4 cross cut short ribs, about 4 lbs or a 4lb brisket, cut into serving size pieces
1/4 cup olive oil, extra virgin or what you have
2 T roughly chopped garlic
2 T fennel seeds
1 1/2 t red pepper flakes
4 cups or one 28 oz can Marinara Sauce, Prego works well
4 t Chicken Broth Powder
1/4 cup capers, drained
2 bay leaves
2 T finely chopped fresh Italian parsley
1 T grated lemon zest
In a large roasting pan, heat oil over medium heat. Add meat and brown on all sides. Remove meat, add garlic and saute' until lightly brown, this happens quickly, add fennel and red pepper flakes. Add Marinara, chicken stock powder, capers & bay leaves and mix well. Return meat to roasting pan. Cover and put in a 300 degree oven for 3-4 hours or until the meat pulls apart easily. If using a briskit cut in 3 inch by 3 inch squares.
Place on creamy polenta and cover with sauce. Combine Italian parsley and lemon zest and sprinkle over meat and sauce.
Creamy Polenta: you can make the polenta or buy it premade in a tube and add 1/4 cup half & half and 2 T butter, microwave per package instructions.
I also serve with French Green Beans sauteed in olive oil, garlic, onions, salt & pepper.
This is so tasty, the meat is like buttah! It is a great meal when you are having guests as everything can be prepared ahead of time and reheated just before serving!
Background: This is a recipe I first tasted at a Cooks with Books dinner with Michael Chiarello at The Left Bank restaurant in Larkspur, CA. I went with my Mom, sister and friend Lorraine. I loved this dish! The original recipe required a brining and grilling process prior to baking. Last Sunday, I tried the recipe without that process and it tasted great!