Mushrooms add earthy flavour to this slow-cooked dish. Dried shiitakes are a good substitute for the porcini.
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2006
- 1 pkg dried porcini mushroom
- 3 lbs beef simmering short ribs
- 1 tablespoon vegetable oil
- 2 cups button mushrooms
- 2 onions chopped
- 3 cloves garlic minced
- 2 carrots diced
- 1 tablespoon crumbled dried rosemary
- 3/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 can diced tomatoes
- 3/4 cups red wine (or beef stock and 1 tbsp/15 mL wine vinegar)
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 2 tablespoons balsamic vinegar
- 2 tablespoons wine vinegar
- 2 tablespoons chopped fresh parsley
In 1-cup (250 mL) measuring cup, pour boiling water over dried porcini mushrooms; let stand for 20 minutes. Strain, reserving liquid. Set mushrooms and liquid aside.
Cut ribs into 2-bone pieces. Broil, turning once, until well browned, about 5 minutes. Place in slow cooker.
In large skillet, heat oil over medium-high heat; saut?orcini and button mushrooms, onions, garlic, carrots, rosemary, salt and pepper until softened, 5 minutes. Scrape into slow cooker. Add tomatoes.
Whisk together reserved soaking liquid, wine and tomato paste; pour into slow cooker. Cover and cook on low for 7 to 8 hours or until meat is tender. Skim off fat.
In small bowl, whisk together flour, vinegar and 1/3 cup (75 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in parsley.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 441 mg
- Protein 20 g
- Calories 468.0
- Total fat 36 g
- Cholesterol 69 mg
- Saturated fat 15 g
- Total carbohydrate 17 g
- Iron 21.0
- Folate 14.0
- Calcium 6.0
- Vitamin A 53.0
- Vitamin C 33.0