What Jew Wanna Eat http://whatjewwannaeat.com This Ain't Yo Bubbe's Blog Wed, 27 Aug 2014 01:17:11 +0000 en-US hourly 1 Sous Vide Short Ribs for 48 Hours with Pomegranate Sauce and Pickled Brussels Sprout Slaw http://whatjewwannaeat.com/48-hour-sous-vide-short-ribs/ http://whatjewwannaeat.com/48-hour-sous-vide-short-ribs/#comments Tue, 26 Aug 2014 12:00:27 +0000 http://whatjewwannaeat.com/?p=10607 I normally don't like waiting for food, (I get hangry) but these 48 Hour Sous Vide Short Ribs with Pomegranate Sauce and Pickled Brussels Sprout Slaw are soooo worth it.

© 2014 What Jew Wanna Eat by Amy Kritzer

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I normally don’t like waiting for food, (I get hangry) but these 48 Hour Sous Vide Short Ribs with Pomegranate Sauce and Pickled Brussels Sprout Slaw are soooo worth it.

48 Hour Pomegranate Short Ribs with Pickled Brussels Sprout Slaw

That’s right, 48 hours. A cooking time nearly as long as this recipe title. Sorry bout ya. So start cooking dinner today, and eat it Thursday. I know that sounds crazy, but using sous vide cooking is as easy as a slow cooker, but way more impressive. And not just because it’s French, though that doesn’t hurt.

You may remember a few months back when I spoke at a conference for culinary school instructors. You can go read about it if you like. I’ll wait. I met some of the Sous Vide Supreme team while I was there and they offered me one of their gadgets to play with. After tasting the ridiculously tender ribs they made in the demo, how could I say no? Spoiler alert, I didn’t. Soon I had a Sous Vide Supreme of my very own. (Cue angels singing.)

48 Hour Pomegranate Short Ribs with Pickled Brussels Sprout Slaw

(Please ignore the smudge marks, there was a lot of embracing when I opening her up.) What is sous vide exactly? I’m glad you asked! French for “under vacuum” involves cooking food in vacuum-sealed pouches, submerged in a water bath held at a precisely controlled temperature. Instead of hoping you are cooking food to the ideal doneness, the machine does it for you. Like it or not, machines are smarter than you are. You can read more about it on the Sous Vide Supreme site.

48 Hour Pomegranate Short Ribs with Pickled Brussels Sprout Slaw

All you do is fill the Sous Vide Supreme with water, set the temperature (this can vary depending on what you are cooking), vacuum seal your food, and place the packet in the water bath. Set timer, wait, wait some more, and that’s it!  For my first sous vide project, I had to do meat. My mind is on Rosh Hashanah (it’s a month away!). These short ribs are perfect with a sweet New Year pomegranate glaze and pickled Brussels sprouts topping. Plus, using your sous vide machine frees up the oven for the other 100 dishes you have to make. Next I want to venture into non meat sous vide cooking- brightly colored veggies, perfectly cooked fish, eggs, even ice cream. I know, still crazy.

For these short ribs, I marinated them in pomegranate juice for 24 hours (yes, more waiting). Then, dry the ribs really well as to not affect the vacuum sealing. Season with salt and pepper and sous vide at 146 degrees F for 48 hours.

48 Hour Pomegranate Short Ribs with Pickled Brussels Sprout Slaw

Meanwhile, sometime in the two day cooking process, whip up some quick pickled sprouts. Combine water, vinegar, sugar, salt, and garlic in a medium saucepan over high heat. Cook until sugar is dissolved. Then pour over shaved Brussels and let cool. You can make these up to five days ahead of time.

48 Hour Pomegranate Short Ribs with Pickled Brussels Sprout Slaw

Once your short ribs are cooked to perfection, pour liquid from bag into a small saucepan (don’t waste that!) and add 1 cup pomegranate juice. Bring to a simmer and reduce until the sauce reduces to 1/4 the volume. Season with salt and pepper to taste. I seared the short ribs in a dry pan to add a crust. Toss short ribs in sauce, plate, and garnish with the slaw and parsley. Pomegranate arils would also be pretty here!

