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October 24, 2006
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Ginger
Braised Beef Shanks
with
Beet and Goat Cheese
Gnocchi
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* denotes
ingredient usually available (in season) at the Lexington Farmers' Market
Ginger
Braised Beef Shanks
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* 4 River Rock Beef
Shanks (or 1 per person)
1 cup flour
1/4 cup canola oil
* 2 carrots, washed and chopped
* 2 leeks, trim to white part,
mince and
rinse
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* 1 medium onion,
chopped
* 4 cloves garlic, minced
1 3-inch piece gingeroot, skinned, smashed and minced
1/4 cup soy sauce
1/4 cup Thai Sweet Chili Sauce
1 quart beef stock
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Lightly season (salt & pepper) shanks and dredge in flour. Heat oil
in a large enamel or cast iron skillet (be sure pot has a lid). Brown
shanks on both sides. Remove to plate. Add vegetables, garlic and ginger
to pot and saute 3 minutes. Put shanks back in and add stock , soy and
chili sauces. Add more liquid inorder to cover shanks. Bring to a boil,
cover and turn down to a simmer for 2-3 hours or place in a 300^ oven
for same amount of time. Remove meat from pot, reserving liquid. Strain
out vegetables; return liquid to pot and reduce by half or til a saucy
consistency. Serve surrounded by Beet Gnocchi (below) and topped with
garlicky Swiss chard or Amaranth
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Beet and Goat Cheese Gnocchi
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4-5 medium beets,
boiled, skinned and riced (use potato ricer)
* 4 oz. goat cheese
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1 egg
2 cups flour
1 tsp. Kosher salt
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Once beets have been pressed through a ricer, strain out all excess
liquid. Measure 2 cups of beet pulp. Place on
clean counter. Make a well. Crack egg into well,
add salt and stir together with a fork, carefully. Add flour and
gently knead flour into beet mixture. This is not like kneading bread
dough to develop gluten; this is just gently bringing
gnocchi dough together. When dough is one, cut in
quarters. Roll each quarter out into a sausage
shape, 1/2 inch diameter. Cut 1-inch long segments. Roll each piece
between hands with a little flour to form oval. Roll gnocchi along
tines of a fork with your right thumb while holding fork
at a slight angle with left hand, like potato
gnocchi. Roll rest of gnocchi in this way.
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