Braised U.S. Shortribs
with Rosemary and Port Wine Glaze

IMG_0456 copyTHE difference between a delicious, succulent and flavorful piece of steak and a dry, tough and so-so steak is a good piece of top-quality meat. If you’ve got a piece of ‘certified’ Angus Beef, all you need is salt and pepper to season it with, then slap it on a hot grill, cook it to perfect medium rare doneness, let it rest for a few minutes, then cut away and enjoy. Even without sauce, it should turn out to be divine.

The good news is that, now, you don’t have to visit your favorite restaurant every time you crave for a good steak dinner and pay a premium price for it. You can now get a good piece of Angus beef from the supermarket, take it home, cook it, and enjoy an awesome steak in the comfort of your own home.

SM Supermarket has made this possible when it recently beefed up its meat selection by offering one of the best-tasting meats, the Angus beef, in selected SM Supermarket branches, specifically Makati, Megamall A and B, and Naga.

Every steak lover loves Angus beef because it guarantees a fully satisfying meal. It is tender, juicy and flavorful, and you can taste this with every bite of your steak. Angus beef, after all, is premium meat that comes from a type of hornless cattle that’s native to Angus and Aberdeenshire, Scotland. It is tender, juicy and flavorful because of the beautiful marbling of its meat. This means that nice, thin layers of fat are naturally embedded in the meat, making each cut, each slice, soft and tender, juicy and superior in taste.

Chef Kenneth Cacho of ISCAHM conducting a cooking demo of Angus beef preparations during the official launch at SM Supermarket Angus Beef at the Concourse of SM Makati recently

Chef Kenneth Cacho of ISCAHM conducting a cooking demo of Angus beef preparations during the official launch at SM Supermarket Angus Beef at the Concourse of SM Makati recently

SM Supermarket’s Angus Beef was formally launched at the Concourse of SM Makati last April 16, 2013, and top officials of the supermarket chain were in attendance. And to showcase the versatility of Angus Beef in terms of what creative dishes you can do with it at home, the International School for Culinary Arts & Hotel Management (ISCAHM)’s Chef Kenneth Cacho conducted a cooking demonstration that featured five sumptuous Angus beef preparations: Brochettes of U.S. Beef with Peppers, Red Onion, Mushrooms and Bacon; Grilled U.S. Rib-eye Steak with Sautéed Onion and Mushrooms; Braised U.S. Shortribs with Rosemary and Port Wine Glaze; Herb and Mustard Seasoned U.S. Sirloin Roast with Red Wine-Horseradish Sauce; and Peppered U.S. Tenderloin Steak with Creamy Cognac Sauce.

Delicious Angus beef recipes all, clockwise from top left: Grilled U.S. Rib-eye Steak with Sautéed Onion and Mushrooms; Peppered U.S. Tenderloin Steak with Creamy Cognac Sauce; and Brochettes of U.S. Beef with Peppers, Red Onion, Mushrooms and Bacon

Delicious Angus beef recipes all, clockwise from top left: Grilled U.S. Rib-eye Steak with Sautéed Onion and Mushrooms; Peppered U.S. Tenderloin Steak with Creamy Cognac Sauce; and Brochettes of U.S. Beef with Peppers, Red Onion, Mushrooms and Bacon

Here, we share with you the recipe of Braised U.S. Shortribs with Rosemary and Port Wine Glaze.

2 kgs. U.S. Shortribs
salt and pepper to taste
50 grams carrots
50 grams celery
50 grams leeks
50 grams onions
250 ml. red wine
water
1 pc. bay leaf
4 sprigs fresh thyme
100 ml. Port Wine
2 sprigs fresh rosemary

1. In a pan, season shortribs with salt and pepper to taste, and sear until all sides are golden brown. Remove and set aside.
2. Using a braising pot, sauté carrots, celery, leeks and onions, and add red wine. Reduce until wine turns syrupy.
3. Place seared shortribs in the braising pot and cover with water. Add bay leaf and thyme, and braise, covered, in a 350ºF oven for 3 hours, adding water to cover from time to time to avoid burning.
4. Remove shortribs and strain the braising liquid.
5. In a separate pan, add Port Wine and rosemary sprigs. Reduce to a glaze. Add the braising juices and reduce further until syrupy. Add the shortribs and glaze. Serve.

 

Category(s): Meat, Recipes
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