Sunday, July 26, 2009

Braised Beef with Tortellini and Garlic Breadsticks

Can I just say again that I LOVE my bread machine? It supplies us with wonderful baked goods and does the leg work (hand work?) for most of my shaped-dough recipes. Today we had some FABULOUS breadsticks:

1 1/8 cups water (70 to 80 degrees F)
2 tablespoons olive or canola oil
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon minced fresh basil
2 cups bread flour
1 cup rolled oats
2 teaspoons active dry yeast

Add to bread machine in order listed. Select dough cycle (it's just that easy!).

I put my dough in the fridge overnight last night, and then shaped and baked the breadsticks for lunch. Took about 20 minutes at 350 Allen said they were the best I've ever made--huzzah!

And what did these bread sticks accompany? Only one of the tastiest meals to ever come out of my crock pot. Not kidding! This recipe was supposed to be an approximation of one of our favorite Olive Garden dishes, Braised Beef with Tortelloni (no, that's not a misspelling). The result was amazing, and a fair representation of the original, although not spot-on.

1 lb beef shortribs
1 onion, diced
1 cup red wine
1 can diced tomatoes (14.5 oz)
1 bay leaf
salt and pepper to taste
1 cup water

Combined everything in the crock pot and cooked on low 8-10 hours. Boiled some tortellini and served the meat over the pasta. My taste buds thanked me over and over for this one!

Note: Next time I'll make a pan gravy with the drippings to get a closer version of the sauce that OG serves with theirs. Might add a bigger can of tomatoes.

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