What's Cooking EDF? #4

[BK_]

Sherry Braised Short Ribs with Sweet Potato and Bacon Hash



Short Ribs:

Brown short ribs in a dutch oven, removed to cool. In the same pot, soften 2 granny smith apples, 2 medium sized onions, 4 small carrots, 1 head of smashed garlic, and 1 rib of celery. Add 1 cup of sherry and stir to scrape up all the brown bits at the bottom. Bring to a boil, 1 cup of tomato puree, and add 3 cups of chicken stock. Bring that to a boil, add in short ribs, cover, and place in a 325 degree oven for 2 hours. (I only cooked it for 1 hour and 45 minutes and think it was a mistake)

When cooked, remove ribs, strain liquid and reduce to a syrupy consistancy. Serve sauce over ribs.

Sweet Potato Hash:

Cut bacon into 1/2 inch strips and brown. Set aside. Brown two large sweet onions in the bacon fat. Blanch the sweet potato cubes for 3 minutes then add to the onions. Cook until tender (10+ minutes) on medium heat. When cooked, cook on high without stirring to brown the outsides of the potatoes. Mix in bacon, chives, and thyme.