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4.
Remove chicken to a cutting board, cool for 2 minutes. Cut pieces in
half and place on a serving platter. Meanwhile carefully transfer sauce to
saucepan over medium - high heat.
5.
Mix cornstarch with cold water. Whisk into sauce and bring to a boil.
Boil for 30 seconds while whisking, until sauce thickens. Serve over
chicken with steamed rice or noodles.
BEER BRAISED SHORT RIBS
Serves: 6
Prep Time: 30 minutes - Total Time: 7 hours
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1 tbsp (15 mL) vegetable oil
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4 lb (2 Kg) braising beef short ribs
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3 tbsp (45 mL) all purpose flour
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1 onion, chopped
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2 stalks celery, chopped
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2 cloves garlic, minced
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1 tsp (5 mL) each dried thyme and rosemary
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¼ cup (60 mL) tomato paste
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1 bottle (330 mL) dark beer
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2 cups (500 mL) reduced sodium beef broth
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1 bag (454 g) baby carrots
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12 mini red skin potatoes
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3 tbsp (45 mL) barbecue sauce
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salt and pepper