Grouten Gabash
~ Skirt in the Kitchen ~
Working in batches in a Dutch oven (on high heat), sear (not cooking all the way though, only browning outsides of meat) 4 beef short ribs in 3 tablespoons unsalted butter. But first, wash and pat-dry meat with kitchen cloths or paper towels,
and salt and pepper before searing.
Remove meat to brown 1 sliced onion, then add 2 finely chopped garlic cloves until golden. Take the onions from the pot, pour in 1/2 cup chardonnay (still on high heat), scrape the bottom of the pan for meat drippings, then turn down the heat to let liquid cook down slightly. Then stir in brown sugar, Tamari, and Creole seasoning.
Put the onions and garlic back into the Dutch oven, into the liquid, then uncooked pork chorizo. Over chorizo, place the short ribs. Add fresh seasonings of sage and thyme.
Slice 1 Braeburn apple into wedges and lay on top, then 1/2 cup to 3/4 cups gooseberries. The berries will disintegrate but compliment the overall flavor of this dish in the sauce.
Cover everything with 2 pounds sauerkraut. Drizzle sorghum. (No need to stir.)
Break corncobs into small corn-blocks, and add ‘new potatoes’– red… salt and pepper. Cover tightly and cook in a 300 degree oven for 2 1/2 hours.
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