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Czechvar
Braised Beef
Ribs
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Ingredients:
Serves
4 |
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4 beef ribs, 1 lb each
½
lb apple wood smoked bacon, diced
3 Tbsp of vegetable
oil
6 garlic
cloves
1 cup yellow onions,
diced
1-cup carrots,
diced
4 Tbsp of chili
powder
1-cup sherry
wine
1 Tbsp of
allspice
2 Tbsp whole black
pepper corns
4 sprigs
thyme
1 bay
leaf
Sea salt, to
taste
8 cups Czechvar beer,
to cover
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Preparation: |
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Rub the ribs with the chili powder. Heat
the vegetable oil in a large braising pan
over medium high heat. Add the ribs and
sauté until brown. Add the bacon and sauté
for another 3 minutes. Add the onion,
carrot and garlic and sauté until golden.
Deglaze with sherry wine. Add the allspice,
whole black pepper corns, thyme and bay
leaf. Add 8 cups of Czechvar beer to cover,
place in 375* oven and bake covered until
tender. (3-4 hours) Serve over carrot
hash.
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Carrot
Hash
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Ingredients: |
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6 Yukon gold potatoes, ½”
dice
4 large carrots, ½” dice
½ cup unsalted butter, room
temperature
½ cup fresh chives, finely
chopped
Sea salt, to taste
½ tsp fresh nutmeg, grated
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Preparation: |
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Boil potatoes and carrots in lightly salted
water until tender, about 15 minutes. Drain
well, return to pot, add butter, chives,
sea salt and nutmeg and smash with heavy
whisk until smooth.
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Created by Chef Marc
Felix
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Enjoy!
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Master Brewer Guillermo A. Moscoso - Photo
by J. C. Romero
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BACK
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This
page last
updated
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Calendar of
Events
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Look-out for
Chef Marc
Felix’s
upcoming
book
"
The Mad
Chef,
Unleashed
and
Dangerous"
Coming
Soon!
Read
More
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NEWS
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Stay
Tuned
Soon you
will be
able to
enjoy here
the
new,
Marc’s
videos!
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Visit
Chef Marc
Felix's
New Photo
Gallery
Click
Here
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Deidre
Pujols
cooks
with
Chef Marc
Felix
Click
Here
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Master
Brewer
Guillermo
A.
Moscoso
and Chef
Marc
Felix
join forces
to
demonstrate
how
delicious
can
be…
"Cooking
with
Beer"
Click
Here
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Chef
Marc
Felix’s
artistic
collaboration
around
the
world
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Mimi
Oka
and
Doug
Fitch
have
created
multi-sensory
experiences
known
as
Orphic
Feasts.
They
both
went
to
cooking
school
in
Paris.
Together
they
emerged
as
the
world's
only
sustenance
artists,
making
works
of
art
in
edible
media.
Please,
visit
their
Web
site
and
enjoy
Mimi,
Doug
and
Marc’s
exceptional
work
of
art.
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WWW.ORPH.COM
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KSDK-TV
News
Channel
5
ST. Louis,
MO.
Chef MArc
Felix's
Live
Interview
with
Jennifer
Blome
Read
More...
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Raised in
the Savoie
region of
France,
Chef Marc
Felix is a
graduate of
the
prestigious
Le
Fontanile
Ecole de
Cuisine
His resume
includes
award-winning
competitions
in France,
guest
chef at
The
James Beard
House
opening
five-star
restaurants,
launching
three
Ritz-Carlton
hotels
and
a special
events chef
for
Anheuser-Busch
Companies
Now,
he can
be
your chef
as
well!
Learn
How...
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