Ideas in food recipe: Root beer braised short ribs. I modified the recipe but was still rather impressed with the results. Per the recipe, they steep birch bark in water for 15 minutes, make a brine with the resulting liquid and add vanilla extract (I had paste). I didn’t have time to find birch bark, so I went for what I thought would be an interesting substitute: Lapsang Souchong. I steeped it like I would any other smoky black tea, in boiling water for 4 minutes, and strained it.
The braising liquid is pressure cooked ketchup, root beer, aromatics and reserved trimmings from 4lbs of boneless short ribs. My supermarket had short ribs on the bone on sale, so I got 3lbs, cleaned them, roasted the bones, and pressure cooked it all together.
I don’t have a chamber sealer (yet). I use a food saver for vacuum sealing. This means its impossible to get a good seal on anything with liquid. I had to freeze the sauce in order to seal it with the meat.
They’re recipe calls for a 24hr cooking time in a 65 degree bath. I had the patience to wait another day, and left it in for 48hrs.
Very good recipe.
