Stephanie Edwards serves as executive director of the Cashiers Area Chamber of Commerce.
According to members, her presence has made a huge difference to the chamber. She brings with her a long history in community and economic development, volunteer service with state and local chambers and professional career public affairs positions with the AAA National Office and the U.S. Congress. She and her husband Bill love to travel and when asked for a recipe, she knew exactly what she wanted to contribute.
Years ago they spent time in the Napa Valley and had the good fortune to dine at Tra Vigna, opened by celebrity Chef Michael Chiarello. He agreed to share this recipe with her.
It’s become a family favorite in her home and a perfect dish to serve during cooler months.
Costata Di Bue Con Polenta
Smoked and braised beef short ribs with garlic and soft polenta.
4 2-inch, 4-bone Beef Short Ribs
2 Yellow Onions, chopped
1 large Carrot, chopped
3 ribs Celery, chopped
1 bulb Garlic, halved
16 oz Beef Stock
8 oz Red Wine
4 oz Sherry Vinegar
4 oz Crushed Tomatoes
1 tbsp Fresh Oregano, chopped
1 gallon Basic Brine
Brine:
1 gallon Water
2 cups Brown Sugar
2 cups Kosher Salt
2 Bay Leaves
10 Juniper Berries
Combine all items in a heavy pot, bring to a boil and cool.
Place short ribs in brine for minimum one hour or up to two days. Remove and pat dry. Sear ribs to a golden brown on a grill. Braise vegetables, add wine and reduce until almost dry. Add stock and vinegar. Place ribs in this liquid, bring to simmer, cover and place in a preheated 300-degree oven for three hours until tender. Remove ribs from pan and strain liquid into saucepan, add tomato. Reduce over medium heat. Stir in chopped oregano.
Serve over cooked polenta. Serves four.
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