It’s been busy over here the last few months but last night I was able to get back into the kitchen and make something new. This is a spicy Italian chicken dish that is quite fun to put together. I chose to serve it over polenta but it would also work over pasta. Give it a try and stay tuned for more posts. Smartchef Blog is back up and running!
Over the weekend I made braised beef short ribs for dinner. A warning before you attempt this recipe, it is fairly simple technique-wise but it will take 3-3 and a half hours to make. However, the time is more than worth it for the final product. To come up with this recipe I combined a few recipes I had researched online while looking up how to make this dish. I am a fan of peppers so I added a few into the mirepoix mixture.
When buying the short ribs see if your butcher can cut the ribs into 2 inch pieces cut crosswire, this allows the ribs to fit in the pot and be covered by the braising liquid. After the ribs are done it is important to remove them from the liquid then strain the liquid to remove some of the fat. You then return the liquid to a sauce pan and bring it to a boil to reduce down for 5-10 minutes. As it boils add salt and pepper to taste. You can serve the short ribs over mashed potatoes or polenta. With the weather in the Northeast getting cooler this is perfect for an Autumn or Winter weekend. Enjoy!
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