Preparation:
1. In a mixing bowl, season the short-ribs with salt and pepper. Toss with flour and mix well.
2. In a large dutch oven, add 1/2 cup of oil. Add 1/2 batch of the meat a time and brown them. Repeat.
3. After 3 or 4 minutes ---take the beef ribs out and set aside. Add 1/2 cup bourbon to deglaze pan. Add beef stock ---add garlic, bay leaves, thyme and a teaspoon black pepper. Then add short ribs back to the pan with stock Cook for 2 hours.
3. In a mixing bowl, add pearl onions, baby carrots peeled, baby turnips new potatoes quartered and season with salt and pepper. Add vegetables to stew and cook for 1/2 hour. Stir in 1/4 cup finely chopped parsley. Then stir in 2 tbsp horse-radish. Check the seasoning and add salt and pepper if needed. Keep warm until ready to serve with grits.
4.TIP: If you want liquid to thicken liquid of the stew make a slurrey with 2 tbsp flour (or 2 tbsp corn-starch) + 2 tbsp water and mix into broth of stew. |
