Silver Linings Cooking
From the Kitchen of Betsy and Norma
Ingredients
1 lb of short ribs - after braised, cut into pieces
1 whole chicken cut in 1/10ths
1 lb of meatballs
1 onion chopped
½ package of baby carrots
5 stalks of celery chopped
4-6 whole cloves of garlic
½ package of baby gold/multicolor potatoes
1 bulb of fennel cut into large chunks
1 Sweet potato cut in quarters
1 container of cut up mushrooms
1 packet of mushroom gravy
Seasonings:
Salt
Pepper
Granulated garlic
Granulated onion
For the meatballs:
1 egg
Salt
Pepper
Granulated garlic
¼ cup Jason’s seasoned bread crumbs
⅛ to ¼ cup of soy vay teriyaki
Combine all ingredients together and form balls to put into stew
Directions
Preheat oven to 350 degrees
Braise the short ribs first and then the chicken
Season both sides of meat
Braise all sides of the meat in a skillet on medium heat
(You can also braise the meat in an oven by broiling all sides of the meat after they are properly seasoned)
The short ribs and chicken are done when they are browned on both sides
You can deglaze the pan used to braise the meats by pouring hot water into the pan, scraping the bits and pouring it into the roasting pan
(this can be done for both the short ribs and the chicken)
When the short ribs are done cooking, cut them into pieces in between the bones
Place short ribs in pan and follow with chicken and meatballs
Next, layer with onions, carrots, celery, mushrooms, fennel and garlic
Mix mushroom gravy with 1½ cups of hot water
Pour mushroom gravy over the ingredients
Cook covered for 3 to 3½ hours
Check the pan at 2 to 2 ½ hours to see if the short ribs are soft, if so this indicates that they are done cooking
If they are not done put back in the oven for an additional hour.
Can be served over rice or couscous, or served on its own
Enjoy!
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