We went to Wholefoods this past Saturday to get some sweet potatoes (they have all types of sweet potatoes there, Japanese, Hannah, Garnet, Purple etc). While cruising the store we walked by the butcher/meat section and boy, oh boy....did the short ribs look good. So, it took just a second to decide what's for dinner....:)
So here is a little 411 on sweet potatoes:
Your grocery store tends to sell the orange sweet potato or often called yams. The orange fleshed sweet potatoes are usually softer and sweeter when cooked. This makes them a great candidate for mashing and stuffing.
The other varieties, like the Japaneses (purple skin and butter coloured flesh) and the purple skin and flesh ones are drier and starchier, which makes them a good candidate for potato hash, scalloped or roasting.
What you will need...(two servings)
For the meat:
Two 5-inch-long beef short ribs
1 large carrot, finely chopped
1 celery rib, finely chopped
2 small shallots, chopped
2 garlic cloves, chopped
1 tbsp of tomato paste
2 sprigs of fresh thyme
1 bay leaf
2 cups of a full bodies red wine (like a Cab. Sauv. or Syrah)
2 tbsp of oil
For the sweet potato...
2 small- medium size sweet potatoes (orange flesh)
1 tsp of fresh thyme(or rosemary), chopped
1 tbsp of butter
2 tbsp of olive oil
2 small garlic cloves, minced
For the ribs...
Preheat oven to 325F.
Heat the oil in a Dutch oven over medium high heat.
Season the short ribs with salt and pepper,
and sear in the hot oil on all sides until well browned, about 8-10 min. Be patient with this step, it is key to brown the meat well.
Remove the short ribs from the pan.
Turn down the heat to medium and add the carrots, celery, garlic and shallots to the pot. Cook until soft, about 7-8 min. Stir in the tomato paste. Cook for an additional 2 min.
Return the short ribs to the pan, add in the thyme, bay leaf and wine. The ribs should be almost covered in liquid. If you don't have enough, add some more wine, water or beef broth.
Bring to a boil. Cover and bake in the oven for 2 1/2 hours.
For the sweet potato mash...
Preheat oven to 400F
Scrub and dry the sweet potatoes and place on cookie sheet in the oven and bake for 45-60 min.
Tip...you will know they are done when they start oozing juice onto the baking sheet
Take out of the oven and let them cool, 5 minutes or so, or until you can handle them.
In a small sauce pan, over medium heat, sautee the minced garlic in the olive oil until fragrant and golden (3-4 min). Remove from heat.
This step gives the sweet potatoes a roasted garlic flavour. YUM!
Remove the peel from the potatoes (it should peel right off).
Using a potato ricer (what I like to use), masher or hand-held mixer mash/whip the potatoes.
Season with salt and pepper.
Mix/Whip in the butter, thyme, garlic and olive oil mix.
Taste and adjust salt and pepper seasoning if needed.
So here is a little 411 on sweet potatoes:
Your grocery store tends to sell the orange sweet potato or often called yams. The orange fleshed sweet potatoes are usually softer and sweeter when cooked. This makes them a great candidate for mashing and stuffing.
The other varieties, like the Japaneses (purple skin and butter coloured flesh) and the purple skin and flesh ones are drier and starchier, which makes them a good candidate for potato hash, scalloped or roasting.
What you will need...(two servings)
For the meat:
Two 5-inch-long beef short ribs
1 large carrot, finely chopped
1 celery rib, finely chopped
2 small shallots, chopped
2 garlic cloves, chopped
1 tbsp of tomato paste
2 sprigs of fresh thyme
1 bay leaf
2 cups of a full bodies red wine (like a Cab. Sauv. or Syrah)
2 tbsp of oil
For the sweet potato...
2 small- medium size sweet potatoes (orange flesh)
1 tsp of fresh thyme(or rosemary), chopped
1 tbsp of butter
2 tbsp of olive oil
2 small garlic cloves, minced
For the ribs...
Preheat oven to 325F.
Heat the oil in a Dutch oven over medium high heat.
Season the short ribs with salt and pepper,
and sear in the hot oil on all sides until well browned, about 8-10 min. Be patient with this step, it is key to brown the meat well.
Remove the short ribs from the pan.
Turn down the heat to medium and add the carrots, celery, garlic and shallots to the pot. Cook until soft, about 7-8 min. Stir in the tomato paste. Cook for an additional 2 min.
Return the short ribs to the pan, add in the thyme, bay leaf and wine. The ribs should be almost covered in liquid. If you don't have enough, add some more wine, water or beef broth.
For the sweet potato mash...
Preheat oven to 400F
Scrub and dry the sweet potatoes and place on cookie sheet in the oven and bake for 45-60 min.
Tip...you will know they are done when they start oozing juice onto the baking sheet
Take out of the oven and let them cool, 5 minutes or so, or until you can handle them.
In a small sauce pan, over medium heat, sautee the minced garlic in the olive oil until fragrant and golden (3-4 min). Remove from heat.
This step gives the sweet potatoes a roasted garlic flavour. YUM!
Remove the peel from the potatoes (it should peel right off).
Using a potato ricer (what I like to use), masher or hand-held mixer mash/whip the potatoes.
Season with salt and pepper.
Mix/Whip in the butter, thyme, garlic and olive oil mix.
Taste and adjust salt and pepper seasoning if needed.
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