I’m Libby with Lemony Thyme and the voice behind this blog, however I learned the fundamentals from a variety of sources.  When I started this blog 2+ years ago, my family was supportive yet cautious.  I’ll tell you more about that but first I must introduce a staple recipe, Slow Braised Beef Short Ribs.  Fall off the bone beefy goodness.

Both of these pictures were taken pre-Lemony Thyme.  Just any given night celebrating food and capturing the moment with the click of a cell phone.  From time to thyme I scroll through the thousands of photos I have archived.  Is there a recipe we need to recreate for the blog?  A gem in the rough?  Or a picture of a midnight snack that warrants a sober revisit?

I stumbled upon these photos, taken on two separate occasions, and was reminded of how much I adore Slow Braised Beef Short Ribs.  When I first threw out the idea of starting a blog, as I said previously, some were supportive yet cautious.  Cautious about sharing too much.  Sharing exact ingredient measurements is unfathomable to some.  The early view was that our site should attract people like us, home cooks who know their way around the kitchen.  Throw out some recipe inspiration and quality pictures and let individuals create their own versions of our dishes.  I understood where this was coming from, yet I quickly learned that offering recipe inspiration WITH details would allow budding food enthusiasts (like our kid) to utilize our recipes.

Lemony Thyme will always be a work in progress representing our love for food and food photography.  I’ve put in a request for Slow Braised Beef Short Ribs so that I can picture them again, but this time with my big girl camera.  More importantly, I’m ready to enjoy these melt in your mouth short ribs, perched on a bed of mashed potatoes with pan gravy so unctuous I’m certain I’ll call out….for more.

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Slow Braised Beef Short Ribs

Cook Time 3 hours hours

Total Time 3 hours hours

Author Libby with Lemony Thyme

Ingredients

• 5-6 beef short ribs
• salt & pepper
• 3 slices bacon
• 1 onion large diced
• 2 carrots sliced
• 1 celery rib sliced
• 2 cups rich beef stock
• 1/2 cup good but not great cabernet or pinot noir
• 2 Tbl. Worcestershire
• 3-4 garlic cloves
• 2 sprigs fresh thyme

Instructions

• Preheat oven to 300 degrees.
• Season a large Dutch oven by laying 3 slices of bacon across bottom over medium heat. Cook bacon until crispy, remove bacon and pour off all rendered fat. Reserve bacon for another dish or enjoy as a pre-dinner snack.
• Season short ribs with salt and pepper, then add to Dutch oven; brown on all sides & edges, 2-3 minutes per side. Remove and add onion, carrots and celery to pan and saute until tender, about 5 minutes.
• Add wine and deglaze pan, scrapping all brown bits with wooden spoon. Return short ribs to pan, nestle in vegetables. Add beef stock to bring liquid up to just over half way up the ribs. Then add garlic, Worcestershire, and thyme.
• Cover pan and braise in oven, checking every 1/2 hour to insure slow burble (not boil). Reduce heat accordingly. Total cooking time approx. 3 hours or until meat is tender and pulling away from bone.
• Serve short ribs on a bed of mashed potatoes or mashed cauliflower for a low-carb option, with a ladle of pan gravy.

The post Slow Braised Beef Short Ribs appeared first on Lemony Thyme.

Brazilian Feijoada {Pork, Beef & Black Bean Stew}

The word Feijoada (pronounced fay-ZWAH-da) comes from the Portuguese word feijão which means “beans” and is the national dish of Brazil.  This stew is made up of rich cuts of assorted pork and beef that are slow cooked with black beans, onions and garlic.  It’s then served over rice with orange wedges which provide just the right flavor balance.

Preparing this dish in the slow cooker allows the smoky flavors of the meats to season the beans.  This is a stick to your ribs kind of meal and one you’ll love coming home to on a cool fall day.

I’ve shared before that one way I find balance in my life is to ‘travel’ through food.  I hope one day to be able to eat international dishes, such as Feijoada, while visiting their native country.  In the meantime I’ll consider these recipes…..research.

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Brazilian Feijoada {Pork, Beef & Black Bean Stew}

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 8

Author Cooking Light

Ingredients

• 2 cups dried black beans
• 4 slices applewood-smoked bacon
• 1 1-lb boneless pork shoulder (Boston butt), cut into 1/2-inch cubes
• 3 bone-in beef short ribs
• 3 cups diced onion
• 1 1/4 cups chicken broth
• 4 garlic cloves minced
• 1 9-ounce ham hock
• 1 Tbl. white vinegar
• 1 orange cut into wedges

Instructions

• Place beans in a small saucepan; cover with water. Bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain.
• Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan and crumble. Reserve. Increase heat to medium high. Add pork to skillet and sauté browning on all sides. Transfer pork to slow cooker. Add ribs to skillet and brown then add to slow cooker. Add drained beans, onion, broth, garlic, and ham hock to slow cooker, stirring to combine. Cover and cook on LOW for 8 hours.
• Remove ribs from slow cooker, let stand for 15 minutes. Remove meat from bones and shred. Discard bones and ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Serve with rice and orange wedges.

The post Brazilian Feijoada {Pork, Beef & Black Bean Stew} appeared first on Lemony Thyme.