Honey Braised Côtes de Boeuf with Creamy Polenta

April 25, 2010 | By | COMMENTS

Honey Braised Côtes de Boeuf with Creamy Polenta 1
I love braised anything. I eat honey with mostly anything. Here, I combined the two to make delicious honey braised beef ribs with a creamy parmesan and aged cheddar polenta.

Honey Braised Côtes de Boeuf with Creamy Polenta 2
For the braised ribs (feeds 2):
• 800g of beef ribs
• 500ml of honey brown beer (I used my favourite: http://www.microdulievre.com/en/la_brune_au_miel.html
• 4 tbs of honey
• 1 cinnamon stick
• Salt
• Fresh ground pepper
• 1 tbs of crushed red pepper flakes
• 1 tbs of crushed toasted coriander seeds
• 5 sprigs of thyme
• 4 lightly crushed garlic cloves
• Half of an average sized butternut squash peeled and diced
• Half of an average sized celery root peeled and diced
• 1 small bay leaf
• 1 leek diced
• Enough veal stock to cover ¾ of the meat (about 2 cups)
• 2 green onions diced (for the garnish)
For the polenta:
I used The Minimalist’s version of the polenta: http://www.nytimes.com/2010/02/17/dining/17minirex1.html?ref=dining
However, I divided the quantities by two to match my beef portions. Also, I used half of parmigiano reggiano and half aged cheddar. At the end, when the cheese is to be added, I mixed in some fresh cilantro leaves.
Put the salt, pepper, red pepper flakes and coriander seeds in a bowl. Take the mixture and rub it generously on the beef. Brown all sides in a casserole (I used a Dutch-oven) over medium high heat. Remove the beef, put it aside and remove the liquid from the casserole.
Honey Braised Côtes de Boeuf with Creamy Polenta 3
In the Dutch-oven, put the butternut squash and celery root (with a bit of salt and pepper) for about 4 minutes. Then, add the garlic, leek and thyme and cook for another 3 minutes.
Honey Braised Côtes de Boeuf with Creamy Polenta 4<
Add the beer and scrape the bottom of the Dutch-the oven with a wooden spoon. Pour in the stock, the bay leaf, the honey and the cinnamon stick along with salt and pepper. Bring it to a boil and put the meat back in. Cover and put it in the oven (350 degrees) for about 2 ½ hours.
Once the meat is ready, take it out of the oven and let it cool for an hour and then refrigerate for 24 hours.
The next day, while cooking the polenta, reheat the ribs and strain the liquid it to then reduce it as thick as you want it (note: my sauce was very think to begin with, I didn’t need to reduce it much).
Prepare a bed of polenta, add a rib soaked in the sauce and garnish with the green onions.
Honey Braised Côtes de Boeuf with Creamy Polenta 5

Categories: Recipes

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