These leftovers were from leftover beef short ribs. While short ribs is no longer budget (LOL, it should be a budget item) food – any leftover roast that’s good for braising will work. I’m sure brisket would work. I think a brisket is still relatively cheaper vs the other beef cuts, though not sure.
Don’t be afraid to buy more expensive meat on occasion because you can repurpose the leftovers into different meals. Original meal was shot ribs over mashed potatoes and a nice velvety sauce. I put a lot of work into that sauce so I saved the remaining sauce in the freezer – about 6 cups worth. I took the leftover beef and cut from the bone and trimmed the excess fat. I didn’t have a whole lot of meat so I stretched it by adding green beans (or use peas).
Here’s how I made the sauce: sautéed the mirepoix veggies in some fat, added minced garlic and sauté 30 seconds longer. Then add almost a can of tomato paste and sauté. Add about 2 cups of wine and reduce it half way. Mix in about 2 quarts of beef stock along with a sprig of rosemary, more sprigs of thyme and a bay leaf. Add a small handful of peppercorns and salt to taste.
Cook on stove for 2 hours min. Strain to have just the liquid.
Normally this is done in a vessel where you browned meat and are braising. However, to get the sauce alone you will end up with more of a broth/sauce to use later with thickening agents like corn starch slurry.
by Wasting_Time1234
Dining and Cooking