Make The Best Braised Beef

Make The Best Braised Beef


Hey everybody, Sean from Seanyfood.com
Hey man! On this show, we talk about food that you can make for yourself your
family and of course we never forget our friends. Well, today we’re making
something that you asked for of course that is braised beef on polenta oh yes! all right, we’re here at the ingredients
the table once again. Let’s take a look and see what we have here. Now first time
starting we’ve got some fresh ingredients from the Seanyfood garden
here. Nice fresh basil look at this. it’s
wonderful giant leaves we’re gonna be using here. Good stuff! Some sage some
oregano some Tyme and we’re going to use some beef stock on this definitely gonna
help it along. Fresh Roma tomatoes from the garden and
we’re going to use Bella grace olive oil of course, once again this is garlic
infused. Good stuff you’ll have that at the bottom of this show so you can go
check that out there’s a link to that I’m gonna use a little bit of honey on
this probably about an ounce reason why I’m going to use this is because it’s
going to help offset this acidity from these Tomatoes so it makes a nice
balance so I worked real well and done that before I’m going to use white pearl
onions I have used a yellow onion before you can use either or but we use it a
white pearl onions this time one six ounce can of tomato paste and of course
this is going to be sitting on some polenta we’ll get to that a little bit
later we have two stalks of celery one large carrot four garlic cloves some
green peppercorn black pepper and some sea salt also some Renato Barbera
which is a great wine nice deep red we’re going to be putting into the pot
as soon as we get done searing the short ribs let’s go take a look at the star of
the show come on check it out this USDA prime spareribs
these are gorgeous look at the marbling in them just perfect so we’re going to
put some salt on those and some a pepper of course we’ll flip them over on the
other side and do the same thing to that before we put those into our band and
here we have the Dutch oven cast-iron heavy duty been around for many years
really around the 600 700 AD didn’t always really look like this look more
like a kettle you could use this thing to cook anywhere inside outside
obviously Dutch oven in your oven it works great!
before you put your short ribs in there you want to get it real hot put a little
olive oil in there and you can see how hot that pan it and then we’re gonna
place our short ribs in there and Brown them on both sides and start to build
our recipe okay it’s our short ribs art Browning’s
I’m going to take a look at our cutting board and see what kind of vegetables
were using of course we’ve got some celery here that we’re gonna just do
some rough cuts nothing fancy and of course our carrots and we’re gonna
follow it up with some nice wedge tomatoes and by adding all of these to
our pan this is gonna give us that nice fresh stock that we are going to build okay we’re gonna use some nice white
pearl onions and the way you want to be able to remove the skins from those you
will cut off the one end where the root is and you want to boil those in water
for about 13 seconds we’ll remove those put those in some nice ice water to stop
the cooking process mix that around and we’ll remove those and that skin should
just pop right off there okay meanwhile back at a Dutch oven we
are going to turn our ribs and they are getting nice and brown just the way we
like them and we’re gonna add our time our sage our basil all of our good
spices together but we want to use like a little piece of twine or string to
keep those all together and we’ll put those in with our short ribs pretty easy
to do you just tie it in continue to twirl it around and tie it off on the
end it doesn’t have to be really neat or anything too small as its holding them
together and the rosemary in there – I put some rosemary in there don’t forget
we are going to add our bay leaves and our garlic also okay this time we’re gonna add our two
cups of bone broth and our one cup of red wine and we are on our way now it’s
time to add one can of tomato paste alright it is time to add our vegetables Hey!are you ready okay let’s put this
Dutch oven and braised beef into the oven remember two and a half hours right? okay
let’s go! hey alright well we’re in the oven huh
we got some time to wait what you want to do though is make sure that you check
that about every hour make sure that you have enough moisture in there because if
you don’t that could evaporate and get done you don’t want the meat to dry out
so if you do need to add some some stock to it or last time I made it I use
vegetable stock but this time I use beef stock the beef stock I think works
better it’s more flavorful but even if you added some water just make sure that
you have enough moisture in there and it doesn’t dry out okay so when this gets
done what I’m gonna do is I’m gonna remove the short ribs and so all we’re
gonna be left with is the vegetables the onions and stuff is carrots and stuff
that you saw was in there okay so I want to make some kind of a sauce okay I
don’t want it to be just all liquidy because me remember this is gonna go on
top of polenta okay so, how are we going to strain that we
could use it in a food processor we could do that but there’s a thing called
the vegetable mill I know if you’re aware of that but it’s pretty cool it
looks like this okay and what I’m gonna do is I am going to pull all the
leftover vegetables in here you saw the ends of the celery stock and all that
stuff any unwanted stuff that’s in there I’m gonna turn this it almost looks like
a prop like on on a boat and as I go around back and forth it’s going to move
this through those perforated holes okay and it’s gonna make a nice thick type of
sauce so we’re gonna go with our stock it’s great I’ve used it before and it
works great so a vegetable mill if you can get one is you might have to go to a
restaurant supply house to get one of these but you don’t have to use one you
could use a Vitamix blender or a food processor but I mean that’s the legit
way to do it sell vegetable mill so we’re gonna be back in a bit I’ll see
you then okay ? all right! looks like time’s up! oh my God look at that I am so hungry
delish now we’re gonna remove our short ribs and put those on the side and you
can see the foil that I have there and then we’re going to run our vegetables
through there is the vegetable mill also what I’ll do is after I pour some of
that stock back in I’m going to trim off some of the fat with a spoon so I want
to keep doing that so I try to make it as lean as possible look at that that is all vegetables
right there that is wonderful add a little bit of bones back in there
for some more flavor and we’ll add a little bit of our stock back into it and
they will let that continue to reduce down and of course I’m gonna take the
spoon and continue to skim the top for a little bit of fat but remember that’s
what’s going to give that flavor to all our vegetables making a great sauce all
right you can see the longer we cook this thing that thicker it gets it’s
reducing down it’s getting right where we want it let’s add our short ribs back
in and we’re just about ready of course our polenta is coming up right
around the corner all right it’s time to make some polenta now you know I know
that some of you might be thinking it’s a little intimidating making polenta or
you’ve made it before and it came out mushy or gummy but it’s really not that
hard to do you definitely got to take the time it takes about 25 minutes to
make that so you just follow the directions and you should be fine for
what I’m doing here I’m using a cup of polenta and two cups of water we’re
gonna have a little bit of butter in there a little bit of salt and we’re
gonna continue to stir when you can add once this water gets boiling we’re gonna
slowly add the polenta into it and continue to stir and it will continue to
get thickened up and so I think it’s too thick not a problem if we have to put it
our sack put it aside we can always add a little bit of water into the thin
adapt so once I get the initial cooking going on this I am going to put this
into a double boiler and this kind of set that aside and then I can use it
when I need to use it so it’s really not hard to do and I know you guys can do it!
okay? all right. do that right now let’s go okay we’ve
got our water boiling now so we’re slowly adding our polenta and you’re
just gonna continue to disturb the cork like I always say you want to have
yourself your favorite beverage or you’re standing over your food making it
the best it can be we add a little butter to that a little
bit of salt to that and it thickens then we’re gonna put that aside into our
double boiler in away we go okay here we are it is the moment of
truth the braised beef let’s see how we do on polenta
oh it’s been cooking remember two and half hours I tell you the wine all of
the vegetables that I used and that vegetable mill had all paid off if this
is your first time checking the show out certainly appreciate you subscribing and
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up braised beef I know you guys wanted this I love it and I hope you love it
too until next time I look forward to seeing
you then and thanks so much see you. YUM! it is delicious
polenta hmm okay well hey we’re gonna sear those okay we’re gonna sear those ribs right

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