We're at a bit of an impasse here at the DGIS. After numerous staff meetings we're not sure how we want to proceed with this blog. Some feel we need to change direction and freshen things up with a new...well, direction . Others feel that we should stay the course, brand loyalty and all that.
Something that we all agreed upon is that the culinary skills of the hoodlums of yesteryear is all but overlooked by modern authors, academics and skeeball champions. So being that I have recently uncovered a lost Herbert Asbury tome entitled "In the Kitchen with the Gangsters of New York" I would like to share with you a recipe dating back to 1909.
Spanish Louis's Red Wine-and-Apricot Braised Short Ribs
Makes 4 servings. Working time 20 min. Total time 3 1/2 hours.
3/12 pounds short ribs
4 garlic cloves, chopped
3 cups dry red wine
3 tablespoons coarse-grain dijon mustard
2 cups dried apricots
1) Season short ribs with s&p . Working in batches, brown ribs in a large Dutch oven over medium-high heat, about 4 minutes per side. Transfer to a plate and set aside.
2) Go out and make some collections while ribs cool.
3) Add garlic to pot and cook over medium heat until browned, about two minutes. Add wine and mustard and stir. (Don't forget to scrape up the brown bits from the bottom of the pan. Add apricots and reserved ribs and increase heat to high, bringing liquid to a boil. Reduce heat to medium-low, cover pot, and simmer until ribs are so tender they fall off the bone. (Three hours or so, so go ahead and polish your gat.)
4)Skim excess fat from braising sauce. Serve meat and apricots in shallow bowl with braising sauce.
If you give it a try please let us know how it turns out.