Photo: Good Eats Beef Stew Recipe
Ingredients
- 1/4 cup tomato paste
- 1/4 cup apple cider vinegar
- 1 1/2 teaspoons Worcestershire sauce
- 1 tablespoon paprika
- 1 1/2 teaspoons dried herbs, any combination of thyme, oregano and rosemary
- 3 pounds English-cut short ribs
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 1 large yellow onion, thinly sliced
- 1 pound red potatoes, unpeeled and diced small
- Freshly ground black pepper
- 1 tablespoon chopped fresh parsley leaves
Directions
In a large mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs. Set aside.
Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package into a metal pan and put into a cold oven on the middle rack. Set the oven to 250 degrees F and cook for 4 hours.
Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling or if serving the next day, place in the refrigerator until ready to finish.
Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another time. Place the fat into a large saucier and place over medium heat. Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook for 30 minutes or until the potatoes are fork tender.
Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding. Once the potatoes are tender, uncover and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley.
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By NaturesPace
Virginia
on May 21, 2012
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Excellent! I have made this several times and we really like it. Like others, I add some other veggies, like carrots and celery. I think it would be great with a boston butt. I might try smoking the boston butt for an hour then finish it in the oven for a few hours.
By lisa_earthmom_7...
Tacoma, WA
on April 12, 2012
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This recipe was tasty, but didn't turn out the way I thought it would. I expected it to turn out like stew, which in my mind is chunky, thick soup, but it was more like a moist hash. I will make this again, but will add some beef broth or beer or wine to make more like a stew. I would also suggest adding celery and carrots to this, but I'm a traditionalist.
The best part about this recipe is that the long cooking time at the low heat of 250 degrees tenderizes the meat. The vinegar helps too! This technique will be really useful to me in future cooking.
By flowerchild1959
Carbondale, IL
on January 04, 2012
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I made this recipe as is except for the apple cider vinegar which I did not have on hand. (I always try to do that the first time. I can tweak it next time to my taste. I used balsalmic vinegar instead. This made an amazing beef stew. The flavors worked very well.
And yes, leftovers were even better the next day.
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