LCBO Food & Drink Holiday 2025

1. Preheat oven to 325°F (163°C).

2. Pat short ribs dry with a paper towel. Place in a large bowl. Sprinkle with 1 tbsp (15 mL) salt and 2 tsp (10 mL) pepper and rub to coat. 3. Heat oil in a very large, heavy-bottom oven safe pot or Dutch oven set over medium-high heat. Working in two batches, brown the short ribs on all sides, 10 to 12 minutes per batch. When first batch is done, use tongs to remove beef to one side of bowl with salt and pepper. Add uncooked beef to pan and repeat with second batch. 4. Meanwhile, cut carrots in half crosswise then lengthwise so you have six long pieces from each carrot. When beef-browning is done, remove pot from heat. Pour off fat, leaving about 3 tbsp (45 mL) in the pan. 5. Set pot over medium-low heat. Immediately add leeks and celery. Scrape up and stir in any brown bits from pot bottom. Sauté vegetables, stirring occasionally and incorporating brown bits as moisture releases from vegetables, until leeks and celery are softened, about 8 minutes. Stir in tomato paste. Cook, stirring for 2 minutes, being careful not to burn. Stir in wine and broth. Add carrots and thyme. 6. Increase heat to medium-high and bring liq uid to a boil. Submerge short ribs in this mixture, placing them bone up if needed. Slowly braise in centre of preheated oven until very tender, about 21/2 to 3 hours. Remove and discard thyme stems. If preparing this the same day you’re serving it, periodically use a spoon to skim off and discard fat from the broth as it braises (as the meat cooks, more fat will continue to rise to the surface). 7. To prepare polenta, pour broth and water into a large saucepan or pot. Bring to a boil. Slowly stir in cornmeal. Reduce heat to medium-low. Whisk occasionally until polenta is thickened, about 55 to 65 minutes. Whisk more frequently toward the end, making sure to scrape bottom of pan. Stir in butter, Pecorino Romano, freshly ground black pepper and salt until evenly mixed. 8. Taste and season short ribs and polenta, if you like. Divide polenta, carrots and short ribs between six plates, spooning sauce overtop. Sprinkle with fresh thyme leaves. Serve warm.

BARBARESCO-BRAISED BEEF WITH CACIO E PEPE POLENTA

LEMON-MISO-LABNEH-BAKED SALMON & TURMERIC-PARSLEY VINAIGRETTE A medley of offbeat flavours comes together seamlessly in this fish dish. Taking inspiration from Persian cuisine, this way of cooking fish in yogurt yields tender-moist results. The flavour factor is amped up with the addition of salty, umami- tasting miso and a drizzle of a zippy herbaceous vinaigrette. It’s excellent served over sturdy salad greens like arugula or enjoy it with aromatic rice. 14 oz (400 g) labneh 1/4 cup (60 mL) white miso 1 lemon 1-lb (455-g) side wild salmon

Give short ribs the luxury treatment by braising in a mix of savoury vegetables and wine with strong character. When you want to go all out, we call for Barbaresco—its acidity and tannins are good at cutting through the richness of the ribs—but another full-flavoured Italian red will also do. BRAISED BEEF 5 lbs (2.27 kg) beef short ribs, for six pieces, each 2 × 4-inch (5 x 10-cm), or 12 pieces, each 1 × 4-inch (2.5 x 10-cm) 1 tbsp (15 mL) Diamond Crystal sea salt 3 celery stalks, finely chopped 2 tbsp (30 mL) tomato paste 2 cups (500 mL) Barbaresco red wine or medium- to full-bodied red wine 11/2 cups (375 mL) homemade or store-bought beef broth 6 fresh thyme sprigs, plus more to garnish CACIO E PEPE POLENTA 32/3 cups (900 mL) chicken broth 21/4 cups (560 mL) water 1 cup (250 mL) stone-ground cornmeal or polenta (not instant) 2 tbsp (30 mL) butter 1 cup (250 mL) freshly grated Pecorino Romano 1 tbsp (15 mL) freshly ground black pepper 1/4 tsp (1 mL) salt 2 tsp (10 mL) ground black pepper 1 tbsp (15 mL) extra virgin olive oil 3 carrots 3 leeks, white parts only, thinly sliced

TURMERIC-PARSLEY VINAIGRETTE 1/4 cup (60 mL) finely chopped shallots 1/4 cup (60 mL) sliced parsley 2 tbsp (30 mL) lemon juice 2 tbsp (30 mL) white wine vinegar

1 tbsp (15 mL) liquid honey 1 tsp (5 mL) ground turmeric 1/2 cup (125 mL) olive oil Salt and pepper to taste

1. Preheat oven to 375°F (191°C).

2. Stir labneh with miso in a medium-size bowl until evenly mixed. Cut five thin slices from lemon. Add fish to a 9 × 13–inch (3-L) baking dish. Pour and spread labneh mixture around (not over) the fish. Top fish with lemon slices. Bake in centre of preheated oven until a knife inserted into thickest part of fish and held for 10 seconds comes out warm, 15 to 20 minutes. 3. Meanwhile, stir shallots with parsley, lemon juice, vinegar, honey and turmeric in a small bowl. Slowly whisk in oil until evenly mixed. Stir in salt and pepper to taste. 4. When salmon is ready, spread labneh on serv ing plates or a platter. Cut fish into four pieces and set over labneh. Serve drizzled with vinaigrette.

Serves 6

Serves 4

151

HOLIDAY 2025 ————————