Braised beef short ribs
Ingredients
32 oz. boneless short ribs
2 tsp. salt
2 tsp. pepper
1 tsp. paprika powder
¼ cup olive oil
1 onion
2 celery stalks
2 carrots, peeled
2 cups red wine
3 cups veal stock (or beef broth)
3 cups chicken stock
4 parsley stems
2 sprigs of thyme
3 bay leaves
Preparation
Season short ribs all over with salt, pepper and paprika powder. Heat oil at medium high heat in a heavy pan and add short ribs. Sear short ribs on all sides and remove from pan. Add onion, celery and carrots. Saute for 4 minutes and add tomato paste. Allow tomato to caramelize for one minute, deglaze with red wine and reduce wine until almost dry, add veal stock and chicken stock. Bring to a simmer, add short ribs back to pan, add parsley, thyme and bay leaves and cover for another half hour. Remove short ribs from sauce, strain vegetables from sauce and serve in 5 oz. portions.
Cheddar polenta cake
Ingredients
2 cups water
½ cup Hayden Mills polenta
2 tsp. salt
4 oz. AZ Farms Cheese cheddar cheese curds
½ cup roasted corn kernels
1 qt. canola oil
Preparation
Heat water in a heavy bottom pot, add salt and stir. As water just comes to a simmer, slowly whisk in the polenta. Reduce heat to low and continue stirring to keep polenta from sticking. Keep polenta on low heat until thick and cooked through – about 30 minutes, then add roasted corn and remove from heat. In a greased muffin tin, place a small amount of the cooked polenta. Place cheese curds inside and top with more polenta. Place in refrigerator to set up over night. When ready to eat, place oil in a pot and heat to 325 degrees. Fry the polenta cakes until golden brown, about 4 minutes.
