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Alright, I'm just kind of going a little crazy with these. It's all going in at once, it's
going to saut? down. We're going to make a bed for our braising. The fun thing is that you can be a little
messy with this. This is rustic, this is European, this is short ribs. This can fall on the side
of the stove and you can put it back in and no one will ever know. Our mirepoix is sizzling,
perfect. I'm just jumping over and chop a little bit of parsley and get ready to start
assembling. Turn the heat down just a little bit. Grabbing a little bunch of parsley and
give this a nice rough chop. It's going to give it nice bright flavors. I want a sprig
of thyme, don't worry about taking the leaves off the thyme, they are going to fall off
in the braising process. I have a bay leave here and we're now ready to add this to our
mirepoix, along with our meat sitting on top. All of these accumulated juices, I want to
go in.