Thursday, February 6, 2014
TGGD Recipe: SHORT RIB STEW AND PARSLEY DUMPLINGS
This is a great winter dinner...A one pot Meal and serves 4-6 persons
2 pounds short ribs* cut into 3-4 inch pieces
1/4 cup all purpose flour
1tso ground black pepper
1 cup red wine or apple juice
2 x 15ozs canned, chopped tomatoes, and their juice
3 cloves garlic smashed and minced
1tbsp Worcestershire sauce
2 cups carrots thick sliced
2 cups onions minced
1 cup celery minced
2 tsp dried herbs ( thyme/oregano/sage)
2 bay leaves
1 cup potatoes in 1 inch dice
parsley dumplings ( recipe to follow)
Mix the flour and seasonings and dredge the meat on all sides.
Heat the oil on a Dutch oven or heavy bottomed pan and saute to color on all sides.
COOK THE VEGETABLES AS IN TGGD
Add the wine and saute for 3 mins, stirring the bottom of pan well.
Add the canned tomatoes, herbs, garlic and Worcestershire sauce.
Tightly cover and simmer for 1 1/2 hours.
Add the potato and re cover and simmer for 45 mins.
Skim off any fat and scum.
Test seasonings, while stew is still bubbling add the dumplings, cover the pan and bring to boil and then simmer for 15 mins..keep pan covered during this time.
Check the dumplings are cooked (tender) and serve in warm bowls, removing the bay leaves.
* May also use chicken pieces, skin and fat removed and cook for just 1 hour + 15 mins
Oxtail and cook first time for 2 hours then proceed with original recipe, also add 1/2 cup sherry
1 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup minced parsley
1/2 cup milk (nut milk is fine)
2 tbsp oil
Sift together the dry ingredients into a bowl, add the minced parsley
Mix the milk and oil together then gently fold into the dry, adding enough milk just to moisten.
Then drop by tablespoon into simmering stew, and tightly lid. Cook for 25 - 30 mins until they are light and fluffy (they will expand double).