Spteazal And Braised Short Ribs

How can a recipe be bad when it starts like this.

And ends like this.

The in-between is simple too..  But first a word.. ok a rant from my soap box..  I love meat, but my favourite cuts, be it from a cow, pig or a chicken is the cheap stuff.  Give me chuck roast, brisket, boston butt, or thighs any day of the week.  Let the high brows worry about their fillet mignon, I want something that needs to go low and slow.  The flavour is better and the result is always more soul satisfying  to me.  OK sorry back to your regularly scheduled blog post.

Coat shortribs with seasoned flour and brown in an dutch oven over med high heat.  Cook in stages so that everything is evenly browned, after all the meat is browned use add onion and garlic to remaining oil and cook quickly.  Add beef broth to deglaze (get all the bits off the bottom) the pan add can of beef consumme and put meat back in bone side down.  Bring of a boil and then reduce heat to a simmer for 1 1/2 to 2 hours.  This can be done in an oven, on a camp chef stove or in a crock pot it will always turn out awesome. I promise.

Spteazal (copied this from cook.com)
1/2 cups flour
3/4 cup water
2 eggs, beaten
1/2 teaspoon salt
3 tablespoons butter
1 tablespoon chopped parsley
1 chicken bouillon cube

Combine flour, water, eggs, and salt. Knead until smooth.  Add bouillon to 6 cups boiling water. Using a spatula press 1/2 of the batter through large holed colander or spaetzle maker into boiling bouillon.Cook until they float to the top, remove with a slotted spoon, making sure to leave none behind in the water as these will become doughy.Repeat with remaining batter. Toss with butter, parsley.

Serve shortribs over the spteazal with a little sour cream.  Oh good, good.  Come over sometime I need an excuse.

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