Braised Beef with Carrot & Ginger Gnocchi

 

Braised Beef with Roasted Carrot & Ginger Gnocchi

Delicious and tender braised beef over our Roasted Carrot and Ginger Gnocchi. SKU #24382
Course Dinner, Main Course
Cuisine Italian
Servings 2

Equipment

  • Dutch Oven

Ingredients
  

  • 2 Cups JGP Roasted Carrot & Ginger Gnocchi - Item # 24382
  • 2 Lbs Beef Short Ribs
  • 1 Cup Dry Red Wine
  • 2 Cups Beef Stock
  • 1 Tbsp Tomato Paste
  • 1 Onion, diced
  • 2 Carrots, diced
  • 2 Celery Stalks, diced
  • 3 Cloves Garlic
  • 1 Tbsp Olive Oil
  • 1 Bunch Thyme
  • 1 Bay Leaf
  • 1 Tbsp Butter
  • Salt & Pepper
  • Parmesan Cheese
  • Fresh Herbs

Instructions
 

Beef

  • In a large Dutch oven or stock pot heat oil at medium or high heat. Season short ribs with salt and pepper.
  • Sear the short ribs on each side for several minutes, remove from pan, set aside.
  • Add carrot, celery, garlic and onion to the pot and cook for roughly 10 minutes.
  • Add the tomato paste and cook for 1 minute. Add the red wine and cook for 1 minute. Add the beef stock and bring mixture to a boil.
  • Once boiling, reduce to simmer and add back in the short ribs, bay leaf and thyme.
  • Cover tightly and cook for 3-4 hours, turning and moving the short ribs about halfway through.
  • Once finished, discard thyme stems and bay leaf. Remove meat from pot and remove from bone if desired and shred lightly. Skim any excess fat from the sauce.
  • Set aside.

Gnocchi

  • Cook Gnocchi in boiling water for 2-3 minutes.
  • In a medium saute pan, heat butter.
  • Remove gnocchi from water when ready and toss in butter, searing on sides.

Plate

  • Place gnocchi on plate. Top with braised beef and excess braising liquid.
  • Garnish with Parmesan and fresh herbs.

Notes

  • Use a quality wine that you would drink in this recipe. Either Chianti, Pinot Noir or Cabernet Sauvignon work best.
Keyword Braised Beef, Carrot, Ginger, Gnocchi
Tried this recipe?Let us know how it was!