I think Germany was my favorite part of Epcot. Since I’ve been there, I clearly have a full understanding of German food. It’s all brats and beer, right?
As it turns out, The Chef says they have veggies in Germany too. And these braised ones would definitely be a great side dish… for the brats I assume they eat at every meal.
1 ounce of butter
1/4 cup of yellow onions, sliced thin
1/4 cup celery, cut into 3 inch pieces
1/4 cup carrot, small diced
1/4 cup cabbage, large diced
2 garlic cloves, minced
1/2 ounce of honey
5 ounces of German beer
salt and pepper to taste
- Melt butter in a pot.
- Add all of the veggies. Season with salt and pepper. Cook over low to medium heat until well softened.
- Add honey and beer and simmer until tender. Be sure not to over cook because they will get mushy.
We made these tacos last week for Barrett’s birthday, and they were devoured so quickly that Mr. Robert-Pickles-Schmidt couldn’t even scrape together a taco when he arrived an hour late. Despite the concerns of Chavandra – the butcher at our friendly neighborhood Kroger – who asked me “gurrrl, are you sho’ brizkit tacos is somethin’ you wanna make?”, it definitely is.
The coffee rub gives it a deep, spicy richness. Top it with the Ridiculously Perfect Pickled Red Onions, Spicy Southwestern Slaw, and crumbled queso fresca and you’ve got a meal that will make yo’ mama proud. And Chavandra too.
1/2 cup paprika
1/2 cup salt
1/2 cup black pepper
1/2 ground coffee
1 5-pound brisket
- Preheat oven to 325 degrees.
- Mix together coffee rub ingredients and coat brisket liberally. (This can be done as far as 24 hours in advance.)
- Put brisket in a roasting pan or deep baking tray and add 1.5 inches of water.
- Cover and bake for 5.5 hours or until brisket falls apart easily.
- Place brisket on cutting board and let stand for 10-15 minutes before chopping and serving.
- Pour pan sauce into a serving dish and spoon over tacos. (Sauce will thicken and become concentrated and delicious while the brisket cooks.)
- Enjoy the compliments. These make upscale taco shop fare look like child’s play.
This November was the month of the short rib. We used them to celebrate 5 different birthdays, and everyone gave these rave reviews. Despite the fact that you can find short ribs in all the high-falutin’ restaurants, I was surprised to learn they are actually not that expensive.
While this recipe takes a little time, it’s not nearly as complex as it looks. Plus it has that fancy-pants quality that makes your guests jealous of your culinary prowess, and I think we all know that’s why you have people over for dinner in the first place.
6 pounds of bone in short ribs
salt and pepper
2 tablespoons of olive oil
2 celery stalks, pureed
1 carrot, pureed
1 yellow onion, pureed
1/2 cup tomato paste
5 sprigs of thyme
1 bay leaf
1 head of garlic, cloves peeled and chopped
1 quart beef stock
2 cups red wine
1/3 cup red wine vinegar
- The day before you cook the short ribs , season them with salt and pepper and refrigerate. You can also puree the veggies ahead of time. Pureeing is what gives you a nice, thick sauce, so don’t skip it.
- The day you plan to eat the short ribs you will need to start the cooking process 5 hours ahead of time. Begin by preheating the oven to 325 degrees.
- Heat oil in a large dutch oven over medium high heat. Add half of the ribs and brown on all sides. Transfer ribs to a plate. Repeat with the rest of the ribs, adding more oil if you need to.
- Add celery, carrot, and onion to the pan along with a good pinch of salt, and cook over medium heat until softened.
- Add tomato paste and cook, stirring until glossy, about 2 minutes. Add thyme sprigs, bay leaf, and garlic and stir for 2 minutes.
- Add stock, wine, and vinegar and bring to a boil. Return the short ribs to the pan, cover, and braise in the oven for 1 hour.
- Lower the oven temperature to 225 degrees and cook for 4 hours.Remove the ribs to a large bowl. Discard thyme sprigs and bay leaf.
- While the sauce reduces, skim the excess fat off. Serve ribs with sauce on top.
The Chef likes to serve these over linguine, horseradish mashed potatoes, or cheddar grits and likes to garnish the plates with freshly grated horseradish. Zesty.