Today We’re Going To Eat Them With A Bunch Of Pasta.
- Braised Meats
The nice thing about doing braised meats is that you can use any animal. You like you might see the amount of salt and have a hard time with it but it’s real and if you need it. So I’m also going to pepper them when you’re searing them you just want them browned on all sides you just want like a nice thin coat on the bottom you’re not like deep frying and they’re slippery little guys so be careful this little guy wants to fall over. But I’m not gonna let them her short words are browning they’re cooking they’re doing everything in the pot you could probably jump like just water on them and braise them and they’d be delicious. But we’re gonna make them a little bit more delicious than that I’m using carrots, onions, and garlic this is a braise they will fall apart.
So don’t worry if they’re kind of like flopping around now comes the time or I’m into vegetables in the pot that we see her at all the meat in. I just like the texture of the tomato when you crush it by hand yourself you get these kind of like nicer big pieces and then I’m gonna add my tomato paste and that’s sort of like a secret pantry weapon. So you’ll notice the color of this tomato pants kind of changed to more of like a red and that’s what you’re looking for after that then comes the wine the best part yeah. I’m gonna add like a half a bottle because otherwise what will it drink I don’t want it to be like super red wine II I want it to be just like a little red lining. Now I’m gonna add the short ribs back into the pot kind of like nestle them in there and you do not want to get rid of this this is all stuff that belongs in your pond.
You’re gonna want to cut that a little bit of water stock so anytime you’re making like a braised meat or anything super super heavy you want to cut it with something that’s like really like bright and vibrant and punchy. So I’m gonna make a salad with arugula some shaved raw fennel some shallots, and lemon because we’re going to use the sauce as like our pasta sauce situation. I’m going to remove them. so I can strain the sauce so steamy it’s like getting getting a facial it smells really really good just kind of want like to get rid of those really big chunks my meat is back in the sauce it tastes really really good and I’ve been cooking some pasta over there and I’m just going to add that straight from the pot put it in this pot stir it around so we’re ready to go so there it is it’s our braised short ribs which we then turned into a ragu which we then used to dress pasta and as she’s involved and wine so to me perfect meal.