Braised Short Ribs and Celery with Celery Seed Polenta

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¿Cómo Preparar Braised Short Ribs and Celery with Celery Seed Polenta?

Ingredientes de Braised Short Ribs and Celery with Celery Seed Polenta

5 lb. bone-in English-style beef short ribs
Kosher salt and freshly ground black pepper
2 Tbs. olive oil; more as needed
1/2 cup chopped shallots
2 Tbs. unsalted butter
6 medium cloves garlic, chopped
3 Tbs. fresh lemon juice
4 cups lower-salt beef broth
1 cup dry white wine
1/2 cup coarsely chopped walnuts, toasted
2 Tbs. whole-grain Dijon mustard
1-1/4 tsp. celery seeds
1 head celery, outer ribs peeled and cut on the diagonal into 3-inch pieces (to yield about 4 cups), inner leaves reserved for garnish
8 oz. shiitake mushrooms, stemmed, large caps cut in half
4 sprigs fresh thyme
1/2 tsp. finely grated fresh lemon zest
3 Tbs. cornstarch
Toasted walnut oil, for serving

Resumen de la Preparación

A continuación un breve resumen para la preparación de Braised Short Ribs and Celery with Celery Seed Polenta.

Position a rack in the center of the oven and heat the oven to 325°F.
Generously season the ribs on all sides with salt and pepper. Heat the oil in a 6- to 7-quart Dutch oven or other heavy-duty pot over medium-high heat. Add half of the ribs, and brown on all sides, 3 to 4 minutes per side. Transfer to a rimmed baking sheet, and repeat with the remaining ribs, adding more oil if needed.
Reduce the heat to medium, add the shallots and butter, and cook, stirring, until the shallots begin to brown, 1 to 2 minutes. Add the garlic and cook, stirring, for another 15 seconds. Add the lemon juice and scrape up any browned bits from the bottom of the pot. Add 3-3/4 cups broth, the wine, walnuts, mustard, and celery seeds; stir to combine.
Return the ribs to the pot, cover the surface with a piece of parchment, cover the pot with the lid, transfer to the oven, and braise for 2 hours.
Stir in the celery, mushrooms, thyme, and lemon zest. Replace the parchment, cover with the lid, and braise until the beef is very tender, 40 to 50 minutes.
Using a slotted spoon, transfer the ribs, celery, mushrooms, and thyme to a rimmed baking sheet, leaving the liquid in the pot. Bring the liquid to a simmer over medium heat. In a small bowl, combine the remaining 1/4 cup broth with the cornstarch. Stir this slurry into the liquid, a little at a time, until thickened to your liking for a sauce (you may not need it all). Return the ribs, celery, and mushrooms to the sauce (discard the thyme), and keep warm.

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