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Ingredients
- 8 short ribs
- 8 shallots
- 11 cloves garlic
- 1/4 cup tomatoe paste
- 6 oz panchetta diced
- 1/2 cup plus 2 TBS brandy
- 1/2 cup flour
- 2 cups red wine
- 1/4 dried porcini mushrooms
- parsley
- 20 oz mushrooms
Details
Preparation
Step 1
pre-heat oven to 300
pulse shalotts and garlic and tomato paste in food processor to make paste.
cook panchetta until crisp - transfer to bowl
add shalott mixture to 2 TBS drippings stiring for 6 mins
add 1/2 cup brandy or conac scraping up bits, sprinkle in flour - cook 5 mins, add wine and porcini and rest of mushrooms salt
stir til smooth
season ribs with salt and pepper
put meat and mushroom sauce in crock pot and cook all day (5 hours - til fork tender)
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