Disclaimer: Vegetarians, please check back on Wednesday.
A little something about me, I’m not much of a red meat eater. Cravings for a burger, whether at a pub or hot off the grill, is seldom, and a longing for steak is ever more rare (no pun intended). However, for whatever reason, when I read a menu item with “braised” in the description my decision is made.
If you’re unfamiliar with the braising technique, it simply means to sear at a high temperature, and then finish cooking at a much lower one; ultimately, creating a moisture and flavor seal.
Last week, we wanted a taste of summer without making the effort to dust off the barbecue. Instead, Z babied several pieces of short-ribs for about three hours. Using our [purchased for this meal] cast-iron skillet, the short-ribs were braised in a combination of the Goose Island IPA and Samuel Smith‘s cherry fruit beer for a slight sweetness.
“This is no other technique that asks so little yet gives so much back [than braising].”
Z’s advice: “Definitely leave the bone on. You’ll know it’s ready when the meat is melting off.”
Topped with home-pickled vegetables, the sandwich was paired with none only than the Goose Island IPA; a slightly fruity English IPA with a notable hoppy finish. It’s balanced body and lower alcohol content (5.9%) makes it a good choice for summer drinking.
Happy Memorial Day!