Denise’s Braised Short Ribs in Shiitake Prune Sauce with Polenta from the TM6
Pane-Bistecca
Denise’s Braised Short Ribs in Shiitake Prune Sauce is a feast for the palate! As the dish takes quite a long time to cook, it’s worth cooking a large quantity at once. Freezing and defrosting takes less time than cooking. But the long cooking time makes the dish really incredibly good and the meat soft as butter. The shiitake mushrooms with the dried plums give the meat a hearty, unusual flavor that goes really well with the beef.
I served them with a nice Polenta! A feast!
I served them with a nice Polenta! A feast!
Ingredients
800 g boneless Beef short Ribs cut into 8 cm long strips
2 Carrots, cut into 2.5 cm long pieces
1 Celery stalk, cut into 2.5 cm pieces
20 g fresh Thyme
2 Bay Leaves
1 tbsp black Peppercorns
5 Onions
3 whole Garlic Bulbs
1 L Red Wine
Salt and Pepper
I also added 1 tbsp Chili
4 tbsp Duck Fat or Oil
800 ml Beef Broth
200 g fresh Shiitake Mushrooms, sliced
200 g dried Plums, I left them whole
Instructions
1
Step 1
In a large bowl or tubberware, mix the beef ribs with the carrots, celery, thyme, bay leaves, and peppercorns. Dice 3 onions and add. Cut 2 garlic bulbs crosswise without peeling and add. Pour in the red wine and leave to marinate overnight in the fridge.
2
Step 2
Remove the meat from the marinade and dry with kitchen paper. Then season well. Drain the liquid from the marinade through a sieve into a bowl. Separate the thyme, bay leaf and peppercorns from the vegetables and put everything to one side.
3
Step 3
Heat 2 tablespoons of duck fat or oil in a casserole and fry the meat well. (approx. 10 minutes) Set aside.
4
Step 4
Heat 1 tablespoon of duck fat or oil in the same pan and fry the vegetables well. (approx. 10 minutes) Pour in the marinade and mix well. Bring to the boil and reduce by half. (approx. 15 minutes) Add the stock, meat and herbs, mix well, cover and simmer in the oven at 190 C for 2 hours.
5
Step 5
Then remove the meat from the casserole, cover and put to one side. Pour the liquid through a sieve into a clean casserole and bring back to the boil and reduce by half. (approx. 10 minutes) Set aside.
6
Step 6
Heat the remaining duck fat or oil in a frying pan and brown the mushrooms, then set aside. Dice the remaining 2 onions, peel the garlic bulb and slice the cloves. Cook the onions in the same pan until soft, then add the garlic and cook. Then add the mushrooms and dried plums. Allow everything to heat through briefly. Then add everything to the casserole with the marinade. Season the sauce to taste. Add the meat and heat through thoroughly.
Notes
I have reduced the quantities, but it is worth making the whole amount and freezing it.
Polenta from the TM6
Pane-Bistecca
I like to cook my polenta in my TM6, so I don’t need to move it around throughout the cooking. But of course, you can cook it also the traditional way in a pot.
Ingredients
800 ml Water
1 tsp Salt
25 g Butter
200 g coarse Cornmeal
30 g grated Parmesan
10 g Butter
Instructions
1
Step 1
Put the water, salt and 25 g butter in the pan and cook for 12 min. at 100 °C/speed 1.
2
Step 2
Mix for 1 minute/speed 2, allowing the corn flour to trickle in through the opening of the lid. Leave the spatula in the opening and mix for 20 seconds/speed 3.
3
Step 3
Leave the spatula in place and cook for 40 minutes/ 100 C degrees/speed 2.
4
Step 4
In the last 5 minutes, add the rest of the butter and the Parmesan.
Notes
Serve the meat with the polenta! Go to the original recipe, Denise has noted down a few tips!
