Herbed Spaetzle and Mushrooms with Braised Buffalo

Name: Herbed Spaetzle and Mushrooms with Braised Buffalo
Cuisine: European, American
Ingredients: 1.5 lbs boneless short ribs; 1.75 cups flour, divided; 2tbsp oil; 2 large carrots; 2 celery stalks; 2 sweet onions, cut into quarters; 8 garlic cloves, crushed; 2 sprigs fresh rosemary; 1 small bunch fresh thyme sprigs; 1 cup red wine; 1 qt beef stock; 3tbsp salt; .5 cup milk; 1 cup fresh parsley leaves; 1 egg; 3tbsp water; 1tbsp olive Oil; 1 tsp finely minced onion; 8oz fresh seasonal mushroom; .5cup unsalted butter; .25 cup chicken stock

22 steps

Taste of Colorado Cookbook; PG 35/36 The Hotel Jerome uses shimeji mushrooms, when available, which have a long, tender stem and a small dark-brown button top, but you can substitute any mushroom you like in this wonderfully rich and savory dish. The short ribs and spaetzle can be prepared the day before and then the dish assembled just before serving to save time. This hearty appetizer can also be served as an entrée.

Updated at: Thu, 17 Aug 2023 04:48:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories545.9 kcal (27%)

Total Fat34.4 g (49%)

Carbs31.4 g (12%)

Sugars4.7 g (5%)

Protein23.7 g (47%)

Sodium3016.6 mg (151%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Instructions

Buffalo Ribs

Step 1

Preheat the oven to 275 degrees. Season the short ribs very generously with salt and pepper, then dust with ½ cup of the flour, shaking off the excess.

Step 2

Heat oil in a medium stockpot or Dutch oven and brown the ribs well on all sides; remove from pot and set aside

Step 3

Add the carrot, celery, and onion to the pot and cook until vegetables are lightly browned, about 5 minutes.

carrots2

celery stalks2

sweet onions2

Step 4

Add the garlic, rosemary, and thyme and place the ribs back into the pot.

garlic cloves8

fresh rosemary2 sprigs

Step 5

Deglaze by adding the red wine and gently scraping the bottom of the pot with a wooden spoon to pull up all the browned bits. Pour in the beef stock and cover tightly

red wine1 cup

Step 6

Place the stockpot in preheated oven and cook the ribs until the beef is falling apart (6-8 hours). Remove beef and shred; set aside. Strain the broth through a fine-mesh strainer into a medium bowl. Reserving the broth and discarding the solids. The short ribs may be prepared a day before and refrigerated

Spaetzle

Step 7

Bring a large stockpot of water to a boil and add 3 tbsp of salt to the water.

salt3 Tbsp

Step 8

Pour the milk into a small saucepan and bring just to a simmer; remove from heat.

milk½ cup

Step 9

Place the parsley in a blender and add about half of the scalded milk

milk½ cup

fresh parsley leaves1 cup

Step 10

Blend on medium until well combined, then slowly add the remaining milk and blend until very smooth.

milk½ cup

Step 11

Whisk the egg and water together in a medium bowl, then whisk in the green milk mixture. Add the remaining 1 ¼ cups of flour to a large bowl and pour the milk mixture into the flour, stirring until well blended. The batter should feel soft.

egg1

water3 Tbsp

Step 12

Working in small batches, spoon the batter through a spaetzle maker or large-holed colander into the pot of boiling water. When the pasta floats, scoop it out with a slotted spoon and place into a mixing bowl. Toss with a little oil so it doesn't stick together; set aside.

Step 13

Continue working in batches until you have cooked all the spaetzle. The spaetzle may be prepared the day before.