Each morning, I like to start my day with a quick dose of the Today Show, as I have my breakfast. This morning, Nigella Lawson was showing viewers how to make a couple of fall casseroles. Both looked delicious, and extraordinarily easy to make. Now, I love recipes, but I just refuse to follow one. I realize that I am (certainly) not as talented as these great chefs who have come up with the precise measurements and ingredients in these recipes - yet for some reason, I still think that my twist on someone else's recipe will be better.
So, because I am taking a short (one day) break from writing the qualitative portion of my dissertation (required break- I am waiting to hear back from my editor), I have decided that I am going to adapt one of Nigella's recipes for tonight. (Don't worry, just click the link above, if you would like Nigella's actual recipes!)
Here is my version:
- 1 tablespoon olive oil
- 8 ounces (1/2 cup) pancetta chopped
- Approx. a cup of baby carrots
- 2 onions, chopped
- 2 teaspoons dried allspice
- 1/2 teaspoon of cinnamon (this really adds a nice kick to a marina sauce, chili, etc., too)
- 2 teaspoons dried oregano (my thyme died and I have tons of oregano in my garden, so I use what I have)
- 2 pounds beef short ribs (I just love how tender they get when you cook them down- then you can pull them right off of the bones)
- 1 cup all-purpose flour
- 2 cups beef broth (canned, carton or cube is fine), preferably organic
- 3 tablespoons dark brown sugar
- 1 1/2 cups of red wine (preferably the left over wine in your fridge, or an inexpensive- but still yummy- bottle that you can drink with dinner)
- 1 teaspoon kosher salt
- a pinch of pepper
I use the crock pot for the long term cooking, so I will start on the stove and then throw everything into the crock pot to stew together.
In a large stockpot over med-high heat, add 1 tablespoon oil and the pieces of pancetta and cook, stirring frequently, for 5 to 10 minutes, until it has crisped up a bit.
Add the chopped onion, stirring well so that it is mixed into the pancetta, and turn down the heat to low and cook, stirring occasionally for 10 minutes, by which time the onions will have softened.
Stir in the allspice and oregano (or your herb of choice) and then add the beef.
Shake in the flour and stir to mix as best you can. This is a bit difficult- be careful as you do this not to toss the meat out of the pot.
Add the carrots, wine and brown sugar. If you would like, you could also add potatoes, celery, etc.- whatever you would like. Just increase your liquids appropriately.
Stir to mix, then let come to a boil and add your salt and pepper.
Transfer the mixture into your crock pot- carefully, as it will want to slop around.
Cook on high for two or three hours, test for tenderness and turn down the heat and continue to cook for another hour or two, depending on your crock pot. As I do, test for taste and add additional salt and pepper, as needed.
Usually, the LOW setting is about 200 degrees, and the HIGH setting is about 300 degrees. Just figure an hour on high is equal to two hours on low when you need to figure out how much longer to cook, or how much time you need before dinner.
When you are ready to eat, carefully pull the meat off of the bones using a fork, and a pair of tongs and pour over pasta, mashed potatoes, bread, polenta- whatever you choose!
Now, the important part. Grab a spectacular bottle of wine! I have been stopping in at Whole Foods lately at grabbing some inexpensive Malbecs from Argentina that are around $6-$9 (really!), and although it is hit or miss- I have found some real winners! If you have a local wine shop, I am sure that you can stop in and ask for some recommendations and they are sure to have an inexpensive Malbec that would go great with a stew!
