Difference between revisions of "Dry-Aged Tender Roast Stew"

Revision as of 07:10, 22 March 2017

Dry-Aged Tender Roast Stew is a Recipe for a Cooked Meal.

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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