There are as many versions of eintopf, a hearty German stew, as there are people who love it. A traditional eintopf may include bratwurst and sauerkraut, but how it is cooked (eintopf translates to “one pot”) is more important than what goes in the pot. As long as you have meat and vegetables, you have the basis for eintopf.
This recipe truly benefits from cooking all day. Beef short-ribs are extremely flavorful, but you need time. You will also get lots of fat released from the beef, when cooled, it lifts right off. You may find is easier to cook one day, refrigerate and finish the next. Any kind of stew tastes better the second day!
Ingredients
1/3 cup flour
½ tsp salt + ½ tsp pepper
8 bone-in beef short ribs (4 inches thick each), English cut (about 4 lb)
1 TBS olive oil
1 medium onion, sliced
1 medium leek, cleaned and sliced
1 C carrot
1 C celery
4 cloves garlic, finely chopped
3 TBS smoked paprika
2 cups beef flavored broth (low sodium)
1 tsp better than bullion Beef flavor
2 TBS tomato paste
2 TBS chopped fresh flat-leaf parsley
Directions:
ON THE DAY BEFORE!
Spray slow cooker with cooking spray. Set on LOW
Do your cutting: chop celery, the shallot, onion, leek, and carrots.
In dish, stir together flour, salt and pepper. Coat all sides of short ribs in flour mixture. Reserve any remaining flour mixture.
In 12-inch skillet, heat oil over medium-high heat.
Add 4 of the short ribs; cook 5 to 7 minutes, turning occasionally, until browned.
Transfer ribs to slow cooker. Repeat with remaining 4 short ribs.
Reduce skillet heat to medium; add onions, leek, carrot and celery to the drippings. Cook and stir 3 to 4 minutes or until softened.
Add garlic; cook and stir 1 minute.
Add paprika, and remaining flour mixture; cook and stir 1 minute.
Beat in broth and tomato paste with whisk.
Heat to boiling, scraping any browned bits on bottom of skillet.
Remove from heat; carefully pour broth mixture over short ribs in slow cooker.
Cover; cook on Low heat setting 8 to 10 hours or until ribs are fall-apart tender.
Short ribs release a lot of fat during the long cooking process. Transfer ribs and veggies to a baking dish and sauce to a bowl. Cover and refrigerate for at least overnight, or up to 2 days. When ready to serve, the fat will have hardened and removing it will be a simple matter of skimming it off with a spoon.
Preheat oven to 400 degrees
To reheat ribs, place in oven baking dish, meaty side down with sauce until warmed through—20 to 25 minutes.
This is a good time to roast your green vegetable, with a splash of olive oil, same time, same temps.
Transfer short ribs to serving platter.
Serve with sour cream on a bed of mashed potatoes.
Garnish with parsley.
Served with a side green vegetable.
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On this site slave has shown you how to make excellent mashed potatoes, potatoes I have built a reputation on. However we know there are times when you face the kitchen with simply not enough time! Try using canned potatoes. While not supreme they are still better than the powdered paste often used in today's kitchens.
Mashed Potatoes using Canned Potatoes
Ingredients
3 Cans of potatoes whole, sliced or diced
1 Cup water
½ Cup chicken broth (low salt)
4 Tbs butter
¼ tsp garlic powder
¼ Cup Grated Parmesan cheese
½ Cup sour cream
¼-½ cup milk using milk depends on how thick you like your potatoes*
Salt and Pepper to taste Make sure to taste first!
Directions:
First, open the cans and drain off the liquid. Pour the potatoes in the sauce pan. Add fresh water and broth. Heat till boiling, then strain off the liquids and leave potatoes in the saucepan.
While hot, add the butter and spices. Add the sour cream and parmesan.
Mash with masher.
Then, they are ready to serve! Don’t add milk until you see how the consistency is. If you like your potatoes more loose, then add the milk. Add salt and pepper after you taste and see if they need it or not.
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Drain the canned potatoes well.
Once mashed, if too thick, add the milk SLOWLY. Start with ¼ cup and then add by tablespoon fulls until desired consistency is reached.
Notes
You will want to drain the canned potatoes because the water in the potatoes doesn’t taste that great.
Drain the potatoes a second time because the water you added was simply for heating the potatoes up. You won’t need it in the recipe.
If you do not have some of the ingredients, it is ok. As long as you have butter, milk, salt and pepper, you will be fine. Just leave the other ingredients out.
You may need to add more milk than is stated if you don’t have sour cream.
It is fine to substitute plain Greek yogurt for the sour cream . Other cheese tastes good too, but I really recommend the Parmesan. The kind in the green can is fine.
Try to use whole milk if you have it. Other milks just aren’t stout enough. It is fine to substitute evaporated milk directly for the milk in this recipe. You can also substitute heavy cream but you may need to use a little more than what is called for.
Canned potatoes and parmesan cheese are both salty so you may not need to add any salt. But DO add the pepper.
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NOTE:
Short ribs typically come in one of two forms, English cut or flanken. With the English cut, the ribs are cut parallel to the bone, with one bone per thick piece of short rib.
They tend to hold their shape even after a long braise and make an impressive presentation. With the flanken cut, ribs are cut across the bone into 1/2-inch or so slices. Each piece has three to four short sections of bone with a generous portion of meat around them. The cooked ribs should fall off the bone in tender pieces. This recipe calls for English-cut short ribs.
IF the high cost of beef ribs scare you off try substituting Country style Pork ribs, much cheaper and loads more meat! Cook them on top of the stove. Leave the rest of the recipe the same except use chicken broth instead. They will be fork tender in 1.5 hours. This goes really well with garlic mashed potatoes.
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