Favorite Winter Braise, beef stew vs short ribbs

Discussion in 'Food & Cooking' started by robbie rensel, Nov 16, 2013.

  1. robbie rensel

    robbie rensel

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    For me this is a really hard decision because I love them both.  Winter is just the time to have a delicious braise on the stove or in the oven.  I grew up in Michigan so I always enjoyed coming in from the wintery outside, and warming my belly with some delicious stew.  I think my vote is stew just for the childhood memories alone.
     
  2. lagom

    lagom

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    Ahh stew.....and here it is, the start of moose hunting season, yum yum. Oh, Ill be getting some reindeer soon too.
     
  3. robbie rensel

    robbie rensel

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    Lagom, I have never made stew with moose or reindeer how is it?
     
  4. lagom

    lagom

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    It is absoultly lovly, i make it in a with lots of root vegetables, a bit of onion, skip garlic and of course wine. I get the bones and make stock for the base. A lot of time I use a bit of juniper berry and add some lingon berry in at the end. Served with a few freshly boiled potatoes and if im feeling snarky and just feeding adults i give it just a whisper of good gin on top, like half a teaspoon of bomday saphire. And warm bread with honey butter.
     
  5. lagom

    lagom

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    Reindeer has a different flavor that to me go better with a beer base stew. Again, stock from the bones and lots of onion and root vegies but i skip the juniper and lingon and go with tyme and rosemarie,black pepper. Finish with the boiled potatoes and some mersmor, good bread and more beer. I use a dark beer for the cooking, gunniess usually but have made it with Bass ale and it was tasty.
     
  6. robbie rensel

    robbie rensel

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    Man!  These both sound amazing!  If you happen to have recipes you should post them.  Especially the moose stew, which sounds delicious and different from anything I have ever had.  Just curious, where do you get Lingon berries?  The only place I have ever seen them is in the upper peninsula of Michigan fresh, but have never seen them anywhere else.
     
  7. babytiger

    babytiger

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    Probably prefer short ribs over beef stew. Personally, I would go with beef cheeks.
     
  8. teamfat

    teamfat

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    Short ribs, shanks, oxtail - all good.

    mjb.
     
  9. lagom

    lagom

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    Lingon berries are a rare sight in the states, here in sweden they grow everywhere but now is past the season for fresh so frozen is the best option unless you get them and pickle them when the're in season.

    So for the moose stew, home vresion. Feeds 8 ish

    First you need to prep a good stock from the moose bones, same process as a beef stock. I reduce a 40 ltr start to 5 ltrs

    1 kilo of meat, cubed and seasoned with salt. I use chuck.
    1,5 kilos root vegies, clean, peeled and cut into lg bite size pieces
    Couple of lg yellow onions, rough chopped.
    3 bay leaves
    2tsp finely ground juniper berries or a sachet of a dozen whole. I prefer the sachet
    Half ltr good red wine, drink the rest.
    Liter of reduced stock plus water handy for volume
    Little raps oil to sear
    Couple deciliters of lingon
    Black pepper
    Good gin
    A bit of creme fraish, 1 deciliter or so
    Some fresh parsley. Hacked into dust.

    Sear the meat in oil and add the onion half way thru the searing plus toss in the sachet.
    Deglace with wine, dont forget to drink the rest
    Add root vegies
    Reduce heat add stock and enough water to cover.
    Simmer forever
    Before service boil so small fresh potatoes. Peeled or unpeeled. You make the call.
    Add lingon with what ever liquid it has
    Adjust seasoning with salt and pepper
    At service, stir in creme fraich, plate, potato, parsley and gin
    Take the bread from the oven. Butter with honey butter and eat. Dont forget more wiine since you finished the first bottle already. Dont forget to remove the sachet.
     
  10. chrisbelgium

    chrisbelgium

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    Braise or stew, I love slowcooking on colder days. I already posted quite a few here;

    Wild boar civet (ragoût) using red wine, baby onion, mushroom... - stew


    Babi Pangang (Indonesian pork dish) - braise


    Pork cheeks in beer (with a lot of root vegetables in it) - stew


    Chili con carne, with beans! - stew


    Carbonade flamande with beef and beer - stew


    Osso buco - braise


    Coq au vin - stew


    Vol au vent, chicken in velouté


    Blanquette de veau, veal in velouté

     
    Last edited: Nov 16, 2013
  11. lagom

    lagom

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    Ok Chris, are you in Brussels? Is the christmass market good there? If so we will skip the market in Rosstock and come there, we will be spending 4 days so you can cook all of those delisious looking dishes for us while we are there. Dinner for 5 please. We like to dine at 8pm sharp.
     
    Last edited: Nov 17, 2013
  12. chrisbelgium

    chrisbelgium

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    Hahaha...  in fact, it will come much cheaper when you invite me to Sweden... never been there before.

    Always welcome in Belgium but I don't live in Brussels. I'm pretty sure you will eat incredibly well in any village in this country.
     
  13. lagom

    lagom

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    My kitchen door is wide open. Göteborg is a nice place with some wonderful fish and other goodies. Warm welcome.
     
  14. chrisbelgium

    chrisbelgium

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    You're very kind Lagom!
     
  15. maryb

    maryb

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    Love winter stews, I need to pick up some carrots and make a pot of bison short rib stew.