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BRAISED
VEAL SHORT RIBS WITH CARAMELIZED PARSNIPS
3
tablespoons olive or vegetable oil
3 pounds veal short ribs
2 medium carrots, diced (1 cup)
1 large white onion, diced (1 cup)
2 medium stalks celery, sliced (1 cup)
6 cloves garlic, finely chopped
1 cup dry white wine or nonalcoholic white
wine
5 cups beef or veal broth
Bouquet garni (See Success Hint, below)
1 tablespoon salt
1 teaspoon pepper
4 parsnips, peeled and cut into 2 x 1/4-inch
strips
3/4 cup water
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup butter or margarine
1/8 teaspoon sugar
2 tablespoons chopped fresh parsley or 2
teaspoons parsley flakes
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Heat
oil in 4-quart Dutch oven over high heat. Brown
ribs in oil about 2 minutes on each side. Transfer
ribs to plate; set aside.
Add
carrots, onion, celery and garlic to Dutch oven.
Cook over medium heat about 5 minutes, stirring
frequently, until vegetables begin to brown.
Add
wine; stir to lift small particles of meat and
vegetables from bottom of pan. Heat to boiling.
Add ribs, broth, bouquet garni, 1 tablespoon salt
and 1 teaspoon pepper. Heat to boiling; reduce
heat to medium-low. Cover and simmer about 1hour
or until meat is very tender.
While
ribs are simmering, heat parsnips, water, 1 teaspoon
salt and 1/4 teaspoon pepper to boiling in 12-inch
skillet or sauté pan. Boil about 5 minutes
or until liquid has evaporated and parsnips are
tender. Stir in butter and sugar. Cook about 4
minutes, stirring frequently, until parsnips are
golden brown.
Place
ribs on warmed platter. Strain any remaining juices
in Dutch oven through a fine-mesh sieve; pour
1 cup over ribs. Discard vegetables. Arrange parsnips
next to ribs. Sprinkle parsley over ribs and parsnips.
Serve immediately.
4
servings.
SUBSTITUTION:
You can use 3 pounds of country the veal short
ribs. Veal short ribs may not be eadily available,
so you may need to special order them from a butcher.
DID
YOU KNOW? Fresh parsnips are available year-round,
with the peak period in fall and winter. Look
for small to medium, well-shaped roots; avoid
limp, shriveled or spotted parsnips. Refrigerate
parsnips in a plastic bag up to 2 weeks.
1
Serving: Calories: 650 (Cal. from fat: 350), Fat:
39g (Saturated: 16g), Cholesterol: 150mg, Sodium:
1,250mg, Carbohydrate: 34g, Protein: 46g.
[Restaurant
Recipes to Enjoy at Home, Betty
Crocker Magazine, February 2001]
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