- 4
Ingredients
- Stew:
- Stew:
- Stew:
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- 2 2 2 large onions, chopped fine
- 2 2 2 large onions, chopped fine
- 2 2 2 large onions, chopped fine
- 1/2 1/2 1/2 teaspoon sugar
- 1/2 1/2 1/2 teaspoon sugar
- 1/2 1/2 1/2 teaspoon sugar
- Kosher salt and pepper
- Kosher salt and pepper
- Kosher salt and pepper
- 2 2 2 plum tomatoes, pulp grated on large holes on grater and skin discarded
- 2 2 2 plum tomatoes, pulp grated on large holes on grater and skin discarded
- 2 2 2 plum tomatoes, pulp grated on large holes on grater and skin discarded
- 1 1 1 teaspoon smoked paprika
- 1 1 1 teaspoon smoked paprika
- 1 1 1 teaspoon smoked paprika
- 1 1 1 bay leaf
- 1 1 1 bay leaf
- 1 1 1 bay leaf
- 1-1/2 1-1/2 1-1/2 cups dry white wine
- 1-1/2 1-1/2 1-1/2 cups dry white wine
- 1-1/2 1-1/2 1-1/2 cups dry white wine
- 1-1/2 1-1/2 1-1/2 cups water
- 1-1/2 1-1/2 1-1/2 cups water
- 1-1/2 1-1/2 1-1/2 cups water
- 1 1 1 sprig fresh thyme
- 1 1 1 sprig fresh thyme
- 1 1 1 sprig fresh thyme
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 2-1/2 2-1/2 2-1/2 pounds boneless beef short ribs
- 2-1/2 2-1/2 2-1/2 pounds boneless beef short ribs
- 2-1/2 2-1/2 2-1/2 pounds boneless beef short ribs
- Picada:
- Picada:
- Picada:
- 1/4 1/4 1/4 cup whole blanched almonds
- 1/4 1/4 1/4 cup whole blanched almonds
- 1/4 1/4 1/4 cup whole blanched almonds
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- 1 1 1 slice hearty white sandwich bread
- 1 1 1 slice hearty white sandwich bread
- 1 1 1 slice hearty white sandwich bread
- 2 2 2 garlic cloves
- 2 2 2 garlic cloves
- 2 2 2 garlic cloves
- 3 3 3 tablespoons minced fresh parsley
- 3 3 3 tablespoons minced fresh parsley
- 3 3 3 tablespoons minced fresh parsley
- 8-oz 8-oz oyster mushrooms
- 8-oz 8-oz oyster mushrooms
- 8-oz 8-oz oyster mushrooms
- 1 1 1 teaspoon sherry vinegar
- 1 1 1 teaspoon sherry vinegar
- 1 1 1 teaspoon sherry vinegar
Preparation
Step 1
Cut your boneless ribs into 2″ cubes (though they will probably be less than 1″ thick).
Place a Dutch oven on a medium-low burner and begin heating 2 tablespoons of olive oil. When oil begins to shimmer, add minced onions, 1/2 teaspoon sugar, and 1/2 teaspoon kosher salt. Saute for 40 minutes until the onions become deeply caramelized.
Add tomatoes, 1 teaspoon smoked paprika, and bay leaf to the pot. Saute for 8 minutes until it becomes darkened.
Meanwhile begin to preheat your oven to 300-degrees, with an oven rack in the middle position.
Add wine, water, thyme sprig, and cinnamon to the Dutch Oven, and use the liquid to deglaze the pan. Season the meat with 1-1/2 teaspoons kosher salt and 1/2 teaspoon ground black pepper.
Add beef to Dutch oven and turn up burner to high heat until simmering. Move uncovered pot to oven and bake for 1 hour. Stir stew so that meat will cook evenly, and cook, still uncovered, for 1-1/2 to 2 hours more. The mean will be very tender.
You have the option of stopping here; refrigerating, and finishing the next day. I did this because I made it mid-week and it was the only way it would be ready for dinner. When you re-heat over a medium burner and add 1 cup water.
To prepare the picada remove the crust for the bread and tear into 1″ pieces. While the stew is still in the oven, place a 10″ skillet over a medium burner and add 1 tablespoon olive oil. Saute the almonds for 5 minutes until they become golden brown. Use a slotted spoon to move the almonds to the bowl of a food processor.
Add the bread to the skillet (using the leftover oil from the almonds) and toast for about 4 minutes until it becomes nicely browned; stirring to ensure even browning.
Add bread to food processor. Peel your two garlic cloves and add to food processor.
Process for 20 seconds until it becomes finely ground. Scrape down the sides of the bowl as necessary. Sprinkle in parsley and set aside.
Remove the pot from the oven, and find and remove the bay leaf. Mix in the mixture from the food processor into the pot.
Return your 10″ skillet over medium burner; add 1 tablespoon olive oil. Heat until it begins to shimmer, then add mushrooms and 1/2 teaspoon kosher salt. Saute for 7 minutes or until the mushroom become tender. Stir into stew in Dutch oven.
Add vinegar and sprinkle in salt and pepper according to taste