Beef Marmalade

Name: Beef Marmalade
Ingredients: 4 pounds beef short ribs, trimmed of fat; 6 cups port wine; 6 cups dry red wine; 4 quarts veal or chicken stock; 1 head garlic, halved crosswise; 1/2 bunch fresh thyme; 1 Tbls. whole black peppercorns; 8 Tbls. butter; 3 Tbls. flour; 4 cups carrots, peeled, trimmed and minced (about 1 1/2 lbs.); 4 cups shallots, peeled and minced (about 1 lb.); 1 1/2 tsp. kosher salt; 1/2 cup white sugar; 1/2 cup dark brown sugar, packed; 1 cup red wine vinegar; 2 1/2 tsp. freshly cracked black pepper

16 ingredients

1 steps

Ingredients

4 pounds beef short ribs, trimmed of fat
6 cups port wine
6 cups dry red wine
4 quarts veal or chicken stock
1 head garlic, halved crosswise
1/2 bunch fresh thyme
1 Tbls. whole black peppercorns
8 Tbls. butter
3 Tbls. flour
4 cups carrots, peeled, trimmed and minced (about 1 1/2 lbs.)
4 cups shallots, peeled and minced (about 1 lb.)
1 1/2 tsp. kosher salt
1/2 cup white sugar
1/2 cup dark brown sugar, packed
1 cup red wine vinegar
2 1/2 tsp. freshly cracked black pepper

Directions

1

{"0":"Part 1.","1":"Put meat in a big heavy-bottomed pot . Add wine, 3 cups of port, the stock, peppercorns, fresh thyme and garlic. Stir. Bring to rapid boil over medium-high heat. Reduce heat and simmer uncovered, about 3 hours, stirring occasionally.","3":"After 3 hours, your pot should look kind of gross and sludge-y. The meat will be purple.","5":"Pull the meat out of the pot and set aside to cool. The broth should be thin and a deep mahogany color. Set it aside.","7":"When the meat is cool enough to handle, pull it off the bones. Discard the fat, bone, and gristle.","9":"Chop the meat into small pieces. Place in a bowl. Cover it and refrigerate.","11":"Part 2.","12":"Strain the braising liquid and discard the solids. Put the liquid in a large saucepan on the stove over high heat. Bring it to a boil, reduce the heat and simmer for 1 1\/2 to 2 hours, or until it's reduced to about 3 cups.","14":"Put 3 tablespoons of butter and 3 tablespoons of flour in a small bowl.","16":"Mash them together into a paste.","18":"Whisk the butter\/flour mixture into the reduced braising liquid over medium-high heat until it melts completely.","20":"Cook like this for 2-3 minutes, until the sauce has thickened.","22":"Remove the pan from the heat and set it aside.","24":"Part 3.","25":"Dice the carrots and shallots.","27":"Melt the remaining 5 tablespoons of butter in a large saucepan over medium heart.","29":"Toss in the carrots and shallots. Stir to coat in butter.","31":"Saute over medium heat for about 15 minutes, until the veggies are starting to get soft and translucent.","33":"Toss in the kosher salt, 1 1\/2 teaspoons black pepper, and the white and brown sugars.","35":"Pour in the remaining 3 cups of port and all the red wine vinegar. Stir to combine.","37":"Cook over medium-high heat, stirring frequently, until the liquid has completely evaporated. This will take about 45 minutes.","39":"Part 4.","40":"Toss the meat into the pan with the veggies.","42":"Add the thickened braising liquid to the pan. Mix everything together."}