April 13, 2009
Tonight's Braised Special Is...
As I sat down to write this month's entry, I was thinking of what first comes to my mind when I think Wildfire. I think a home-cooked meal with family gathered around the dinner table, serving all our comfort food favorites. Naturally, there was no doubt that a slow cooked, tender braised special would make its way onto our new Wildfire dinner menu.
Braising is a cooking method generally used for less tender meats. The meat is browned thoroughly on all sides, then vegetables, wine, stock and herbs are added. The pan is covered and slow cooked until tender.
The braised short ribs have been a welcome addition to our new menu so far. These twelve ounce boneless short ribs are braised in our oven for two hours until fork tender. They are served with our redskin mashed potatoes, roasted parsnips, turnips, carrots, celery and onions and served in a robust red wine, herb and balsamic vinegar sauce...truly the perfect plate.
I was honored to have been asked by HouseSmarts TV to demonstrate the braised short ribs on their featured TV segment. It definitely walks you through how to create this Wildfire favorite right in your own kitchen. Just click here and do a keyword search for BRAISE. Or, click here for a copy of the recipe that you can make at home.
From the Wood Burning Oven,