48 Hour Pomegranate Short Ribs with Pickled Brussels Sprout Slaw

See how tender this meat looks? Notice how my fancy stage plating doesn’t include a knife? These don’t need one! I KNOW. So good. You’ll love these!

Have you ever tried sous vide? Would you?

48 Hour Pomegranate Short Ribs with Pickled Brussels Sprout Slaw

48 Hour Sous Vide Short Ribs with Pomegranate Sauce and Pickled Brussels Sprout Slaw
 
Prep time
Cook time
Total time
 
48 hour sous vide short ribs with pomegranate sauce and pickled Brussels sprouts slaw is totally worth the wait!
Author:
Recipe type: Meat
Cuisine: Jewish
Serves: 4
Ingredients
  • 2 pounds bone in short ribs
  • 3 cups pomegranate juice, divided
  • Kosher salt
  • Freshly cracked black pepper
  • ½ cup water
  • ½ cup apple cider vinegar
  • ¼ cup granulated sugar
  • 2 teaspoons kosher salt
  • 1 clove garlic, crushed
  • 2 cups shaved Brussels sprouts
  • Parsley for garnish
  • Pomegranate arils for garnish
Instructions
  1. Marinate short ribs in 2 cups pomegranate juice for 24 hours, flipping periodically.
  2. Then, discard marinade and dry the ribs really well as to not affect the vacuum sealing. Season generously with salt and pepper and sous vide at 146 degrees F for 48 hours.
  3. Meanwhile, sometime in the two day cooking process, whip up some quick pickled sprouts. Combine water, vinegar, sugar, salt, and garlic in a medium saucepan over high heat. Cook until sugar is dissolved. Then pour over shaved Brussels and let cool. You can make these up to five days ahead of time.
  4. Once your short ribs are cooked to perfection, pour liquid from bag into a small saucepan (don’t waste that!) and add 1 cup pomegranate juice. Bring to a simmer and reduce until the sauce reduces to ¼ the volume. Season with salt and pepper to taste.
  5. I seared the short ribs in a dry pan to add a crust. Toss short ribs in sauce, plate, and garnish with the slaw and parsley. Pomegranate arils would also be pretty here!

 

Disclaimer: I was given a Sous Vide Supreme to play with (yay!), but all opinions are my own.


© 2014 What Jew Wanna Eat by Amy Kritzer

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Oy Vey! Klutz Strips Giveaway! http://whatjewwannaeat.com/oy-vey-klutz-strips-giveaway/ http://whatjewwannaeat.com/oy-vey-klutz-strips-giveaway/#comments Sat, 23 Aug 2014 13:50:07 +0000 http://whatjewwannaeat.com/?p=10595 Enter to win these Oy Vey! Klutz Strips! Being klutzy has never been so cool.

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Enter to win these Oy Vey! Klutz Strips! Being klutzy has never been so cool. Oy Vey Klutz Strips

When I shared a photo of these Oy Vey! Klutz Strips from Midrash Manicures the other day on my Facebook page, I knew they’d get a like or two. I didn’t expect over 300 likes and shares! I sure do love you people. You get me. So I did what any good friend would do (we can be friends, right?) and I asked creator Rabbi Buechler if I could could give away a set of her “Oy Vey! Klutz Strips” on my blog. Being the mensch that she is, she said yes. Yay! Just in time for Rosh Hashanah cooking/injuries. On second though, you may want to order a back-up set. 

Oy Vey Klutz Strips

You can enter by subscribing to What Jew Wanna Eat emails below! If you already subscribe, just leave your email to verify. Then you can unlock ways to get bonus entries like following Midrash Manicures on Facebook, or me on Instagram!

