Whistler trip 6

The main dish was braised beef short ribs. Was pretty good. 

Beef short ribs are famously tough but flavorful. This one took 6.5 hours of braise! And still not perfectly tender (though acceptable). I suspect overnight in the oven at 100-120C will do the trick if I repeat this.

Cheap too - this much ribs cost about 12 CAD. Plus a little bit for the wine and other ingredients.

Method.

1. Brown the meat and remove.
2. Fry bacon and remove.
3. saute mirepoix (diced carrots, onions, and celery).
4. Add enough tomato paste to coat the mirepoix and add garlic. Continue cooking to ensure the paste caramelises.
5. Add back meat. Then pour half wine and half beef stock to just not quite cover the meat.
6. braise for 6.5 hours or until meat is tender.
7. Optional step (which I did). Keep in fridge overnight, then remove the congealed fat.
8. I added a bit of barley and lentils but I believe it is not necessary.