Vanberg _ DeWulf

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					Vanberg & DeWulf
“The Experts in Belgian Beer Since 1982”

Devilled Short ribs with Pumpkin, Chick peas and Kale ala Anne Rosenzweig at The
Lobster Club

Serves 6

I really loved Anne's Arcadia cookbook - both its illustrations, and the seasonal theme
around which it was organized. So when first started importing Belgian beers, Anne was
one of the first chefs that we sent samples to. So we are very happy that at her Upper East
Side restaurant - The Lobster Club you can order Foret - the organic beer that Dupont
makes. Here's a succulent hearty short rib recipe that makes good use of another one of
our beers.

6 short ribs (approximately 1 pound piece)
1/4 cup vegetable or light olive oil
2 tb. kosher salt
2 tb. crushed black pepper
3 cups chopped onions
6 cloves garlic, finely chopped
2 tb. brown sugar
12 ounces Foret or Moinette
1 quart beef, veal, chicken or vegetable stock (or water)
3 cups diced pumpkin (can be butternut, acorn squash)
2 cups canned chickpeas
3 cups chopped kale (or Swiss chard) 3 tb. Dijon mustard
1 tsp dry mustard
2 tb. white wine
2 cups fresh breadcrumbs
1/4 cup chopped parsley (fresh horseradish root, if desired)

Preheat oven to 325.

Rinse and dry short ribs. Heat a large oven-proof casserole over high heat with the oil.
Season short ribs with salt and pepper. Sear ribs on all sides so they have a crusty
exterior. Remove from pan and turn heat to medium. Stir in onions and let cook about 10
minutes, until lightly colored. Then stir in garlic, brown sugar and beer. Add stock or
water. Short ribs should be pretty well immersed. Cover with a lid or foil and place in the
oven. Cook slowly for approximately 3 hours or until meat is very tender. Remove short
ribs and keep warm. Stir in diced pumpkin and put casserole over medium/high flame.
Cook until ragout is thickened and pumpkin is al dente. Turn heat to medium and add

Meanwhile tum oven up to 475 or heat broiler. Mix mustard and white wine in a small

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