Oven-Braised Country-Style Beef Chuck Ribs

Developed January, 2019. This cut, sometimes called 'country-style beef ribs' has recently appeared in local markets. It brings a rich beefy flavor, tenderness, and some connective tissue for unctuous mouthfeel.

1-1/2 lb boneless beef chuck ribs
4 T vegetable oil, divided
flour
salt
2 T tomato paste
4 large carrots, peeled, cut lengthwise, and quartered
2 large parsnips, peeled, cut lengthwise, and quartered
1 medium yellow onion, sliced through poles
6 oz large mushrooms, quartered
1 T minced garlic
1-1/2 lb green cabbage. cut into wedges, or 2 c cauliflower florets
3/4 c dry red wine
2 bay leaves
5 peppercorns
2 allspice berries 
about 2 cups beef stock

Heavily salt the meat strips and dust with flour. [Hint: Flour in a shaker jar is useful for this and related purposes.] Heat half the oil over medium high in a large Dutch oven with a tight-fitting cover until it shimmers. Carefully add the beef strips. Fry, turning as it browns on all sides. Preheat oven to 325 F (160 C). Add the tomato paste, and then the vegetables in stages, adding oil and salt as needed, frying between additions. When all except the cabbage have been added and heated through, stir in the garlic, spices, and wine. Cook until reduced by two-thirds. Add enough stock to half cover the meat. Cover and roast about 90 minutes, turning every 30 minutes, until almost cooked. Add the cabbage or cauliflower, return to the oven, and roast until cabbage is tender, about 30 minutes. Serve in bowls over boiled egg noodles or steamed rice if desired. Alternatively, add 8 ounces of prepared potato gnocchi with the cabbage or cauliflower.

Ingredient: Boneless Chicken White Meat

Developed February, 2019. Many tasty dishes can be prepared from cooked chicken white meat. This method yields 8 ounces tender, recipe-ready meat.

8 oz boneless chicken breast cut into 1 inch strips or chicken tenders
2 c chicken stock

In a small saucepan, heat the stock to 160 F (70 C). Place raw chicken in the hot stock, stir, and cover. Turn off heat, and let stand until cool enough to handle. Proceed with recipe or wrap and chill for later use.Reserve enriched stock for another use such as chicken enchiladas.