Short Ribs Braised in Chimay Red
A contemporary riff on the greatest beer-based dish of all time, the old Belgian beef carbonnade. Any braising cut works – brisket, chuck, oxtail, beef cheek, flank steak – and so do other beers, as long as they aren't too bitter.
- Approx. 2 cups Chimay Red
- 1 – 2 tbsp canola oil
- 2.5 lb beef short ribs
- kosher salt
- 3 medium onions (about 1.5 lb), sliced 1/4-inch thick
- 2 bay leaves
- 1 tsp white peppercorns
- a few dried porcini mushrooms
- Dijon mustard
Preheat the oven to 300°. Heat oil in a heavy-bottomed skillet over a burner set to high. Dry the short ribs with paper towels, salt generously, and sear on all sides.
Add onions, bay leaves, peppercorns, and dried porcini. Pour in enough ale to bring the liquid to about 3/4 of the way up the meat. Cover the skillet partway with a lid, place in the oven, and cook at the barest of simmers for 2 hours, or until the meat is so tender you can pull it apart with a pair of forks.
Remove meat; pour the liquid through a strainer into a separate pan, reserving the onions. Bring the liquid to a simmer, with the pan off to one side of the burner. This will create a convection current, causing fat to form a layer on the surface away from the heat. Skim off the fat as it accumulates.
Divide the meat and onions among 4 bowls, then pour some of the liquid into each. Serve with Dijon mustard on the side. Serves 4.