Thursday, December 31, 2009

Short Ribs with Chocolate and Fettucini

Ingredients:

3 Tablespoons olive oil
4 ounces chopped Turkey bacon (optional)
2.5 - 3 pounds short ribs or chuck roast, cut into chunks
salt to taste
Black pepper to taste
all purpose flour for dredging

PULSE THE FOLLOWING TOGETHER IN A FOOD PROCESSOR FOR SOFFRITO:

1 large onion
1-2 carrots
handful of parsley leaves
4 cloves garlic
1 15 ounce can tomatoes
4 Tablespoons tomato paste
1 Tablespoon dutched process cocoa

Herbs:

1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon Italian Herb mix
1 teaspoon granulated garlic
2 bay leaves or 1/8 teaspoon powdered bay leaf
1 cup beef broth
1 cup red wine
1 cup hot water with dried porcini mushrooms soaked in it
1 teaspoon chopped FRESH rosemary leaves, added in the last 30 minutes
Serves / Yields
6-8javascript:void(0)

Preparation Instructions
Make the Soffrito and set aside Brown the bacon Then flour the meat and brown very well in olive oil

Mix soffrito, herbs and meat and add to slow cooker Soak the mushrooms in hot water and chop ( reserve water)

COOK IN SLOW COOKER – 8 hours on low ( or 2 hours on High and 5 hours on low)….till meat falls apart.

Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with S&P