Christmas with Southern Living 2016: The Complete Guide To Holiday Cooking And Decorati by Editors of Southern Living Magazine

Author:Editors of Southern Living Magazine
Language: eng
Format: azw3, mobi, epub
ISBN: 9780848751487
Publisher: Oxmoor House
Published: 2016-10-11T04:00:00+00:00

Short Rib and Stout Pies

SERVES 6

HANDS-ON 1 hour TOTAL 4 hours, 50 minutes

Complex flavors make these mini pies unforgettable.

6 pounds large short ribs

1 tablespoon table salt

2 teaspoons black pepper

¼ cup all-purpose flour

2 tablespoons extra virgin olive oil

4 celery ribs, chopped (about ¾-inch pieces)

1 large onion, chopped (about ¾-inch pieces)

4 carrots, chopped (about ¾-inch pieces)

2 bay leaves (fresh or dried)

1 tablespoon chopped fresh thyme

1 tablespoon fresh rosemary leaves, chopped

½ teaspoon fennel seeds

¼ teaspoon crushed red pepper

2 large garlic cloves, minced

1 (12-ounce) bottle extra-stout ale

3 cups beef broth

3 tablespoons brandy

1 tablespoon balsamic vinegar

1 teaspoon sugar

2 puff pastry sheets, thawed

1 large egg, beaten

1. Season ribs with salt and pepper, and let stand at room temperature 30 minutes. Toss ribs in flour, and shake off excess (reserve excess flour).

2. Heat 2 tablespoons oil in a large, ovenproof Dutch oven over medium-high heat. Cook ribs, in batches, in hot oil until dark brown on all sides.

3. Preheat oven to 300°F. Drain oil from Dutch oven, reserving 1 tablespoon oil in Dutch oven. Reduce heat to medium. Add celery and next 8 ingredients, and cook, stirring occasionally, 10 minutes or until onion is translucent. Add reserved flour and any salt and pepper that was left after coating ribs; cook 30 seconds.

4. Add stout, stirring to loosen browned bits from bottom of Dutch oven. Add broth and next 3 ingredients, and return ribs to Dutch oven. Bring to a boil; cover with lid.

5. Bake at 300°F, covered, for 2 hours. Uncover and bake 1 hour or until ribs are very tender but retain their shape.

6. Remove ribs from stew, and cool slightly. Increase oven temperature to 400ºF.

7. Cook liquid and vegetables in Dutch oven over medium-high heat until liquid is reduced to about 4 cups; remove fat from surface of liquid as it cooks.

8. When cool enough to handle, coarsely shred meat, discarding bones. Stir meat into stew, and season with salt to taste. Ladle stew into 6 (10- to 12-ounce) deep, ovenproof soup bowls or large ramekins.

9. Roll out puff pastry sheets on a flat surface; cut out 6 rounds about ½ inch larger than soup bowls. Arrange pastry rounds over soup.

10. Whisk together egg and 1 tablespoon water. Brush pastry with egg mixture. Arrange soup bowls on an aluminum foil-lined baking sheet.

11. Bake at 400°F for 15 to 20 minutes or until pastry is golden brown. Remove from oven, and cool 5 minutes.

Fresh Idea

Leftover puff pastry? Combine it with that beloved Southern pantry staple, pepper jelly, for an addictive holiday party nibble: sweet-and-savory palmiers (the French word for “palm tree”). Try this Pepper Jelly version or the Parmesan and Caramelized Shallot Palmiers (page 140).

Pepper Jelly Palmiers:

1 (17.3-ounce) package frozen puff pastry sheets, thawed

Parchment paper

1 cup plus 2 tablespoons finely shredded Parmesan cheese

6 tablespoons chopped fresh chives

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup hot pepper jelly

1. Roll 1 pastry sheet into a 12- x 10-inch rectangle on lightly floured parchment paper. Sprinkle with half of cheese, 3 tablespoons chives, and ¼ teaspoon each of salt and pepper.

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