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Ingredients

• 3 pounds beef short ribs, well trimmed and cut into 2½-inch lengths
• 3 medium yellow onions, cut into 1-inch chunks
• 3 medium carrots, cut into 1-inch lengths
• 3 celery ribs, cut into 1-inch lengths
• 3 heads of garlic: 2 cut crosswise in half and 1 left whole
• Herb bouquet: 1 loosely packed cup thyme sprigs, 2 imported bay leaves, and l tablespoon black peppercorns tied together in cheesecloth
• 1 ounce dried French cèpes or Italian porcini, rinsed
• 6 cups spicy red wine, such as Zinfandel
• Salt and freshly ground pepper
• ¼ cup rendered duck or pork fat
• 3 cups rich unsalated chicken stock (storebought or homemade—page 405)
• ¼ cup chopped Confit of Pork Rinds (page 17), or chopped blanched salt pork rind
• 1 cup tiny peeled fresh white onions, or thawed frozen baby onions
• ¼ pound fresh cèpe or porcini mushrooms, or substitute fresh white mushrooms
• ¼ pound prunes, pitted and halved
• A few drops of verjus or lemon juice
• Parsley sprigs, for garnish

Description

Chef Laurent Manrique, From Gascony, Now Cooking In San Francisco Works On Two Fronts: The “old” And The “new.”

Chow