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Avocado Cucumber Chilled Soup (AKA Schav!) http://whatjewwannaeat.com/chilled-avocado-cucumber-schav/ http://whatjewwannaeat.com/chilled-avocado-cucumber-schav/#comments Tue, 19 Aug 2014 12:43:08 +0000 http://whatjewwannaeat.com/?p=10540 You probably aren't familiar with schav, named one of the "Five Worst Jewish Foods". But I revamped it as a chilled avocado cucumber soup!

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You probably aren’t familiar with schav, named one of the “Five Worst Jewish Foods” in D Magazine. Yeeeeah. The sorrel soup is not exactly popular. But I revamped it as a vegan chilled avocado cucumber soup and now it’s the coolest kid in school!

Avocado Cucumber Schav

I’ll admit that I was scared when I first purchased sorrel (surprisingly easy to find at farmer’s markets and supermarkets alike, and simple to grow.)

Avocado Cucumber Schav

I had heard horror stories of the tart herb, so when I took a tiny bite, I expected the worst. Plus, I learned that the sharp taste comes from oxalic acid, which is fatal in large quantities. Gulp. But what I got was bright, lemony and with a hint of unripe strawberries. I liked it!

Click here to read more!Avocado Cucumber Chilled Soup (AKA Schav!)


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Lemon Cake Squares with Raspberry Glaze Google+ Hangout http://whatjewwannaeat.com/lemon-cake-squares-raspberry-glaze-google-hangout/ http://whatjewwannaeat.com/lemon-cake-squares-raspberry-glaze-google-hangout/#comments Thu, 14 Aug 2014 15:02:31 +0000 http://whatjewwannaeat.com/?p=10558 Join me LIVE for a Google+ Hangout where I'll be making Lemon Cake Squares with Raspberry Glaze with Imperial Sugar!

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Join me LIVE for a Google+ Hangout where I’ll be making Lemon Cake Squares with Raspberry Glaze with Imperial Sugar! Yahtzee!

Lemon Cake Squares with Raspberry Glaze

Fun day today! And not just because it’s Thursday, it’s sunny, and I’m going to a wine tasting in a few short hours. Though that doesn’t hurt.

Lemon Cake Squares with Raspberry Glaze

Side note. Why is it that neon food tastes better? Is that just me? Especially when it is naturally pink! I try to keep the dye to my hair only (I swear I’m a real blond). And rainbow bagels. 

Click here to read more!Lemon Cake Squares with Raspberry Glaze Google+ Hangout


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Rainbow Sabich Salad with Spicy Tahini Dressing http://whatjewwannaeat.com/rainbow-sabich-salad-spicy-tahini-dressing/ http://whatjewwannaeat.com/rainbow-sabich-salad-spicy-tahini-dressing/#respond Tue, 12 Aug 2014 12:32:02 +0000 http://whatjewwannaeat.com/?p=10515 When they say you should eat the rainbow, I take that very literally with my Rainbow Sabich Salad with Spicy Tahini Dressing!

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When they say you should eat the rainbow, I take that very literally with my Rainbow Sabich Salad with Spicy Tahini Dressing!

Rainbow Sabich Salad with Spicy Tahini Dressing

Last weekend I took an impromptu trip to New Orleans. Because when a friend says “do you want to drive for 8 hours for a hurricane and po boy?” you just say yes every time. Okay, we flew. But I would have driven! It’s the drive back that’s a killer. Beignets, beads, and conning our ways onto parade floats. The answer is yes. Always yes!

New Orleans can be kind of like Las Vegas (minus getting whipped cream delivered to your room on a silver platter and having a pregnant waitress fill up your yard glass with mimosas. But I digress.) Really I mean two days is enough, three is pushing it, and four may land you in jail. Needless to say I was ready to get back to Austin and a quasi healthy lifestyle.

Click here to read more!Rainbow Sabich Salad with Spicy Tahini Dressing


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