re: Submissions Thread for F&DB Beef Short Ribs Challenge - Nov. 24, 2020

LL

Can you post the recipe for your mustard cream braise? That looks like amazing comfort food... Ill make it when it gets really cold.

Yeah!

I basically do your standard red wine braise first. I season and dust the ribs with flour. Brown them really well. Remove and cook down the veggies. Usually go carrots, onions or shallots, sometimes celery, garlic, and this was my first time doing pearl onions. Mushrooms too.

Once they're cooked down, I deglaze with a couple cups of red wine and cook some of it off. Add whatever seasonings you want, some thyme and rosemary, and your beef stock. Add back your ribs and make sure there's enough liquid to almost cover them. Cover with lid, and put into 300 degree oven for a couple hours.

I pull it out after 2 hours and this is when I taste for seasonings and add whatever is needed. I also add my fish sauce or MSG or whatever umami you'd want at this point. Return to the oven for 30m-1hr, whatever it seems like it needs to really break down.

Pull from oven and set the beef to cool. Put the liquid simmering on the stove. If its extremely watery, you can reduce. Mine wasn't this time. Add heavy cream, whole grain mustard, and capers to your liking. I got this idea from The Pioneer Woman.

She serves the cream braise over fancy roasted mushrooms. I could see it being good over grits, but I wouldn't make the grits too rich/cheesy unless you like a lot of richness.

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It is but he didn't come up with the idea himself

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Sour grapes...

All you good people are pushing me to not only figure out how to post pictures but, enter these cooking competition challenges!

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To be fair, did any of us really?

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No lol

If I use the shrimp recipe I'm thinking of using, I'll link to the youtube that shows it being made. It's not original or creative, just looks incredibly delicious.

Nothing has ever been said or indicated that submissions should be original, never been done before recipes. Few would participate if that were the case.

When I Googled "blueberry sauce for meat" I was surprised to get so many hits! Most were for steaks or pork or even a blueberry barbecue sauce, but it definitely wasn't a thought original to me. Actually, that reassured me that it wasn't a totally stupid idea.

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To be fair, did any of us really? Maybe the meat lollipop one, but most of the rest of us made things that already exist out there

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I've made the "meat lollipop" before.
I've made the Brussels sprouts before but served it with fish.
That was the first-time I made that version of potatoes.
And that was the first time I made that version of jus.

The fact of the matter is, it's difficult to be innovative with food & who the frick cares if you copy someone else's recipe? Especially if its this guy who is being critical???

He shot his mouth off and said he would win easily but then submitted one of the most pedestrian dishes?

That was an immediate disqualification of his opinion.

I hope you decide to participate. It's more fun when there are lots of entries.