minute. And while corned beef with potatoes & cabbage is one of the simplest, easiest things to make (I still cannot believe how little effort it took and how good it tasted), it has an honesty to it that is filling, satisfying and comforting. While the weather outside was frightful, we, wrapped in fleece and wool, ate on the couch, watching the Empire Strikes Back, and gobbling up our food. The only thing missing from our dinner was soda bread, but given the fact that I just learned the soda bread I have known and liked in the past is apparently an impostor, maybe that’s okay. The authentic version sounds a bit unappetizing.

So okay, I’m not Irish by blood, but perhaps being a little Irish at heart is acceptable? And while on Saturday, I didn’t imbibe(colds and beer rarely go hand in hand), I did pick up a tome of Yates and read a few poems.

Continue reading corned beef.