Braised Beef, Swiss Chard & S. Eileen

I have a wonderful friend who is possibly more excited about food than I am. She keeps me in the kitchen experimenting with new recipes. The downside is she lives far away. The upside is on the blessed days when we share sink, counters, & oven she has most likely already sent the perfect menu. 

pS. the above pict is Swiss Chard & it tasted as good as it looked.

Searing the short ribs (which have been rubbed with thyme & pepper)

Carrots + Onions + Celery + Bay Leaf  = perfect mixture to braise your meat with.

 Seared Beef + Veggie Mix + Red Wine + Port + Balsamic Vinegar 

Cipollini Onions roasted in Thyme + Sea Salt + Black Pepper

Putting it all together & topping it with horseradish creme fraiche (yum) 

And adding a side of garlic whipped potatoes.

This was a menu Ms. S. Eileen sent my way & I am oh. so. grateful.

Creme Fraiche:

• 1 cup whipping cream
• 2 tablespoons buttermilk
• 
  

Combine  in a glass container. Cover and let stand at room temperature  from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.