Short-rib bourbon stew with white-cheddar grits

1 servings

Ingredients

Quantity Ingredient
4 pounds Beef short-ribs; cut into individual
; ribs
Salt and freshly ground black pepper
1 cup Bleached all-purpose flour
½ cup Olive oil
½ cup Bourbon
3 tablespoons Chopped garlic
3 Bay leaves
2 tablespoons Chopped fresh thyme leaves
4 cups Beef stock
1 pint Pearl onions
1 cup Baby carrots or 1 cup sliced carrots
1 cup Baby turnips or 1 cup sliced turnips
1½ pounds New or small red potatoes
¼ cup Finely chopped parsley
2 tablespoons Chopped horse-radish
2½ cup Milk
½ cup Quick-cooking white grits
2 tablespoons Heavy cream
½ cup Grated white Cheddar Cheese

Directions

WHITE-CHEDDAR GRITS

1. In a mixing bowl, season the short-ribs with salt and pepper. Toss with flour and mix well.

2. In a large dutch oven, add ½ cup of oil. Add ½ batch of the meat a time and brown them. Repeat.

3. After 3 or 4 minutes ---take the beef ribs out and set aside. Add ½ cup bourbon to deglaze pan. Add beef stock ---add garlic, bay leaves, thyme and a teaspoon black pepper. Then add short ribs back to the pan with stock Cook for 2 hours.

3. In a mixing bowl, add pearl onions, baby carrots peeled, baby turnips new potatoes quartered and season with salt and pepper. Add vegetables to stew and cook for ½ hour. Stir in ¼ cup finely chopped parsley. Then stir in 2 tbsp horse-radish. Check the seasoning and add salt and pepper if needed. Keep warm until ready to serve with grits.

4. TIP: If you want liquid to thicken liquid of the stew make a slurrey with 2 tbsp flour (or 2 tbsp corn-starch) + 2 tbsp water and mix into broth of stew.

Serves 4.

White-Cheddar Grits:

1. Bring the milk, seasoned with salt, to boil in a medium-size saucepan over medium heat. Add the remaining butter. While stirring, slowly add the grits, breaking up any lumps.

2. Cook over medium heat, stirring occasionally, until the grits are tender and slightly thick, 15 to 20 minutes. Add the heavy cream and ¼ cup of the cheese, stirring until the cheese is completely melted. Season with salt/pepper.

Converted by MC_Buster.

NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America Converted by MM_Buster v2.0l.

Related recipes