Myth: You can’t eat nutmeg when you have a tree nut allergy.
False - According to the Food Allergy and Anaphylaxis Network (FAAN) website, “Nutmeg is obtained from the seeds of the tropical tree species Myristica fragrans. It is safe for an individual with a tree nut allergy.”
Myth: You can’t eat allspice when you have a tree nut allergy.
False – According to the Encyclopedia of Spice, allspice is a berry that smells like a combination of spices, especially cinnamon, cloves, ginger and nutmeg. Allspice belongs to the Myrtle family which also includes Cloves, Eucalyptus, Guava, Paprika and Pimento.
Time to cook!
Braised Short Ribs
6 bone in short ribs
Kosher salt to taste
2 tablespoons olive oil
1 cup onion, medium dice
1 teaspoon thyme
1 teaspoon flat leaf parsley, minced
½ teaspoon black pepper
1 cup celery, medium dice (about 2 stalks)
1 cup carrot, medium dice
3 cloves garlic, creamed
1 small can tomato paste
3 cups red wine
2 cups water
1 bunch fresh thyme
3 bay leaves
Preheat oven to 375°F.
Heat a large stock pot over a medium high heat, add olive oil and heat another minute.
Season short ribs on all sides with Kosher salt.
Brown short ribs on all sides in stock pot, remove from pan and set aside.
Mix together thyme, parsley and pepper, set aside.
Add additional oil if necessary and add onion to pot and cook until soft and translucent. Add ½ of spice mix.
Add garlic, cook an additional minute.
Add carrot and celery with 2nd ½ of spice mix.
Once vegetables are soft, push to side and add tomato paste to pan. Make sure not to burn.
Add wine to deglaze pan and reduce by ½.
Place meat back in pan and cover with water. Place fresh thyme and bay leaves in a coffee filter (fold top to seal) and add to pot.
Place pot in oven covered for 3 hours or until meat falls off the bone. Add additional water if needed and flip ribs about ½ way thru process.
Make sure you store ribs in braising liquid to stay moist.
Posts
1 comment:
Those ribs look amazing!
Post a Comment