How To Make a Stromboli Italian Meats - Episode116

How To Make a Stromboli Italian Meats - Episode116 Hello everyone! Welcome to kahunasfoodandwine.com. The galaxy’s most popular food and wine show and everyone’s home today, so we’ll probably be cooking chaos again. I am your host Patrick. We are doing a big short rib ragu today and this is one of those dishes I got to cook for only four hours. So, we should to be eating by midnight. So basically, what we are going to do is we are going to sauté some pancetta, throw in some carrots, some seasoning and then we are going to brown up our short ribs, throw our tomato in, some beef stock and some red wine. We are going to let that all simmer and cook around for like I said, for about four hours and we will put that over some tagliatelle or pappardelle. I may make some homemade pasta. I haven’t decided just yet. So, that’s it. We get to the cooking of the pork. So, we got the olive oil alone and we’re getting that warmed up and I am going to add some pancetta and I am going to slow cook this meal. I’m going to render this out. So, we’re going to render this out on medium heat and get some of the fat out and then when it cooks it up, I’ll pull it out. So, we are going to salt our short ribs in both sides and white pepper. I’ll flip it over and do the same for the other side. I scooped out the pancetta. I love this. Actually, cheese came from this. It’s from the Wine Library. French cheesecake, the French cheese is great but even this is great. I use to chop onion and everything. Anyway, I love that. I got the flour and we season it up with some salt and pepper. Now, we are just going to dredge in our short ribs. We’re going to dredge them with a little flour and tap some off. You don’t want to overkill it. And then they’re going to go into our hot oil there and will start browning of. So, I’m going to do all these and then get them into the pan. So, they’re all floured and they’re rolled in now. I’m just going to brown them up, fry about four minutes per side, flip them and we will get them out and then we will put in our tomatoes and all the rest of the good stuff. So, we took the short ribs out. They are all browned up. So now, I’m going to add in our carrots and onions and a lot of the fat rendered out the short ribs. So, it is nice. Preheat the onions and the carrots, simmer it up and we are going to add salt in and some black pepper. Also, we are going to throw in a couple of bay leaves at this point. I like bay leaves, so I am gong to throw in three. We’re also going to put in some dried oregano at the moment, some dried basil and a little dried rosemary. This was actually from our rosemary plant last year and we took inside, cut the sprigs off and let it dry, so we have some nice rosemary to use. I am not the world’s biggest rosemary fan, the herb. I always use my sister’s name, so I can’t say too bad about it. I like a little bit. I do not like a ton of it. Stir this up and we are going to add a little dried parsley. I will also be adding fresh later. I am going to add my garlic in and that’s probably eight cloves. I am just going to put a little bit more olive oil in that. Another way you could make this is you can just take your onion, carrots and your tomatoes and put them all in the food process, similar to how we did the Bolognese. You can do that with your tomatoes and then just add it all in that once and do it that way. I am just doing it this way because I do not like taking it out of the food processor. We’re just going to let that simmer up for a few more minutes. I’m also going to throw my pancetta back in there. There actually was a little left, they did it not eat at all. I am going to put in my tomato paste now. Tomato paste, browned up a little bit and start mixing that around. I will make it nice and brown and caramelize even more, caramelize the rest of our goodies in. So, I am going to add in our wine and I am going to add in about half a bottle, which is about two cups and we are going to crank the heat on that and we are going to cook the alcohol out of this. Again, this is just a simple amount of wine. So, with the beef short ribs, I mean there is no real classic recipe for what we’re making in terms of Italian recipe side that they would makeover; no. In this dish, I am also going to add some chopped up dates, about seven or eight chopped up dates just to add a little sweetness of the dish because we are going to get the acidity from the tomatoes, you are going to have a huge rich sauce from the short ribs himself because they have a lot of fat and so, by putting in some of these dates, we are going to kind of counteract all that and just give it a complete flavor profile, a little sweetness to it. One thing you’re going to notice when you taste it, you’ll be like “Oh, there is meat.” It’s going to be melt in and just round out the whole flavor of the sauce. So, all of the alcohol’s cooked out from the wine and now, I am going to add in 2 1/2 cups of beef stocks. We are going to cook that up now and I also have my tomatoes, put the juice in. These are peeled plum tomatoes. I am just going to crush them out with my hand. You could certainly just throw these in your food process and give them a little shake up. If you are taking the whole ones then doing them; no. Pierce it with your finger first slightly and then crush it because you will splatter everything in the house. You just grab these. So now, I am going to add my short ribs back in and these are just going to stay in here the whole time but like I said, you take the meat off the bone, shred it and then drop it all back into the ragu. I’m probably just going to leave it all on the bowl and then serve with chunks up over the pasta but we shall say. So, this is going to cook for three hours. Right now, [Inaudible] total cook time. So, simmer for another three hours. So, I took all the meat out and there are the bones and here is the meat. If I was just making this for myself, I would just left everything in the pot. However, my wife in not a big meat bone person, so I just took everything out and I’ll strip the meat away. There’s that big piece of cartilage on there. We’ll take that off and then add it back in. So, the water’s boiling, we’re going to drop in pappardelle and it will only take a couple of minutes to cook. So, I sauced it up in this big bowl. Now, I’m going to scoop this out and we’re going to hit them with a little parmesan. Then I reserved some of the short rib meat and we are just going to flop a nice hunk of short rib meat right in the center of the pappardelle. I put about almost all the short rib meat back into the sauce and then we are just going to top that with a little fresh parsley.