Short-rib Bourbon Stew With White-cheddar Grits
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Gma1 | 1 | Servings |
INGREDIENTS
| 4 | lb | Beef short-ribs, cut into |
| individual | ||
| ribs | ||
| Salt and freshly ground | ||
| black pepper | ||
| 1 | c | Bleached all-purpose flour |
| 1/2 | c | Olive oil |
| 1/2 | c | Bourbon |
| 3 | T | Chopped garlic |
| 3 | Bay leaves | |
| 2 | T | Chopped fresh thyme leaves |
| 4 | c | Beef stock |
| 1 | pt | Pearl onions |
| 1 | c | Baby carrots or 1 cup sliced |
| carrots | ||
| 1 | c | Baby turnips or 1 cup sliced |
| turnips | ||
| 1 1/2 | lb | New or small red potatoes |
| 1/4 | c | Finely chopped parsley |
| 2 | T | Chopped horse-radish |
| 2 1/2 | c | Milk |
| 1/2 | c | Quick-cooking white grits |
| 2 | T | Heavy cream |
| 1/2 | c | Grated white Cheddar Cheese |
INSTRUCTIONS
In a mixing bowl, season the short-ribs with salt and pepper. Toss with flour and mix well. In a large dutch oven, add 1/2 cup of oil. Add 1/2 batch of the meat a time and brown them. Repeat. After 3 or 4 minutes ---take the beef ribs out and set aside. Add 1/2 cup bourbon to deglaze pan. Add beef stock ---add garlic, bay leaves, thyme and a teaspoon black pepper. Then add short ribs back to the pan with stock Cook for 2 hours. In a mixing bowl, add pearl onions, baby carrots peeled, baby turnips new potatoes quartered and season with salt and pepper. Add vegetables to stew and cook for 1/2 hour. Stir in 1/4 cup finely chopped parsley. Then stir in 2 tbsp horse-radish. Check the seasoning and add salt and pepper if needed. Keep warm until ready to serve with grits. TIP: If you want liquid to thicken liquid of the stew make a slurrey with 2 tbsp flour (or 2 tbsp corn-starch) + 2 tbsp water and mix into broth of stew. Serves 4. White-Cheddar Grits: Bring the milk, seasoned with salt, to boil in a medium-size saucepan over medium heat. Add the remaining butter. While stirring, slowly add the grits, breaking up any lumps. Cook over medium heat, stirring occasionally, until the grits are tender and slightly thick, 15 to 20 minutes. Add the heavy cream and 1/4 cup of the cheese, stirring until the cheese is completely melted. Season with salt/pepper. Converted by MC_Buster. NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 10141
Calories From Fat: 7414
Total Fat: 825.3g
Cholesterol: 1529.1mg
Sodium: 10457.7mg
Potassium: 8431.1mg
Carbohydrates: 336.4g
Fiber: 28g
Sugar: 75.7g
Protein: 337.7g