Tag: olive oil

Ingredients:
¼ cup Oli + Ve Single Varietal Olive Oil
¼ cup flour
3 pounds pork shoulder, cut into 1 inch cubes
2 medium red onions, chopped
½ cup chicken stock
2 ½ cups quality red wine
Bay leaf
1 14 ounce can whole tomatoes, roughly chopped
2 carrots, diced
1 cup potatoes, diced
1 tablespoon garlic, chopped
Salt and pepper to taste

 Directions:In a large sauce pot, add ½ of the oil and heat over medium heat.  In small batches, toss the meat cubes in the flour, add them to the pan, and brown the pieces on all sides. Transfer the meat to paper towels. Discard the oil, wipe the pot clean with a paper towel, and add the remaining oil. Over low/medium heat, add ½ of the onions and cook them until brown. Return the meat to the pot, add the chicken stock, wine and bay leaf, and simmer slowly for about 3 hours, stirring as you go, until the meat is tender. Discard the bay leaf. Add the tomatoes, carrots, potatoes, garlic and remaining red onion to the pot, stir through, and simmer for 30 minutes longer. Season with salt and pepper, and serve the stew with crusty salted, toasted bread.

Serves 6
*Compliments of Stonesthrow Winery. Check them out at www.stonesthrowwinery.com!

Ingredients:

• 6 to 7 lbs. meaty beef short ribs
• 2 T chopped fresh rosemary
• 2 T chopped fresh Thyme
• 1 T Kosher salt
• 1 T fresh ground black pepper – coarse
• 1 halved carrot
• 1/4 cup your favorite Oli+Ve single variety Extra Virgin Olive Oil
• 2 T butter
• 2 T flour
• 1 bottle dry red wine of your choice

Preparation:
Arrange ribs in a single layer in a 15 x 10 x 2 inch glass baking dish. Mix rosemary, thyme, salt and pepper in a small bowl. Cover all ribs well with this mixture and refrigerate, covered, overnight. 

Let stand for 1 hour at room temperature. Preheat oven to 375 degrees. Heat 2 tablespoons olive oil in a heavy pot over medium high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more olive oil to pot by tablespoons as needed. Transfer ribs to large bowls. Pour off drippings from pot and discard. Add bottle of wine to pot and bring to simmer, scraping up any browned bits. Return ribs and juices to pot. Bring to boil. Cover and transfer to oven and braise until meat is very tender and almost falling off the bones (about 2 hours). 

Using a slotted spoon, transfer ribs to large bowl and cover tightly to keep warm. Skim fat. Boil remaing liquid until it reduces to 2 generous cups (about 20 minutes). This is your “gravy”. Serve.