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Author Notes: I'm really excited about this recipe, because it not only tastes incredibly flavorful, but it also fills my house with great aromas of sweet cinnamon. Adding the Parmesan cheese rind really brings out the flavor of the beef, while the liquor and the wine give it a nice sweet flavor. It's definitely my cozy go-to in the freezing, N.Y., February nights. —Mariya
- 1.5 teaspoons olive oil
- 8 ounces turkey bacon-sliced into one inch pieces
- 4 beef short ribs (~6-8 oz each)
- 1 medium onion (~5 oz)-small dice
- 4 carrots (~4 oz)-small dice
- 1 rutabaga (~4 oz)-small dice
- 4 garlic cloves-minced
- 1/2 cup Grand Marnier
- 1/2 cup red wine (Cotes du Rhone)
- 3 ounces parmesan cheese rind-whole
- 3 cups beef or veal stock
- 1 cup water
- oregano to taste
- salt to taste
- pepper to taste
- 1 cinnamon stick
- 2 cups Brussels sprouts-trimmed and cut in half
- 1 cup cauliflower-heads broken up into bite size pieces
- Heat olive oil in a braising pot and add bacon; cook until it's just beginning to get crispy. Remove and reserve.
- Season the short ribs very well with salt, pepper, and oregano. Add short ribs to the pan (which should still have the bacon fat in it) and brown on all sides. Remove and reserve.
- Add onions, carrots, and rutabaga to the pan, season and slightly brown (~5-8 minutes). Add the garlic and cinnamon stick and cook for one more minute.
- Once everything is nice and golden, add Grand Marnier and red wine. Reduce by 1/3.
- Put the short ribs back into the pot and add cheese rind, stock, and water. Bring to a boil. Reduce to a simmer and cook for approximately 1-1.5 hours (or until the beef is nice and tender and is falling off the bone).
- About 5-7 minutes before you finish braising, add the bacon, Brussels sprouts, and cauliflower to the pot. Cook just until the vegetables are tender. Remove the cheese rind and garnish with parsley. Serve with the cooking liquid (which will have reduced to a nice sauce).
- This recipe was entered in the contest for Your Best Beef Stew