Flambeed Short Ribs with Blood Orange Gremolata

 

Back when I got my very first place (sometime during the Pleistocene Era) I was given a cookbook that had, among other things, a recipe for beef burgundy that called for flambeeing the meat with brandy. I was immediately smitten and, thinking this had to be the ultimate in sophistication, felt very worldly indeed when I served it to my friends. That was a long time ago, but I still get a kick out of (intentionally) setting food aflame. This recipe is tweaked slightly from an earlier version. - wssmom

What you will need

2-3 slices bacon

3 pounds bone-in beef short ribs (6-8 ribs)

1/4 cup cognac or brandy, or more, depending on how frisky you feel

1/2 bulb fennel, sliced into matchsticks (about one-half to three-quarters of a cup)

1 carrot, sliced into matchsticks (about one-half cup)

1 medium onion, sliced

1 cup red wine

1 1/2 cups beef or vegetable stock, preferably home made

salt and pepper

2 tablespoons blood orange zest

2 tablespoons minced garlic

2 tablespoons minced flat-leaf parsley

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