October felt like eternity. The month was busy and never seemed to wane as autumn began creeping in. The highlight in October was the much awaited Canadian Thanksgiving. It’s celebrated earlier in North America and as much as most were gearing up towards Halloween, there was still the Turkey to be had prior to costume make-overs and Halloween parties and balls celebrated around town. Of course, I never participated in either. As usual, I was behind-the-scenes and out of the social limelight. I was never ‘social’ as much as I wanted; not in a city where everybody’s doing something somewhere all the time. ‘Socials’ on my part can be a futile and strenuous exercise. I’ve tried. I have a small, intimate set of friends I visit and they themselves are as busy as I am.
I took a much needed week off as soon as November came knocking. It was a short break which I haven’t fully recovered from until today. Stress and strains from work are beginning to show and that week off made it worse. Sitting down and basically doing literally nothing was impossible during that short stint away from work.
I had missed so much from the month before and those came rushing at me at breakneck speed on the first day I was ‘supposedly’ be on break. I tried, but I realized I won’t actually rest unless I was away from the city.
Throughout those irritatingly long days, I managed to discover a meat shop where everything was fresh, bred and butchered in Ontario. It became my ‘social’ hotspot since. I saw a cut of Cote de Beouf (I call it the ‘Flinstone’ cut) and I knew, soon, that will be on my dinner table. I opted for a high grade Beef Short Ribs after reading a recipe from a Canadian food writer who have toured and tried Canada’s abundant food glories and spectacles; Alberta beef being one of them.
This recipe isn’t the ‘best’ looking, but the sauce compensated for that. I couldn’t stop eating and wished I had bought and cooked more. The cooking process is long and tedious and time is an essential ingredient in creating the sauce.
- Beef Short Ribs
- Black Peppercorns
- Sea Salt & Ground Black Pepper
- Olive Oil
- Dried or Fresh Rosemary (used dried)
- Crushed Chilis
- Beef Stock
- Red wine
- Crushed Tomatoes
- Sherry Vinegar
- Brown Sugar
- Blueberries (used leftover frozen)
- Lemon Juice
- Flour (for dredging)
Cut the Beef Short Ribs in half and marinate them in red wine, bayleaves, peppercorns and onions overnight. Strain the wine in a sauce pan and reduce to simmer.
Coat the beef short ribs with flour and pan-fry to golden on both sides. Set aside.
Sauté the shallots, bayleaves and garlic on the same pan. Deglaze with red wine, add the beef stock, crushed tomatoes, sherry vinegar and boil to simmer. Return the ribs back to the pan. Throw in the bayleaves and peppercorns. Cover and place in the oven until the ribs are almost fork tender.
Fish the ribs out of the pan and set aside. Strain the broth into the same sauce pan where the marinade was reduced and reduce further. Season to taste.
Add the blueberries and let it simmer for a few more minutes. Finish off with honey, butter and lemon juice. Pour over the ribs and sprinkle with dried rosemary and other herbs before serving.
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