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Favorite Winter Braise, beef stew vs short ribbs

post #1 of 15
Thread Starter 

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.

 

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post #2 of 15
Ahh stew.....and here it is, the start of moose hunting season, yum yum. Oh, Ill be getting some reindeer soon too.
post #3 of 15
Thread Starter 
Quote:
Originally Posted by Lagom View Post

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

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

 

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post #4 of 15
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.
post #5 of 15
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.
post #6 of 15
Thread Starter 
Quote:
Originally Posted by Lagom View Post

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.

 

 

Quote:
Originally Posted by Lagom View Post

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.

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.

 

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post #7 of 15

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

post #8 of 15

Short ribs, shanks, oxtail - all good.

 

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post #9 of 15
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.
post #10 of 15

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

Ragoût de marcassin 2

 

Babi Pangang (Indonesian pork dish) - braise

Indonesian babi pangang and jasmine rice.

 

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

pork cheeks with root vegetables 5

 

Chili con carne, with beans! - stew

chili con carne

 

Carbonade flamande with beef and beer - stew

 

Osso buco - braise

ossoBuco2.jpg

 

Coq au vin - stew

coqAuVin4.jpg

 

Vol au vent, chicken in velouté

 

Blanquette de veau, veal in velouté

Blanquette de veau - veal blanquette 3

post #11 of 15
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.
post #12 of 15

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.

post #13 of 15
My kitchen door is wide open. Göteborg is a nice place with some wonderful fish and other goodies. Warm welcome.
post #14 of 15

You're very kind Lagom!

post #15 of 15

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

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