Braised Beef with Pears and Fresh Ginger

Name: Braised Beef with Pears and Fresh Ginger
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp all purpose flour; 2 larges ripe unpeeled Bartlett pears, halved, cored, each half cut into 4 wedges; 3 kilograms meaty beef neck bones; 2 liters beef broth (preferably organic); 473 milliliters diced carrots; 591 milliliters diced celery; 2 pigs feet, split in half lengthwise; 355 milliliters dry red wine; 3 Tbsps chopped peeled fresh ginger; 6 larges garlic cloves, chopped; 2 teaspoons juniper berries; 59 milliliters olive oil plus additional for brushing; 567 grams cups chopped onions (about; 10 whole fresh Italian parsley sprigs plus chopped for garnish; 5 larges fresh rosemary sprigs; 6 larges fresh thyme sprigs; 4 Turkish bay leaves

Braised Beef with Pears and Fresh Ginger is a dairy free recipe with 6 servings. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains around 8g of protein, 12g of fat, and a total of 289 calories. 1 person found this recipe to be yummy and satisfying. A mixture of juniper berries, garlic cloves, rosemary sprigs, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat broiler. Stand neck bones (closetogether for support), meat side up, in rowin heavy large roasting pan.

Ingredients you will need

Meat

Equipment you will use

Roasting Pan

Broiler

Brush meatytops with oil; sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Cooking Oil

Broil until meat is deep brown, turningpan for even cooking, about 12 minutes.

Ingredients you will need

Meat

Transfer bones to rimmed baking sheet.Reduce oven temperature to 350°F.

Equipment you will use

Baking Sheet

Oven

Place roasting pan over 2 burners.

Equipment you will use

Roasting Pan

Add 1/4 cup oil, onions, celery, and carrots.Sauté over medium-high heat until tenderand beginning to brown, about 20 minutes.

Ingredients you will need

Carrot

Celery

Onion

Cooking Oil

Transfer 1 cup vegetable mixture to smallbowl and reserve for sauce.

Ingredients you will need

Vegetable

Sauce

Add ginger and garlic to pan; stir 30seconds.

Ingredients you will need

Garlic

Ginger

Equipment you will use

Frying Pan

Add wine and boil until reduced toglaze, about 5 minutes. Return neck bonesto pan, arranging flat side down in singlelayer. Nestle in herb sprigs, bay leaves, andjuniper berries. Top with pig’s feet, cut sidedown.

Ingredients you will need

Bay Leaves

Berries

Wine

Equipment you will use

Frying Pan

Pour broth over and bring to boil.

Ingredients you will need

Broth

Cover roasting pan tightly with foiland place in oven. Braise until meat is verytender and falling off bones, about 3 hours.Using tongs, transfer neck bones to rimmedbaking sheet to cool. Discard pig’s feet.

Ingredients you will need

Meat

Equipment you will use

Roasting Pan

Tongs

Oven

Strain pan juices into large bowl,pressing on solids in strainer to releaseall juices; discard solids. Spoon all fatoff surface of pan juices, reserving 1tablespoon fat for sauce. Return juicesto roasting pan. Boil over 2 burners untilreduced to 3 1/2 cups, about 20 minutes,occasionally stirring up browned bits.

Ingredients you will need

Sauce

Equipment you will use

Roasting Pan

Sieve

Bowl

Transfer juices to large pot.

Equipment you will use

Pot

Add reserved1 cup vegetable mixture. Stir 1 tablespoonreserved fat and flour in small bowl tosmooth paste; whisk into sauce. Boil untilreduced to 3 1/2 cups, about 12 minutes.

Ingredients you will need

Vegetable

All Purpose Flour