black chef
Senior Cook
- Joined
- Jul 2, 2006
- Messages
- 383
ok, i really love braised beef short ribs. i mean, i really, really, really love braised short ribs, and i cook them several different ways:
1. mirepoix + red wine + well browned ribs + 300 F oven for 4 hours.
2. moroccan style with a sweet, cinnamon-based rub braised in beef stock with a touch of honey, etc.
and here's the question...
Anne Burrell has a recipe for braised short ribs where she purees the following:
1 spanish onion
2 celery ribs
2 carrots
2 garlic cloves
then, she proceeds to brown the paste until it forms a "crud," then, she scrapes the "crud" up and allows it to form again. then, she adds the tomato paste and allows that to brown as well. then, she adds-in the red wine to deglaze and then the water, etc.
what is this called... when you puree veggies, brown them to a "crud" forms, scrape it up and allow it to form again... before deglazing? what is this process called? is it just used to form a flavor base? where can i learn more about this "technique?"
1. mirepoix + red wine + well browned ribs + 300 F oven for 4 hours.
2. moroccan style with a sweet, cinnamon-based rub braised in beef stock with a touch of honey, etc.
and here's the question...
Anne Burrell has a recipe for braised short ribs where she purees the following:
1 spanish onion
2 celery ribs
2 carrots
2 garlic cloves
then, she proceeds to brown the paste until it forms a "crud," then, she scrapes the "crud" up and allows it to form again. then, she adds the tomato paste and allows that to brown as well. then, she adds-in the red wine to deglaze and then the water, etc.
what is this called... when you puree veggies, brown them to a "crud" forms, scrape it up and allow it to form again... before deglazing? what is this process called? is it just used to form a flavor base? where can i learn more about this "technique?"