Brandied cranberry short rib stew, modified Sunset Mag Oct 2011

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Ingredients:

6 pound(s) short ribs 2 inch pieces

2 teaspoon(s) kosher salt divided

1 teaspoon(s) black pepper

3 tablespoon(s) oil divided

3 pound(s) kabocha squash seeded, cut into 2 wedges

2 medium onions finely chopped

1/3 cup(s) flour

4 clove(s) garlic minced

3 tablespoon(s) bittersweet chocolate cocoa powder

4 cup(s) beef broth

1/2 cup(s) brandy or red wine

1/2 cup(s) dried cranberries

2 tablespoon(s) minced candied ginger

1 tablespoon(s) finely shredded orange zest

1-1/2 cup(s) fresh cranberries

2 tablespoon(s) cornstarch

2 tablespoon(s) water

Directions:

1. Sprinkle on 1/2 of salt and pepper on ribs, coat in flour. Braise in pan with oil.
2. In slow cooker: add onions, garlic, cocoa, beef broth and stir in flour till smooth. Stir in brandy, cranberries, candied .ginger and orange zest. Add in braised meat
3. Cook on high for 4 hours.
4. Spoon off fat. Chill overnight.
5. Skim off fat. Reheat beef in large pot and fresh cranberries.
6. Cut squash wedges crosswise, put on baking sheet and toss with 1 tbsp oil. Roast until carmelized at 500 for about 10 minutes.
7. Toss in cubes of kabocha squash.
8. Add cornstrarch with water to thicken gravy if desired.

By RecipeOfHealth.com