With Saint Patrick’s Day fast approaching I would like to share with you the history of this holiday.
Saint Patrick’s Day is celebrated on March 17, the anniversary of Saint Patrick’s death in the 15th century. The Irish have reserved this day as a religious holiday for over 1000 years. Saint Patrick’s day falls on the Christian season of lent, most families would go to church in the morning and celebrate in the afternoon and into the night. Lenten prohibitions against the consumption of meat were waived and people would dance, drink, and feast—on the traditional meal of Irish bacon (corn beef) and cabbage. This tradition is now celebrated all over the world.
The Selzer Realty Saint Patrick’s Day Celebration started almost 30 years ago as a customer appreciate day. Over the years it has evolved into something wonderful and huge but with the turn in the economy we felt it was important to make a change. Last year our office decided to really show our gratitude to our WONDERFUL community and thank them by truly giving back. Our office along with our terrific clients were able to donate over $18,000 to local organizations and charities, what an honor it was to be apart of that!
Our office is making many positive changes this year and would still like to say THANK YOU to our clients but we will not be having “Selzer’s St. Patrick’s Day party”. We would like the community and our clients to know we will always appreciate you and will show you in our continued community efforts.
I would like to wish everyone a merry and safe Saint Patrick’s Day and say thank you so much to my clients! I look forward to hearing from you and working with you in the future.
I love to cook and wanted to share my monthly recipe with you….
Braised Short Ribs
*6 bone-in short ribs
*Kosher salt
* Extra Virgin olive oil
*2 ribs celery, cut into small pieces
* 2 carrots, cut into small pieces
* 2 cloves of garlic (I added 5)
* 1 1/2 cups tomato paste
* 3 cups f hearty red wine
* 2 cups of water
* 1 bunch fresh thyme, tied in kitchen string
* 2 bay leave
Directions:
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in bathes, if necessary.
Preheat the over to 375 degrees.While th ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approx. 5 to 7 min. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture in half.
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water if needed. Remove the lid for the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart, service with the braising liquid.
I served the ribs with celery root/potato mashed together, with warm cream and butter, yummy!
