Cooking Technique – Braising

Today I am going to talk a bit about braising. Braising is cooking something (usually a tougher cut of meat) for a long time in some liquid at a low temperature until the meat falls apart. This is probably my favorite way to cook food. The reason being is because the prep time is relatively short and then you just leave it in the oven for a few hours and you don’t have to keep a watchful eye over it. My favorite recipe to cook this way is Beef and Guinness Short ribs that can be found on my blog, Click Short […]

Chef Stuart’s Beef and Guinness Short Ribs

This is one of my favorite dishes to make anytime of the year, it is so nice to be able to buy an affordable piece of meat, cook it for a long time and get amazing flavor out of it. Prep time: 30 minutes Cook time 2.5 hours Serves 4 – 6 Ingredients: 4 lbs boneless short ribs, cut into 1.5 inch pieces 3 tablespoons extra virgin olive oil Salt and pepper 1 large yellow onion, diced 3 cloves garlic, minced 2 carrots, diced 2 celery stalks, cut into .5 inch pieces 1 can Guinness 2 cups low sodium beef stock […]