Goose Stuffed with Apples - Pennsylvania Dutch
INGREDIENTS:
8 Beef short ribs
1 c All-purpose flour
;salt & pepper to taste
1/2 c Oil; preferably canola
2 tb Unsalted butter
4 lg Onions; chopped
4 Cloves garlic; peel/sliced
48 oz Brown ale
3 Thyme sprigs
2 Bay leaves
2 tb Tomato paste
1 1/2 qt Beef broth; or chicken
Grated horseradish; opt
8 Beef short ribs
1 c All-purpose flour
;salt & pepper to taste
1/2 c Oil; preferably canola
2 tb Unsalted butter
4 lg Onions; chopped
4 Cloves garlic; peel/sliced
48 oz Brown ale
3 Thyme sprigs
2 Bay leaves
2 tb Tomato paste
1 1/2 qt Beef broth; or chicken
Grated horseradish; opt
1. Pat ribs dry with paper towels; remove any slivers of bone. Pour flour onto a paper plate or shallow soup dish and season generously with salt and pepper. Coat ribs in seasoned flour; set aside.
2. Heat oil in large skillet over medium-high heat until hot. Add ribs and brown on all sides, about 10 minutes total. (Do not crowd pan; work in batches instead. Lower heat if necessary to prevent burning.)
3. Transfer browned ribs to Dutch oven or large, heavy-bottomed pot. Pour off fat from skillet. Add butter; onions and sliced garlic to pan; cook until softened, about 4 minutes. Spoon over ribs.
4. Pour beer over ribs and onions; heat to a boil. Lower heat and simmer, uncovered, until beer is reduced by one third, about 45 minutes. Add thyme, bay leaves, tomato paste and stock. Cover pot and simmer until meat is tender, 1 1/2 to 2 hours, stirring occasionally.
5. Remove ribs to a serving platter or bowl; keep warm. Remove and discard thyme and bay leaf. Pass broth and onions through food mill into a sauce pan. (Alternatively, puree the onions with a little broth in food processor.) Skim fat from sauce. Reheat, boiling briefly if necessary to thicken, and adjust seasoning to taste. Portion sauce onto warmed plates. Top with ribs. Pass horseradish at table.
2. Heat oil in large skillet over medium-high heat until hot. Add ribs and brown on all sides, about 10 minutes total. (Do not crowd pan; work in batches instead. Lower heat if necessary to prevent burning.)
3. Transfer browned ribs to Dutch oven or large, heavy-bottomed pot. Pour off fat from skillet. Add butter; onions and sliced garlic to pan; cook until softened, about 4 minutes. Spoon over ribs.
4. Pour beer over ribs and onions; heat to a boil. Lower heat and simmer, uncovered, until beer is reduced by one third, about 45 minutes. Add thyme, bay leaves, tomato paste and stock. Cover pot and simmer until meat is tender, 1 1/2 to 2 hours, stirring occasionally.
5. Remove ribs to a serving platter or bowl; keep warm. Remove and discard thyme and bay leaf. Pass broth and onions through food mill into a sauce pan. (Alternatively, puree the onions with a little broth in food processor.) Skim fat from sauce. Reheat, boiling briefly if necessary to thicken, and adjust seasoning to taste. Portion sauce onto warmed plates. Top with ribs. Pass horseradish at table.