"Carbonnade à la Flamande" Short Ribs

Ingredients

For 4 servings

• 1 item 1 cinnamon stick
• 2 item 2 bay leaves
• 1 item 1 whole star anise*
• 5 item 5 whole black peppercorns
• 1 tablespoon 1 tablespoon butter
• 2 tablespoon 2 tablespoons canola oil
• 4 item 4 to 4 1/2 pounds beef short ribs (about 8)
• 1 item 1 large onion, sliced (about 3 cups)
• 1 tablespoon 1 tablespoon Worcestershire sauce
• 2 tablespoon 2 tablespoons all purpose flour
• 2 item 2 12-ounce bottles Dogfish Head Indian Brown Ale or other brown ale
• 2 cup 2 cups beef broth
• 1 item 1 12-ounce bottle Guinness stout
• 16 item 16 pitted prunes
• 1 cup 1/3 cup (packed) golden brown sugar
• 2 tablespoon 2 tablespoons Dijon mustard
• 1 item 1 5 x 3 x 1/2-inch slice crusty country-style bread
• 1 item Chopped fresh Italian parsley
• 1 item Special equipment: Cheesecloth

Equipment

Large skillet

How to make it

1. 1

   Measure and prepare cinnamon stick, bay leaves, star anise*, black peppercorns, butter, canola oil, beef short ribs, onion, worcestershire sauce, all purpose flour, bottles dogfish head indian brown ale or other brown ale, beef broth, bottle guinness stout, pitted prunes, golden brown sugar, dijon mustard, x 3 x 1/2-inch slice crusty country-style bread, italian parsley, and special equipment: cheesecloth as listed.

2. 2

   Cook black peppercorns, and onion first until fragrant and softened, then add bay leaves, star anise*, beef short ribs, worcestershire sauce, bottles dogfish head indian brown ale or other brown ale, beef broth, bottle guinness stout, pitted prunes, dijon mustard, x 3 x 1/2-inch slice crusty country-style bread, italian parsley, and special equipment: cheesecloth.

3. 3

   Stir in cinnamon stick, all purpose flour, and golden brown sugar and butter, and canola oil; cook using the technique indicated by the title until tender and evenly combined.

4. 4

   Taste, adjust the seasoning, and serve at the intended temperature.

5. 5

   Cook whole cuts to at least 145°F, then rest for 3 minutes.