What's Brewing Bergseth Bros.

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

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.

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.

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.

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!!