If you’d like to splurge on a rack of veal ribs for this recipe, you’ll have excellent results. Substitute white wine for the red in the recipe.
Forestier simply means “forest-style,” or, in culinary lingo, that mushrooms (preferably wild mushrooms, straight from the forest) were used to prepare the dish. The familiar Italian dish chicken cacciatore (“hunter-style chicken”) also relies on a similar sauce of tomatoes and mushrooms.
|¼||cup olive oil|
|3||lb. beef short ribs, rubbed with salt and cracked black pepper|
|2||medium yellow onions, peeled and diced|
|2||small or 1 large carrot, peeled and diced|
|2||stalks celery, washed and diced|
|3||garlic cloves, peeled and split lengthwise|
|2||cups dry red wine|
|1 to 2||qt. beef stock|
|2||cups canned tomatoes, chopped|
|1 to 2||cup mushrooms (such as portobello and oyster), chopped|
|~||Salt and cracked black pepper to taste|
|½||cup chopped fresh parsley|
Leftovers are great chopped up into the remaining liquid and served as a stew. If the liquid seems too thin, thicken it with a roux, if you wish.
Related article: In praise of the braise
This content is from the Kurt Michael Friese collection.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite