Public Affairs Home
News Releases
Agricultural Review
Photos and logos
Century Farm Family
Agricultural Hall of Fame
In The Field Blog
View from the tractor (Op/Ed)
Sign-up for News Releases
Contact Us



CONNECT w/ NCDA&CS
Friend us on Facebook In the Field Blog powered by WordPress
Twitter NCDA&CS videos on YouTube
Google+ Flickr
Agricultural Review

Stout Braised Apple Brandy Farms Beef Short Ribs …with Parsnip Sweet Potato Mash and Molasses Flavored Butternut Squash

Recipe courtesy of Chef Andrew Long as seen on episode “Apple Brandy Beef,” Season 2

Ingredients:

  • 4 pounds beef short ribs
  • 1 cup diced onion
  • ½ cup diced celery
  • ½ cup diced carrot
  • 2 sprigs fresh thyme
  • 6 garlic cloves
  • 1 Bay leaf
  • 8 oounces dark stout beer
  • 12 ounces good quality beef or veal stock
  • 2 tablespoons chopped parsley

For the mash:

  • 1 pound parsnips, peeled and chopped
  • 1 pound sweet potatoes, peeled and chopped
  • 1 stick butter
  • 2 cups heavy cream
  • 1 sprig fresh rosemary
  • Salt and ground white pepper

For the squash:

  • 1 small butternut squash, peeled and chopped
  • 1 tablespoon diced shallots
  • 1 tablespoon butter
    2 tablespoon good quality sorghum molasses
    Salt and pepper

Directions:
Pre-heat oven to 300 degrees. Heat a small amount of oil in a large skillet, season ribs well with salt and pepper, and sear each side of the rib. Be careful not to crowd the pan, work in batches to prevent the pan from cooling down. When ribs are seared, remove from skillet and place snugly in glass or steel baking pan with at least 2-inch sides. After removing ribs, drain excess oil from skillet, and sauté celery, onions, and carrots 3-5 minutes until onions are translucent. Add beer, stock, thyme and bay leaf to skillet and bring to boil. Pour liquid over ribs, then cover tightly with aluminum foil. Place in oven and cook 3 ½ hours.

Combine parsnips and potatoes in saucepan, cover with cold salted water, and bring to boil. Boil 15-20 minutes until well cooked, drain. Heat butter, cream and rosemary until it comes to a simmer, add to parsnip and potato mixture, mix well, and season with salt and pepper.

Blanch squash in salted boiling water until fork tender, drain.

Remove ribs from oven. Carefully remove ribs from pan, set aside. Strain braising liquid into a saucepan and bring to simmer. As sauce simmers, ladle any fat that rises to the surface off and discard. Reduce sauce until it coats the back of a spoon, season to taste with salt and pepper.

Heat butter over high heat in skillet, sauté squash with shallots and salt and pepper. Remove from heat and add molasses.

Plate ribs next to mash and squash, spoon sauce over ribs, garnish with chopped parsley. Serves 4.

Lisa’s comments: This recipe was mouth-watering, fall-off-the-bone good! So good that when I got home I wrote a note on the calendar to make it as soon as the weather got cold. The entire family loved all of it. The beef, the parsnips - everything!

 

 

 

NCDA&CS Public Affairs Division, Brian Long, Director
Mailing Address:1001 Mail Service Center, Raleigh NC 27699-1001
Physical Address: 2 West Edenton Street, Raleigh NC 27601
Phone: (919) 707-3001; FAX: (919) 733-5047