Around the Table – October 10, 2019

FALL AFFINITIES

When the temperatures drop and the sun starts to fade, I’m in full-on braise mode. To me (and I hope I’m not alone), braising is the ideal method of fall cooking. It’s an easy technique that guarantees flavorful, warming results. Braising is a well-kept kitchen secret that makes heroes out of weekend (or weekday) cooks. There’s no other technique that asks so little yet gives so much back. Sure, braising requires some practice, but the good news is that you’ve probably already done it. If you have ever cooked a pot roast or even operated a crockpot, you have braised. But the beauty of braising comes from what you like to braise, how you develop flavors, and most importantly – the ingredient selections.

FALL BRAISING TECHNIQUES & RED WINE

I think we can all agree that wine is a delicious flavor, rather it’s poured in your preferred glass or used to enhance the taste of your favorite dish. Red wine is an important ingredient of most braised dishes and is a natural enhancement that encourages richness and succulence to the dishes. In my opinion, there’s no such thing as cooking wine and would suggest using table wine in the dishes you prepare. Don’t cook with something you wouldn’t drink!

THE RECIPE – BRAISED BEFF & FALL VEGETABLES

 
Ingredients
  • 1 – 1 ½ pounds of Beef Short Rib, Top Blade or Chuck Flap
  • Oil for searing
  • 1 cup each organic celery, carrot and onion
  • 1 cup dry red wine (we talked about this)
  • 1 generous sprig of fresh thyme
  • Coarse salt and fresh ground black pepper
  • 3 cups veal stock
  • 1 cup veal demi-glace or refined stock
Method
  • Trim away excess fat, if any, season freely with salt & pepper
  • Sear in a hot pan until crisp and develop color, be careful not to burn.
  • Remove to an oven proof pan
  • Add the vegetables and caramelize evenly and deeply, remove/reserve
  • Add the red wine and reduce by half
  • Add the stock and reduce by one third
  • In the oven proof pan, combine the meat, vegetables, reduced liquids and thyme sprig
  • Cover with lid or foil and braise for 1 to 1 ½ hours, at 300F
  • Remove, uncover and test for tenderness. If more time is needed, keep cooking
  • When very tender, remove the meat from the pan, strain the braising jus and return to reduce
  • Taste, reduce slowly, season, skim away any fats, and taste away
 
Enjoy with red wine and good friends!

PROVISIONALLY SPEAKING

We are happy to furnish you with fresh-refined stocks and finished veal demi, if you desire. As part of the our process we keep these items on hand and they may be ordered through the Nicklaus Clubhouse! 

BE ADVENTUROUS

The gloomy fall weather persuades cooks and chefs to think about comfort foods. I want to advise you that during the cooler months you’ll witness a few special dishes, dishes both wholesome and satisfying. To get your appetite going, here’s a few dishes you’ll see this fall season at Colleton; Lamb Neck, the Osso Bucco, and the Short Rib! Any option is sure to cover your comfort food needs!
 
We’ll have the red wine ready!
 
Happy Fall & Happy Braising!
 
—Chef Robert

Comments are closed.