Sun-Dried Tomato and Fennel Braised Short Ribs with Pepper and Carrot Puree – The Paleo Foodie
I was super lucky to get an advance copy of The Paleo Foodie Cookbook: 120 Food Lover’s Recipes for Healthy, Gluten-Free, Grain-Free and Delicious Meals from my friend Arsy Vartanian. This book is so much fun and very accessible to all levels of skill sets in the kitchen. The recipes are exotic yet not complicated – perfect for any foodie to fall in love with. The book comes out March 25th, but Arsy is running a promotion where she is offering a bonus “The Paleo Foodie Dinner Party” with any receipt of a pre-order. All you need to do is email your recipt to firstname.lastname@example.org and you’ll get her special e-book with 2 appetizers, 2 sides, a starter salad, 2 entrees (1 fish dish for those pescaterians on your list) and a dessert.
So back to the cookbook. I love the photos, taken by Spoon, Fork, Bacon (shown below). I love how friendly Arsy’s writing is. She is a foodie, but not a pretentious one. She includes tips on eating on a budget, keeping it local, and a “good-better-best” chart for sourcing meat.
There were tons of dishes I am excited to try in this book, like the Paleo Persian Kotlet (Cutlet), the Bangkok Meatballs, and her recipe for Slow-Cooker Chocolate Chicken Mole. I asked my husband to pick a couple that he wanted me to make this week. He was drooling all over the book, but finally chose the Sun-Dried Tomato and Fennel Braised Short Ribs and the Pepper and Carrot Puree.
The recipes came out perfectly and were amazing. The short ribs were tender and juicy, and just melted in my mouth with the sun-dried tomatoes. However, the show stopper was the Pepper and Carrot Puree. Where has this dish been all of my life? Seriously, my whole family couldn’t believe how delicious this was. I’m always so thrilled when I discover a new way to prepare vegetables. This is a side I am pulling into my normal rotation, and I feel that it would go well with roasted lamb, grilled salmon, and most other meat dishes I can think of. You must try it!
Sun-Dried Tomato and Fennel Braised Short Ribs
2 1/2lbs beef short ribs
2 tsp coriander
2 tsp cumin
sea salt and pepper
2 TBS ghee
1 onion, sliced
1 medium fennel bulb, sliced
1/4 cup green garlic, chopped (or 4 cloves garlic, minced)
1/4 cup sun-dried tomatoes, chopped
1 cup dry red wine
3 cups beef broth
2 bay leaves
Preheat oven to 350 degrees. Ross ribs with coriander and cumin, and generously salt and pepper. Heat a Dutch oven or heavy-bottomed, ovenproof pan on medium-high heat. Add the ghee to the pan. Once the ghee is hot, add the ribs and brown on all sides, about 3 minutes per side. Transfer to a plate and set aside.
Add the onion to the pan and saute until translucent, about 5 minutes. Add the fennel, green garlic, and sun-dried tomatoes and saute until fragrant, about 2 to 3 minutes. Add the wine and scrape up any brown bits from the bottom of the pan. Add the broth and bay leaves and the ribs to the pan. Cover and transfer the pan to the oven. Cook for 1 1/2 hours, basting and turning 1 or 2 times. Uncover and cook for an additional 45 minutes. Discard by leaves before serving.
Pepper and Carrot Puree
2 red bell peppers, halved and seeded
1 1/2 lbs carrots, peeled and chopped
2 TBS balsamic vinegar
1/2 tsp sea salt
1/4 tsp pepper
1/4 cup butter
1/2 tsp sweet paprika
2 TBS cilantro
Preheat the oven to 350 degrees. Place peppers on a baking sheet, cut-side down. Bake for 45 minutes or until peppers are blackened. Remove the skins. While the peppers are baking, place carrots in a large pot, cover with water and bring to a boil. Boil until carrots are soft, about 30-40 minutes. Drain carrots. Using an immersion blender, puree the peppers, carrots, balsamic vinegar, salt, pepper, butter, paprika and cilantro.
What is your favorite paleo meal?Google+