Braised Indian-Spiced Short Ribs & Carrots

Recipe printed from chiknpastry.com

Braised Indian-Spiced Short Ribs & Carrots
Adapted from Michael Voltaggio via Food & Wine, April 2010; serves 4

ingredients
short ribs
3 1/2 T garam masala
2 tablespoons canola oil
4 boneless short ribs (10 to 12 ounces each), trimmed of fat
salt
1 large onion, thinly sliced
2 medium carrots, chopped
2 celery rib, chopped
3 small heirloom tomatoes, coarsely chopped
2 heads of garlic, coarsely chopped
2 c dry red wine
1 quart chicken broth

carrots
8 medium carrots
1 c pilsner beer
1/2 c carrot juice
1 t sugar
1 T butter
salt

instructions
short ribs
Preheat the oven to 325 F. In a small skillet, toast the garam masala over moderately high heat, shaking the pan constantly, until fragrant, about 2 minutes.

In a large enameled cast-iron casserole, heat the oil. Season the short ribs with salt and sear them over high heat until browned and crusty all over, about 15 minutes. Transfer the meat to a plate.

Add the onion, carrots and celery to the casserole and cook over moderate heat until lightly browned, about 7 minutes. Add the tomatoes, garlic and 3 tablespoons of the garam masala and cook until fragrant and the tomatoes are beginning to break down, about 3 minutes. Add the wine and boil until reduced by half, scraping up any browned bits stuck to the casserole, about 5 minutes. Add the stock and bring to a simmer. Return the meat to the casserole and season with salt. Cover and braise in the oven for about 2 hours, until just tender but not falling apart.

Transfer the meat to a baking sheet. Strain the liquid into a saucepan. Skim off and discard the fat that rises to the surface. Boil over high heat until the sauce is reduced to 1 cup, about 15 minutes.

Preheat the broiler and position a rack 8 inches from the heat. Brush the meat with some of the sauce and broil for 3 minutes per side, until browned and sizzling. Sprinkle the meat lightly with garam masala, then slice it 1/2 inch thick. Transfer to plates and serve with the remaining sauce.

carrots
Peel the carrots so that the thick ends are roughly the same width as the thinner ends; cut each carrot in thirds crosswise. Put the carrots in a medium skillet with the carrot juice and beer and bring to a boil. Cover and simmer over moderate heat until the liquid is reduced by half, about 10 minutes. Add the sugar, cover and cook until tender, about 10 minutes. Transfer the carrots to a plate.

Whisk the butter into the sauce and simmer until thickened, 1 minute. Return the carrots to the skillet, season with salt and toss to coat. Transfer to plates and serve.

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