This recipe is from Cooking Light Magazine (May 2008)
Ingredients
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-
2 pounds boneless beef short ribs trimmed and cut into 2-inch pieces
-
3/4 tsp salt divided
-
1/2 tsp freshly ground black pepper divided
-
Cooking spray
-
1/2 cup yellow onion thinly sliced
-
1/2 cup carrot thinly sliced
-
1/2 cup leek thinly sliced
-
1/4 cup shallots thinly sliced
-
1/4 cup celery thinly sliced
-
1/4 cup mushrooms thinly sliced
-
1 garlic clove crushed
-
2 cups cabernet sauvignon or other dry red wine
-
5 whole black peppercorns
-
2 thyme sprigs
-
1 parsley sprig
-
1 bay leaf
-
2 (14-ounce) cans fat-free, less-sodium beef broth
-
4 tsp all-purpose flour
-
1 tbsp butter
-
1/4 cup fresh parsley chopped
Recipe Method
1. Sprinkle
beef with 1/2 teaspoon
salt and 1/4 teaspoon
pepper.
Line a medium bowl with a 16-inch square piece of
cheesecloth. Heat a
Dutch oven over medium-high heat.
Coat pan with
cooking spray.
2. Add half of beef to pan; cook 5 minutes, browning on all sides. Transfer beef to cheesecloth-lined bowl. Repeat procedure with remaining beef. Loosely knot edges of cheesecloth to form a bundle. Keep warm.
3. Add onion and next 6 ingredients (through garlic) to pan; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Saute 5 minutes or until onion is tender. Add wine, peppercorns, thyme sprigs, parsley sprig, and bay leaf to pan; bring to a boil.
4. Cook 11 minutes or until wine almost evaporates. Place meat bundle on top of vegetables; add any liquid from bowl to pan. Add broth to pan; bring to a simmer. Cover, reduce heat, and cook 1 1/2 hours or until beef is tender.
5. Transfer meat bundle to a clean bowl using tongs, and keep warm. Strain broth through a colander into a bowl, and discard solids. Place a zip-top plastic bag inside a 4-cup glass measure. Pour broth into bag, and let stand for 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag.
6. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Add flour to pan, stirring with a whisk, and bring to a boil. Cook until reduced to 1 1/4 cups (about 10 minutes). Add 1 tablespoon butter, stirring until butter melts. Serve with beef. Sprinkle with chopped parsley.
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