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Saturday, January 07, 2012

This Saturday on the Weekend Morning Show - Moroccan Braised Beef Short Ribs

This morning on CBC's Weekend Morning Show with guest host Agatha Moir, I had the pleasure of presenting this hearty, comfort food dish. It is very simple to prepare, the trick is to let it cook long and slowly enough so as to have the beef fall off of the bones.

Locally raised beef, Ras el Hanout and Pomegranate Molasses are all available at Halal Meats and Specialty Foods at 206 Maryland St. in Winnipeg.

Moroccan Braised Beef Short Ribs
(serves 4)

4 Beef Short Ribs
2 cups caramelized red onions*
2 tbs Ras el Hanout**
1/2 cup pomegranate molasses
1/4 cup olive oil
1/2 tsp sea salt
1/2 cup chopped carrots

Preheat oven to 300ºF. Place last 6 ingredients in a casserole dish, mix and nestle ribs into the ingredients. Drizzle with a bit of olive oil and bake, basting occasionally, for 4-6 hours, until the meat comes off of the bone. Remove from the oven and serve either whole rib to each or debone and shred meat, with other ingredients and serve with egg noodles or in a hot sandwich.

Enjoy this rich and affordable winter comfort fare.

*Caramelized onions
Thinly slice 5-7 red onions over medium-low heat in a sauce pan until reduced with a pinch of salt and pepper and a drizzle of good olive oil. Add up to one cup red wine or good balsamic toward the end of cooking. You can also use a tbs of brown sugar to start the caramelization process. Use in many dishes such as in stews (above), as a condiment, on pizzas, etc.

**Ras el Hanout is available at Halal Meats and Specialty Foods on Maryland and at Dino's Grocery Mart on Notre Dame.

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