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Lager Braised Short Rib with Rosemary Dumplings,

Local Mushrooms and Parsnip

 

3 each 4-6 ounce Bone In Beef Short Rib                               2 cups All Purpose Flour

1 Tablespoon Canola Oil                                                         1 ½ teaspoon Kosher Salt

1 Cleaned White Onion Sliced ½ inch thick                            1 Tablespoon Baking Powder

10 Cloves Garlic Sliced Thinly                                                 1 Tablespoon Olive Oil

3 Sprigs of Thyme                                                                   1 cup warm water

3 Each Bay Leaves                                                                  ½ cup finely chopped Rosemary

2 Sprigs of Rosemary                                                              16 ounce oyster/maitake mushroom

2 Bottles Sam Adams Winter Lager                                       2 each peeled, large dice parsnip

3 Cups Chicken/Beef Stock

 

For the Braised Short Rib:

  • Preheat the oven to 350 degrees.
  • Heat a Large Pot with the canola oil on High Heat.
  • Generously rub the short rib with salt and pepper.  Sear the short ribs on all sides to a dark golden brown. (this gives the final product a much better flavor)
  • Remove the short ribs from the pot and reduce the heat to medium.
  • Add the onion, garlic, thyme, rosemary and bay leaves.  Cook until the onions become tender with a little color.  Add the lager and stock.
  • Place the short ribs back into the pot and cover with a lid. Place in the oven for 3 ½ hours or until the short rib pulls away from the bone with a fork.

For the Dumplings:

  • Mix the flour, salt, baking powder and rosemary in a mixing bowl.  Add the olive oil and water and mix until a cohesive ball forms.  Do not overmix or you will have bouncy chewy dumplings.
  • Place dough in fridge until later.

For the Vegetables:

  • Cut the ends off the mushrooms.  Toss the mushrooms and parsnips in a little canola oil, salt and pepper.  Place on a lines baking sheet and put in the oven for 13-15 minutes.
  • Remove and wait to plate.

To Finish:

  • Place the Pot of short rib back on a burner at high heat.
  • Remove the short ribs onto a plate.  Once the braise is boiling add 2 ounce balls of the dumpling dough into the braise.
  • Cook for roughly 5 minutes or until the dumplings have some buoyancy.
  • Turn the heat off and place the vegetables and short ribs back into the liquid.
  • Plate in a bowl everything and eat away!!