February 25th, 2010

Braised Beef Rib Stroganoff, January King Cabbage and Carrot Crush

There is something really warming about eating good old classic recipes. I almost feel  nervous and get sweaty palms when I set myself the task of cooking an old kitchen classic. I’m not entirely sure of the reason, however I think it must be because everyone has their own pre-conceived ideas of what these dishes should look and taste like.

As most of the regular readers of the British Larder know there is nothing classic or traditional about my cooking. I thrive on twisting and turning recipes to suit my taste and cooking abilities. I suppose one could argue that I feel comfortable as a cook. I believe that cooking is subjective and that there are no rights or wrongs in cookery, well o.k there are certain set rules and formulas that time and time again will deliver the same results. I also believe that one cannot re-invent the wheel and cookery is pretty much like that too, but what we can do is modernize the recipes and good old favourites to prevent them from  becoming …well shall I say extinct”?

I have  Mrs Beeton’s Cook book from 1913 and love it to bits, it’s amazing to read the recipes and some of them have not changed at all, o.k just a few changes to ingredients but that’s about it.

Talking about re-inventions and all that, I have never heard of January King cabbage before. Now I can hear some people screaming at the computer screen asking where have I been all my life?!? Well I only discovered this gorgeous looking cabbage variety at a local farmers market. I love cabbage and its one of those vegetables that has its’ own character when cooked either quickly or slowly braised as per this recipe. I like the buttery flavour and think it adds a unique and  extra deliciousness to my version of a stroganoff.

I have chosen to use beef short ribs,though it was a bit of a struggle to find some at first. Then after chatting to other chefs I found some at Whole Foods Market in London. Cooking meat on the bone keeps the meet moist and adds flavour to the sauce. The short ribs do require an hour and half cooking time but it’s definitely worth the time and effort. The result is a hearty full bodied classic dish.

Last but not least I served my storganoff with a carrot and grain mustard crush, it’s perfect and the slight acidity of the mustard in the carrots sets the stroganoff sauce off beautifully.

This recipe is definitely a treasure and one to consider for a relaxing Saturday afternoon.

Braised Beef Ribs

  • 1.2kg beef short ribs, choose 4 pieces they will each have one bone
  • 3tbs sunflower oil
  • Salt and freshly cracked black pepper
  • 2 onions
  • 2 carrots
  • 2 sticks of celery
  • 1 clove of garlic
  • 50ml brandy
  • 1.2L of chicken or vegetable stock
  • 3 in number black peppercorns
  • 1/2 tsp coriander seeds
  • 3 bay leaves
  • large sprig of thyme

Preheat the oven to  170°C.

Cut the carrots, onions and celery into the same size pieces.

Heat a large casserole dish with half the oil, season the ribs with salt and pepper and brown them all over, once golden brown transfer them to a tray whilst browning the vegetables.

Return the casserole dish to the heat with the remaining oil and saute the carrots, onions, celery, garlic, peppercorns and coriander seeds until golden brown. Add the bay leaves and thyme and continue sauteing for  a further 1 minute.

Return the beef and deglaze the casserole dish with the brandy, simmer until the brandy is absorbed by the vegetables, add the stock and bring it to a gentle simmer.

Place  a piece of parchment directly onto the surface of the stock, place the lid on top and put the casserole dish in the preheated oven for 1 1/2 hours.

Carefully remove the beef from the sauce, set the beef aside.

Pass the sauce through a fine sieve.

Stroganoff Sauce

  • 125g chestnut mushrooms cut in 1/4's
  • 10g unsalted butter
  • 8 round shallots, peeled and cut in half length ways
  • 300ml of the beef braising sauce
  • 60ml double cream
  • 1/2 tsp smoked paprika

Heat a saucepan with the butter and saute the onions and mushrooms until golden brown and tender.

Add the stock and bring the sauce to a gentle simmer for 4 minutes.

Add the cream and stir in the paprika, bring the sauce back to the boil, taste and adjust the seasoning if needed.

The sauce is now ready to serve.

Braised January King Cabbage

  • 450g January King cabbage, remove the outer leaves
  • 50g unsalted butter
  • 150ml chicken or vegetable stock
  • Salt and freshly cracked black pepper

Preheat the oven to 200 °C.

Cut the cabbage in half and then cut each half into quarters.Wash and drain the cabbage.

Heat a large casserole dish with the butter, once the butter starts to foam season the cabbage quarters and brown them on all sides until light golden brown.

Add the stock and bring the stock to a gentle simmer, place a piece of parchment directly on top of the cabbage and cover the dish with the lid. Transfer the casserole dish to the preheated oven and bake for 15 minutes.

Remove the casserole dish from the oven and leave the cabbage to cool down slightly. Remove the cabbage from the dish and drain the quarters on kitchen paper.

The cabbage is now ready to serve or if you prepare this in advance chill the cabbage and when you are ready to serve re-heat the cabbage in the oven until piping hot on the inside.

Carrot and Grain Mustard Crush

  • 400g carrots, peeled and sliced
  • 25g unsalted butter
  • Salt and freshly cracked black pepper
  • 1tbs grain mustard

Heat a large saucepan and melt the butter, once the butter starts to foam add the carrots and seasoning.

Saute the carrots for 2 minutes stirring regularly, reduce the heat and cover the pan with a lid, cook for 10 minutes over low heat, stir regularly. By cooking the carrots this way you bring out the natural sweetness of the carrots and this adds depth of flavour to the dish.

Add 150ml water to the carrots, bring the water to a gentle simmer, return the lid and continue cooking the carrots for a further 15 minutes.

Remove the carrots from the heat, add the mustard and crush the carrots with a potato ricer.

Either serve the carrot crush immediately or chill and reheat once you  are ready to serve.

Assembly of the Dish

  • 4 pieces of the Braised Short Beef Ribs
  • Braised January King Cabbage
  • Carrot and Grain Mustard Crush
  • Stroganoff Sauce
  • 8 cornichons (baby gherkins)
  • 1tbs chopped flat leaf parsley

Reheat the beef, cabbage, carrot crush and sauce.

Gently cut the meat away from the bone and cut into slices.

Spoon a quenelle of the carrot crush onto each warm plate, followed by the braised cabbage, spoon some sauce onto the plate, arrange the beef slices on top and top the beef with more sauce. Sprinkle the chopped parsley over and place two cornichons onto each plate and serve immediately.

Serves 4

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8 Comments to “Braised Beef Rib Stroganoff, January King Cabbage and Carrot Crush”

  1. adrian says:

    Tried the dish and it was fabulous, I do a chicken fricassee in the same vein. One thing though, when they arrived they were huge and they didn’t shrink that much after cooking. Was this the case with you?

  2. Madalene says:

    HI Adrian, my beef ribs did shrink a bit but not too much it was a lot of meat. It’s good as it’ equals to a lot o dinners.

    I’m pleased that you enjoyed the recipe.

    Happy Cooking!

  3. Brian says:

    Beautiful presentation and styling. Like the bowl. Carrot crush sounds delicious too.

  4. Lisa says:

    What a stunnig dish! Defiantly one for a Saturday. Thanks for sharing.

  5. Rose says:

    This is such a stunning dish. I love how you’ve taken a traditional comfort food and turned out a plate that is worthy of modern adoration! Well done.

  6. Adam says:

    Sent my butcher this link and the ribs were here within the hour, i will be trialing this dish tomorrow, yum

  7. Carrie says:

    Wow, what a gorgeous meal. Everything looks and sounds fantastic.

  8. Riana says:

    This stroganoff looks delicious! Thanks for the tip about January King Cabbage, looks pretty and I will be on the look out for it.

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