Stout-Braised Short Ribs

Ingredients for Stout-Braised Short Ribs

• 50g packed dark brown sugar

• 1 tablespoon paprika (not hot)

• 1 tablespoon curry powder (preferably Madras)

• 2 teaspoons ground cumin

• 2 teaspoons black pepper

• 2 ملعقتان صغيرتان من الملح

• 1 teaspoon dry mustard

• 4 to 1.9kg beef short ribs, cut into 4-inch pieces

• 4 medium leeks (white and pale green parts only), chopped (475ml )

• 3 ملاعق كبيرة زيت زيتون

• 4 medium carrots, chopped (250g )

• 3 celery ribs, chopped (1 1/2 cups)

• 2 Turkish bay leaves or 1 California

• 40g chopped garlic (5 to 6 large cloves)

• 425ml beef broth (400g)

• 2 (350g) bottles stout such as Mackeson or Guinness

• 2 (14- to 425g ) cans diced tomatoes

• Accompaniment: buttered egg noodles tossed with chopped fresh parsley

• a wide 6-qt heavy nonreactive pot with a lid

Put oven rack in lower third of oven and preheat oven to 191°C.

Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.

Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.

Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.

Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.

Skim off excess fat from surface of sauce. Discard bay leaves.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.