Beef Short Rib Pierogies

I adore Chef Michael Symon.  If I had a celebrity crush, it would probably be him.  I don't know if it's his laugh, his fearless approach to offal, or the fact that both he and my husband are Cleveland natives, but as long as I continue to churn out pierogies adapted from his signature dish, complaints aren't likely.

One of the biggest disappointments after moving to Southern California was the fact that we couldn't find pierogies.  After growing up in Lancaster, PA, and Cleveland, OH, we were used to some amazing fresh or frozen pierogies, outside of the standard potato and cheese Mrs. T's.

Not that long ago I tried making them with wonton wrappers, and while they were fine... you really couldn't classify them as pierogies.  In the same way that while black bean burgers can be tasty, why are they called burgers?  It's just misleading.  Anyways, it was after that experiment that I decided to purchase Michael Symon's Live to Cook cookbook.  There are some seriously amazing recipes in here.  I definitely recommend purchasing it:

Michael Symon's Live to Cook

I will warn you that making these pierogies takes a lot of time.  Like, a lot a lot.  Do not intend to eat them the same day that you start braising the meat, it just won't happen.  Unless you start super early in the morning.

Michael Symon makes his with beef cheeks, but unfortunately I received strange looks when I asked for it at the butcher shop.  They really like staring at me while shaking their heads slowly.  Just try asking for pig's stomach outside of Pennsylvania and you will see what I mean.  Anyway, my version features short ribs.

Short Rib Pierogies

Adapted from Michael Symon's Beef Cheek Pierogies

Short Ribs

Ingredients:

2 tablespoons olive oil

1 1/2 lbs. beef short ribs

Salt and pepper

1 cup flour

1 red onion

2 carrots

1 rib of celery

2 crushed garlic cloves

1/4 cup red wine vinegar

1 cup red wine

4 sprigs of thyme

2 bay leaves

2 cups chicken stock

To Braise:

1. Preheat the oven to 325°F
2. Heat the olive oil in a Dutch oven (or oven proof cooking vessel with lid) over medium-high heat
3. Season both sides of the meat with salt and pepper, and then dredge them in the flour, shaking off excess
4. Cook them in the pot until browned, turning as needed, and then transfer them to a plate
5. Add the onion, carrots, and celery to the pot over moderate heat until soft, and then add the garlic and cook for a minute longer
6. Add the vinegar, red wine, thyme, bay leaves, and chicken stock, and bring to a simmer, scraping the brown bits from the bottom of the pan 
7. Return the meat to the pan, cover, and braise in the oven for an hour
8. Lower the oven temperature to 225°F and cook for 4 hours
9. Remove from the oven and allow to cool, then chill in the refrigerator in the cooking liquid for at least 4 hours, or up to 2 days
10. Remove the chilled meat from the liquid, shred it, and set aside
11. Strain the liquid into a saucepan and boil over high heat until it reduces by two thirds
12. Remove the liquid from the heat, and allow to cool, then return the meat and stir together

Pierogi Dough

Ingredients:

1 large egg

3/4 cup sour cream

8 tablespoons butter, softened

1 tablespoon chopped fresh chives

1 teaspoon salt

2 cups flour, plus more for dusting

1. Mix the egg, sour cream, butter, chives, and salt together in a bowl, by hand, being careful not to overwork
2. Pour the flour onto a clean work surface and make a well in the center
3. Add the sour cream mixture to the center and gradually knock in the flour from the well walls, mixing slowly, to form the dough
4. Mix thoroughly until the dough forms
5. Wrap the dough in plastic and refrigerate it for at least 2 hours, or up to two days

Forming the Pierogies

Chilled meat filling

Chilled pierogi dough

Flour for dusting

1. Roll out the dough on a lightly floured surface to an 1/8" thickness and cut into 3"-4" rounds (I used a floured drinking glass)
2. Flip over the rounds... because it's what my grandmother always does to dough, even though I don't know why
3. Spoon approximately a tablespoon of filling into the center of each round
4. Fold the dough over into half-moons and seal the edges by pinching or using a fork
5. Refrigerate pierogies until ready to cook

To Cook

Pierogies

4 tablespoons of butter

1. Bring 2 gallons of salted water to a rolling boil
2. Slide the pierogies into the water and wait until they float
3. Once they are all floating, cook for 4 minutes, then drain in a colander
4. Heat the butter in a skillet over medium heat until it's frothy
5. Add the pierogies and cook until golden brown, about 2 minutes on each side, in batches so that you aren't crowding the pan
6. Keep warm in a low heat oven until ready to serve
7. Serve with Michael Symon's Horseradish Créme Frâiche and Seared Wild Mushrooms (You have to get the cookbook!) or caramelized onions and sour cream