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Lean Beef Strengthens Diets for a Leaner, Healthier America

Braised Pineland Farm Beef Short Ribs

Patrick Feury Chef / Partner Nectar, Berwyn Pa

Marinade for Short Ribs

• 5# Pineland beef short ribs
• 1 carrot, peeled, quartered and sliced
• 2 onions, quartered and sliced
• 1 stalk celery sliced
• 5 sprig thyme
• 2 qt red wine
• 3 gal. water

Method

1. Portion the ribs into 8 oz portions.
2. Layer meat and vegetables with wine and let sit for 24 hours

Cooking Pineland Farm Short Ribs

1. Separate wine from vegetables and meat
2. Dry short ribs and season with salt and pepper let sit for 15 minutes to cure.
3. Sear the ribs in a large stainless pot on all sides until golden brown.
4. Remove the ribs from the pot and add the vegetables, cook until caramelized.
5. Add the wine to the pot, reducing the wine by half while skimming off the foam.
6. Return the short rib to the pot.
7. Add the water. It needs to cover the ribs. Let cook 2 ½ - 3 hours or until the meat is tender. If you stick a fork in the rib and it slides right out then they're good.
8. Remove the meat from the liquid and strain the liquid through a fine strainer.  Let liquid settle so the fat rises to the top; remove the fat.
9. Lightly season the short ribs with a little salt and let the ribs cool.
10. Reduce the liquid by two thirds. That will be your sauce for the ribs.
11. I like to serve with at Nectar, Lancaster Yukon Gold Potatoes, Organic Pea top Salad and Tai chili hollandaise.

Braised Beef With Barley And Beans

Peter Berley, Chef and Winner of an IACP Award and a James Beard Award

Serves 4 to 6

Ingredients

• 1 1/2 pounds beef chuck or brisket, or shank
• 1 pound beef short ribs, trimmed of excess fat
• 1 tablespoon vegetable oil
• 1 cup dry red wine
• 1 tablespoon extra virgin olive oil
• 1 pound onions, roughly chopped
• sea salt or kosher salt
• 1/4 cup peeled garlic cloves
• 2 tablespoons organic brown sugar
• 1 tablespoon sweet paprika
• 1 teaspoon sweet smoked paprika
• 1 teaspoon whole cumin seeds
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dried chickpeas, soaked and drained
• 1/2 cup dried kidney beans, soaked and drained
• 1 cup pearl barley, tied loosely in cheesecloth
• 1 pound russet potatoes, peeled and halved (quartered if large)
• 1 pound carrots, peeled and cut into 2-inch chunks
• chopped fresh parsley, for garnish

Procedure

1. Preheat oven to 250 F.
2. Wick away any moisture from the surface of the meat with a paper towel. In a heavy, wide, sauté pan or skillet over medium heat, warm the vegetable oil until hot, but not smoking. Add the meats and sear, turning occasionally, until well-browned, 15 to 20 minutes. Don’t rush the browning—the meat could burn, resulting in a bitter-tasting stew. Transfer the meat to a platter, pour off the fat from the pan, and wipe the pan clean with a paper towel.
3. Return the pan to medium heat and pour in the wine, scraping up any browned bits from the bottom of the pan.  Pour the wine and the browned bits into a bowl and reserve.
4. In a 5- to 7-quart cast iron or enamel Dutch oven over medium heat, warm the olive oil. Add the onions, 1 teaspoon salt and cook and stir until translucent, 3 to 4 minutes. Add the garlic cloves, sugar, sweet and smoked paprikas, cumin seeds, 1 teaspoon salt, and the black pepper. Cook and stir until the spices are fragrant, about 2 minutes. Stir in the reserved wine
5. Spread the soaked and drained beans over the onion mixture. Place the cheesecloth sack of barley on top of the beans. Layer the browned meat, potatoes, carrots over the grains.
6. Gently pour 4 cups cold water down the side of the pot, so as not to disturb the layers. Raise the heat to medium-high and bring the mixture to a boil. Skim off and discard the scum that rises to the surface.
7. Add 2 teaspoons salt. Cover the pot and braise in the oven until the meat can be easily pierced with a fork, about 4 hours.
8. Uncover the casserole and spoon off and discard as much of the surface fat as you can (or cool, refrigerate and skim before re-heating and serving).
9. Transfer the vegetables and meats to a warm serving platter. Retrieve the cheesecloth sack containing the grain and set aside on a plate until it is cool enough to handle. Once cooled, cut open the sack with kitchen shears and pour the grains onto the serving platter. With a slotted spoon scoop the beans and onions onto the platter.
10. Strain the juices from the casserole into a gravy boat.
11. Scatter the dish with parsley and pass the pan juices on the side.

http://peterberley.com/