Name: Pressure Cooker Short Ribs with Brown Butter Mashed Pumpkin-Cauliflower
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 stick of butter, or use Original Brown Butter from Black & Bolyard; 1 Pumpkin; 1 head of cauliflower cut into florets; 1 Tablespoon Extra Virgin Olive Oil; Salt & Pepper; 6 bone-in beef short ribs; 3 teaspoons salt - I use Salt Odyssey Pure Sea Salt; 1 teaspoon pepper; 1 teaspoon allspice; 1 large sweet Spanish Onion cut into 1/2-inch pieces; 2 Tablespoons Olive Oil to sear the short ribs; 2 bay leaves; 5 cloves; 2 teaspoons ground coriander; 4 cloves of garlic, smashed in a pestle; 2 cinnamon sticks; 1+1/2 Tablespoons aleppo pepper; 1 sprig of rosemary; 2 carrots, peeled and cut in half lengthwise, then cut into 1/2-inch pieces; 3 stalks of celery cut into 1/2-inch pieces; 1+1/4 cups brandy; 1+1/3 cups chicken beef stock; Microgreens or Alfalfa Sprouts; Organic brown eggs instead of regular eggs

Description

Pickled red onions are so easy to make, and once you do it the first time, you will end up keeping some in your refrigerator all the time. There are so many dishes you can put pickled red onions on.

Ingredients

Units Scale

1 medium red onion thinly sliced- I use a mandolin
1 teaspoon coriander seed
1 teaspoon black peppercorn
1 Tablespoon sugar
1-1/2 teaspoons Pure Sea Salt
1/2 cup of hot water
1/2 cup apple cider vinegar

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Instructions

Thinly slice the red onions with a mandolin or with a knife.
Prepare a mason jar. I use Luigi Bormioli Lock Eat jars.
In the jar combine the apple cider vinegar, hot water, coriander seed, black peppercorn, sugar, sea salt. Whisk until the salt and sugar is dissolved.
Place the thinly sliced red onions in the jar. Make sure the onions are covered completely. The onion that I had was too big. So, I doubled the pickle liquid.
Let it sit on the counter until it has cooled completely. Then cover with the lid and put it in the refrigerator.

Prep Time: 10 minutes
Category: Condiment
Cuisine: International