Short Rib Bourbon Stew With White Cheddar Grits Recipe
Servings: 1
Ingredients
- 4 lb Beef short-ribs, cut into individual ribs
- Â Â Salt and freshly grnd black pepper
- 1 c. Bleached all-purpose flour
- 1/2 c. Extra virgin olive oil
- 1/2 c. Bourbon
- 3 Tbsp. Minced garlic
- 3 x Bay leaves
- 2 Tbsp. Minced fresh thyme leaves
- 4 c. Beef stock
- 1 pt Pearl onions
- 1 c. Baby carrots or possibly 1 c. sliced carrots
- 1 c. Baby turnips or possibly 1 c. sliced turnips
- 1Â 1/2 lb New or possibly small red potatoes
- 1/4 c. Finely minced parsley
- 2 Tbsp. Minced horse-radish
- 2Â 1/2 c. Lowfat milk
- 1/2 c. Quick-cooking white grits
- 2 Tbsp. Heavy cream
- 1/2 c. Grated white Cheddar Cheese
Directions
- 1. In a mixing bowl, season the short-ribs with salt and pepper. Toss with flour and mix well.
- 2. In a large dutch oven, add in 1/2 c. of oil. Add in 1/2 batch of the meat a time and brown them. Repeat.
- 3. After 3 or possibly 4 min -take the beef ribs out and set aside. Add in 1/2 c. bourbon to deglaze pan. Add in beef stock -add in garlic, bay leaves, thyme and a tsp. black pepper. Then add in short ribs back to the pan with stock Cook for 2 hrs.
- 3. In a mixing bowl, add in pearl onions, baby carrots peeled, baby turnips new potatoes quartered and season with salt and pepper. Add in vegetables to stew and cook for 1/2 hour. Stir in 1/4 c. finely minced parsley. Then stir in 2 tbsp horse-radish. Check the seasoning and add in salt and pepper if needed. Keep hot till ready to serve with grits.
- 4. TIP: If you want liquid to thicken liquid of the stew make a slurrey with 2 tbsp flour (or possibly 2 tbsp corn-starch) + 2 tbsp water and mix into broth of stew.
- Serves 4.
- White-Cheddar Grits:1. Bring the lowfat milk, seasoned with salt, to boil in a medium-size saucepan over medium heat. Add in the remaining butter. While stirring, slowly add in the grits, breaking up any lumps.
- 2. Cook over medium heat, stirring occasionally, till the grits are tender and slightly thick, 15 to 20 min. Add in the heavy cream and 1/4 c. of the cheese, stirring till the cheese is completely melted. Season with salt/pepper.
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