New England Maple-Braised Short Ribs of Beef

New England Maple-Braised Short Ribs of Beef
6 large leeks
Vegetable oil
4 pounds meaty short ribs of beef
Salt and pepper to taste
1/2 cup pure maple syrup
2 tablespoons Dijon mustard
1 cup ketchup or tomato sauce
1 cup chicken or beef stock
2 tablespoons balsamic vinegar
4 carrots, scraped and cut into 3-inch pieces
3 potatoes (preferably Yukon Gold), peeled and cut into 1 1/2-inch cubes
Preheat oven to 350 degrees.
Trim root end and most of the green from leeks. Cut down through center of leeks to within 1 inch of root end. Rinse under cold running water, fanning out leeks to thoroughly remove all grit and sand.
Heat about 2 tablespoons oil in a heavy frying pan. Brown ribs, a few at a time; transfer to heavy covered casserole dish or Dutch oven. Add leeks to pan; cook until they begin to brown - about 10 to 15 minutes.
Discard fat from pan and add 1/2 cup water. Scrape pan with wooden spoon to deglaze; pour pan juices into casserole.
Place a double layer of aluminum foil tightly over casserole, pressing foil tightly around rim. Place cover over casserole and cook in oven for 1 hour; remove.
Carefully pour off juices from casserole into a bowl and degrease with either a spoon or bulb baster (see other recipe).
Add salt and pepper, maple syrup, Dijon mustard, ketchup or tomato sauce, chicken or beef stock, balsamic vinegar, carrots, and potatoes to casserole; cover, and return to oven and cook an additional 1 1/2 hours, or until meat is fork-tender.
Serves six.
Nutrition values per serving: 1,154 calories, 56 g fat, 61 g carbohydrates, 5 g fiber, 97 g protein, 282 mg cholesterol, 994 mg sodium.
The Christian Science Monitor

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