The lovely grass-fed beef short ribs are available at Wildfire Farms. They will be at St. Norbert's Farmer's Market on Saturday, January 2nd, if you are interested in the following healthy living resolutions.
2. Try a new food at least twice a week. Either in preparation or when dining out. Look up recipes, use your cookbooks to try something new. Go to our amazing restaurants that you hadn’t considered. Try making different soups or pastas from around the world.
3. Buy local. If you can’t afford a whole share of a CSA, buy a half share or go into a share with other people. http://csamanitoba.org/. You will meet some great people who grow your food and other members buying the food. Go to the Farmer’s markets. http://fmam.ca/.
4. Plant a garden/plant something. If you can and have space, plant a garden. Plant a tomato in a pot. Grow some wonderful culinary herbs. Join a community garden group or allotment gardens. http://www.winnipeg.ca/publicworks/parksandfields/CommunityGardens/communitygardens.asp
5. Cook together. Food costs are rising. A cooking club can bring down your food costs, get you out with great people, learn new skills, and can be made to your needs. http://www.urbanfarmonline.com/sustainable-living/urban-community-building/community-kitchen.aspx
You will have your own resolutions. These are part of healthy living in that it isn’t only about a diet.
Braised Beef Short Ribs (serves 2-4)
4 Beef Short Ribs
2 sprig fresh sage leaves (torn, with stems)
1 sprig fresh rosemary (torn)
2 bay leaves
~ 10 peppercorns
sea salt, to one’s tastes (sprinkle over meat)
1 ½ cups rustic red wine (I used a Bulgarian wine but ask a product consultant)
1 (+) cup beef or veal stock (to cover)
drizzle olive oil
Put all of the above ingredients in a container, cover and refrigerate for at least 5 hours, or overnight.
For the braising:
4 shallots, thinly sliced
2-3 tbs good tomato paste (such as Tat, available at Millad’s Supermarket on Notre Dame)
sprig fresh thyme
2-3 cloves garlic, sliced
2-3 slices (rashers) bacon, cut into lardons, aka, small rectangular pieces or matchstick pieces
1 cup veal or beefstock
salt and pepper, to your taste
optional: carrots and other vegetables
Drain ribs, reserving liquid.
On medium heat, start to cook the shallots, bacon and thyme in a oven-proof pot. Spread tomato paste over ribs. When the shallots and bacon start to brown, push aside in pot and brown ribs on both sides. When browned, add veal or beef stock and marinating liquid, and seasoning.
Place pot open in a 300ºF oven and braise until ribs are starting to come off of the bone. Half way through braising, add vegetables, optional.
For serving, remove ribs and vegetables from pot, strain liquid and reduce in a pan, adding seasoning and wine or butter.
Enjoy with potatoes, breads, or rice.
Happy New Year!