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.
4 comments:
sounds like a lovely meal. If you decide to go in a new direction or stay the course I'm sure it will be the cat's meow.
Thank you for your vote of confindence. I can't promise anything but we will take meowing cats into consideration for future subject matter.
Just don't add any meowing cats to your recipes! We look forward to your new directions, wherever they may take you.
And great recipe. Who knew the gangsters of New York spent time in the kitchen?!!
Thanks Lisa. Re: cats, Spanish Louis didn't specify what kind of ribs.
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