Difference between revisions of "Dry-Aged Tender Roast Stew"
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{{Item Infobox | {{Item Infobox | ||
| − | |Image=[[file:dry-aged tender roast stew1. | + | |Image=[[file:dry-aged tender roast stew1.jpg|350px]] |
|Type=[[Food]] | |Type=[[Food]] | ||
|Subtype=[[Recipe]] | |Subtype=[[Recipe]] | ||
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????? | ????? | ||
==Additional Information== | ==Additional Information== | ||
| + | |||
| + | ==Real Life Recipe== | ||
| + | ===Introduction=== | ||
| + | *Active cooking time: 1 hour | ||
| + | *Total cooking time: 1 hour | ||
| + | *Serves 4-6 | ||
| + | |||
| + | This recipe features meat from the garula, a creature lovingly described as a “pig-cow” in the official FFXV Strategy Guide. | ||
| + | |||
| + | ===Ingredients=== | ||
| + | *2 lbs boneless beef short ribs, raw, cut into 2 inch pieces (900g) | ||
| + | *1 tsp salt (6g) | ||
| + | *½ tsp fresh ground pepper (1g) | ||
| + | *1 tbsp olive oil (14g) | ||
| + | *1 onion, peeled and diced into ¾ inch (2 cm) slices | ||
| + | *2 tbsp garlic, minced (14g) | ||
| + | *2 tbsp butter (28g) | ||
| + | *2 tbsp all-purpose flour (16g) | ||
| + | *1 cup of dry Red Wine such as Cabernet Sauvignon | ||
| + | *or Zinfandel (240mL) | ||
| + | *½ lb brussels sprouts, cleaned (227g) | ||
| + | *½ lb peewee potatoes, cut into wedges (227g) | ||
| + | *1 cup of canned whole peeled tomatoes (240mL) | ||
| + | *1 bunch of baby carrots, cleaned, cut in 1-inch (2.54cm) pieces | ||
| + | *6 small cipollini onions, peeled | ||
| + | *1 cup of Beef Broth (240ml) | ||
| + | *4 sprigs of thyme | ||
| + | |||
| + | ===Steps=== | ||
| + | 1.Season short ribs with salt, pepper, and olive oil. Heat a large dutch-oven and sear short-rib until golden brown on each side. Remove to a plate, and add onion, garlic, and butter to pan, cooking until softened. Sprinkle in flour, stirring to combine. | ||
| + | |||
| + | 2. Pour in wine and bring to a boil, scraping up caramelized bits from the bottom of the pan. | ||
| + | |||
| + | 3. Stir in remaining ingredients, bring to a boil, pop the lid on and reduce to a simmer. Simmer for about an hour and a half or until short ribs and veggies are fork tender | ||
[[Category:Items]] [[Category:Food]] [[Category:Recipes]] [[Category:Cooked Meals]] | [[Category:Items]] [[Category:Food]] [[Category:Recipes]] [[Category:Cooked Meals]] | ||
Latest revision as of 01:22, 4 May 2017
| Dry-Aged Tender Roast Stew | |
|---|---|
| |
| Information | |
| Type | Food |
| Subtype | Recipe |
| SP | 50 |
| Effect | Strength +80, HP +250 |
| Ingredients | Garula Sirloin, Leiden Potato, Lucian Tomato |
| Acquired by | Unlocked after your first Garula Sirloin drop |
Dry-Aged Tender Roast Stew is a Recipe for a Cooked Meal.
Contents
Acquired By
?????
Additional Information
Real Life Recipe
Introduction
- Active cooking time: 1 hour
- Total cooking time: 1 hour
- Serves 4-6
This recipe features meat from the garula, a creature lovingly described as a “pig-cow” in the official FFXV Strategy Guide.
Ingredients
- 2 lbs boneless beef short ribs, raw, cut into 2 inch pieces (900g)
- 1 tsp salt (6g)
- ½ tsp fresh ground pepper (1g)
- 1 tbsp olive oil (14g)
- 1 onion, peeled and diced into ¾ inch (2 cm) slices
- 2 tbsp garlic, minced (14g)
- 2 tbsp butter (28g)
- 2 tbsp all-purpose flour (16g)
- 1 cup of dry Red Wine such as Cabernet Sauvignon
- or Zinfandel (240mL)
- ½ lb brussels sprouts, cleaned (227g)
- ½ lb peewee potatoes, cut into wedges (227g)
- 1 cup of canned whole peeled tomatoes (240mL)
- 1 bunch of baby carrots, cleaned, cut in 1-inch (2.54cm) pieces
- 6 small cipollini onions, peeled
- 1 cup of Beef Broth (240ml)
- 4 sprigs of thyme
Steps
1.Season short ribs with salt, pepper, and olive oil. Heat a large dutch-oven and sear short-rib until golden brown on each side. Remove to a plate, and add onion, garlic, and butter to pan, cooking until softened. Sprinkle in flour, stirring to combine.
2. Pour in wine and bring to a boil, scraping up caramelized bits from the bottom of the pan.
3. Stir in remaining ingredients, bring to a boil, pop the lid on and reduce to a simmer. Simmer for about an hour and a half or until short ribs and veggies are fork tender
