Hey everyone! Matt, A mrf CSA member posted a comment in the form of a recipe for the Melissa cabbage that's on right now. Matt, I love it -sounds delicious. You had me at the porkchops. It was perfect timing being that it's St. Patricks day and all. Also I thought it would be great to see some other recipes posted. Tye and Barbara, if you're out there I would love to hear how your Irish fest turned out.
I'll start it out with a recipe that my partner Katie B. came up with loosely based on her interpretation of corned beef and cabbage.
This recipe was based around ingredients that we just happened to have on hand and also some cozy PNW Sunday weather. (I'd have her do this but she's busy making butter right now.)
She started off by dry roasting four good size beef short ribs from Coffelts farm. (grass fed and local) for a couple hours at 350 degrees. Then oven braised in a broth made from the drippings plus a couple cups of broth. Sauteed onions, celery and carrot were added and the pot was placed back in the oven at 325 degrees for another two/ three hours. Basically what your going for here is more of a broth texture rather than a stew. Season to taste with salt, pepper, thyme and bay leaf.
These particular cabbage are quite small but their over-wintered flavor and texture is quite complex and sweet. Katie simply peeled whole leaves of cabbge into the pot about ten minutes prior to serving, plated into a large bowl with broth and a big serving of the short ribs. Damn baby! Serve it with an ice cold beer poured into a frozen mug. Life is simple, life is good.
Eat well, drink wisely and don't forget to wear your green
John and Katie