Tag: Fig Balsamic Vinegar

Posted on by

Balsamic Braised Beef Short Ribs

 

Print Pin

Balsamic Braised Beef Short Ribs

w/ Italian Herb Olive Oil & Mission Fig Balsamic Vinegar
Prep Time 30 mins
Cook Time 3 hrs

Ingredients

  • 2-3 lb Trimmed Beef Short Ribs
  • 2 tbsp Italian Herb Olive Oil (or a robust olive oil)
  • 1 large Onion
  • 4 cloves Garlic
  • 1/3 cup Mission Fig Balsamic Vinegar
  • 2 tbsp Tomato Paste
  • 2 cups Merlot Wine
  • 4-6 cups Beef Stock

Instructions

  • In a frying pan, brown the short ribs on all sides in the olive oil, searing well. Don’t rush this step; it should take about 10 minutes per batch. Remove from the frying pan and place in a small roasting pan, just big enough to hold everything comfortably, bone side up, or stack them in a slow cooker.
    Chop the onion and garlic, add to the frying pan, and sauté until soft and golden, 5-7 minutes. Add the balsamic and tomato paste to deglaze the pan, scraping any bits from the bottom. Pour this mixture over the short ribs. Add the beer and enough beef stock to completely cover the meat.
  • OVEN METHOD Preheat the oven to 325 degrees F. Cover the ribs tightly with two layers of foil to prevent any steam from escaping, and place in the oven for 3 hours.
  • SLOW COOKER METHOD Place the lid on the slow cooker and cook the ribs on low for 6-8 hours.
  • TO FINISH Remove from the oven or slow cooker and let rest in the cooking vessel for 15 minutes. Pile high on a serving platter, reserving the drippings. Remove 2 cups of the drippings from the roasting pan or slow cooker and place in a small saucepan. Bring to a boil then simmer for about 5 minutes to reduce and use as a gravy if desired.

Notes

~Adapted from The Olive Oil & Vinegar Lover’s Cookbook! Buy it here for more great recipes.~
VARIATIONS
Also try this recipe with:
  • Espresso Balsamic & Stout-Style Dark Beer
  • Blackberry Balsamic & Lager
  • Chocolate Balsamic & Porter
  • Bourbon Maple Balsamic & Milk Stout
  • Pomegranate Balsamic & Shiraz
  • Traditional Aged Balsamic & Cabernet
Posted on by

Green Salad w/ Dried Cranberries and Fig Balsamic Dressing

Green Salad w/ Dried Cranberries and Fig Balsamic Dressing
Serves 4
Write a review
Save Recipe
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 3 tablespoons Olivia's Fig Balsamic
  2. 1/4 teaspoon ground black pepper
  3. 1/2 teaspoon Dijon mustard
  4. Dash salt (or to taste)
  5. 1/4 cup Olivia's Ascolano Olive Oil
  6. 1 10-ounce package of mixed salad greens
  7. 2 cups dried sweetened cranberries
  8. 4 ounces feta cheese (crumbled)
  9. 1/2 cup walnuts (toasted and coarsely chopped​)
Instructions
  1. Mix the vinegar, pepper, mustard, salt and olive oil in a small bowl with a whisk.
  2. In a large salad bowl, toss the greens, cranberries, feta cheese and walnuts together.
  3. Drizzle the dressing over the salad and serve.
Olivia Olive Oil https://oliviaevoo.com/
Posted on by

Rosemary Pork Tenderloin w/ Fig Balsamic Sauce

Rosemary Pork Tenderloin w/ Fig Balsamic Sauce
Write a review
Save Recipe
Print
For the Pork
  1. 2 pork tenderloins (about 3 lbs)
  2. 3 cloves garlic, minced
  3. 3 tablespoons Olivia's Rosemary Olive Oil
  4. salt & pepper to taste
For the sauce
  1. 1/2 cup Olivia's Fig Balsamic
  2. 1/4 cup chicken stock
  3. salt & pepper to taste
Instructions
  1. Preheat oven to 400 degrees F.
  2. Season the pork tenderloins with salt and pepper to taste.
  3. Combine the garlic and Rosemary Olive Oil in a small dish. Spread the mixture evenly over the tenderloins.
  4. Place in a roasting pan and roast for 35-45 minutes, until a thermometer in the center of the tenderloin registers 155 degrees F.
  5. Transfer the pork to a cutting board, reserving any drippings from the pan. Tent with foil and rest for 10 minutes.
  6. Meanwhile, prepare the sauce. Transfer any drippings from the roasting pan to a medium saucepan.
  7. Add the Fig Balsamic and chicken stock, and bring to a boil.
  8. Stir often until the liquid is reduced in half, about 8-10 minutes.
  9. Season to taste with salt and pepper.
  10. Carve the tenderloins into 1/4 inch slices and serve with the fig sauce.
Olivia Olive Oil https://oliviaevoo.com/
Posted on by

Basil Caprese Salad Skewers w/ Fig Balsamic

Basil Caprese Salad Skewers w/ Fig Balsamic
Write a review
Save Recipe
Print
Ingredients
  1. 2 C grape tomatoes
  2. 16 oz mozzarella cheese (in light salt water), drained
  3. ¼ C Olivia's Basil Olive Oil
  4. 1 tsp (scant) red pepper flakes, add more or less to suit your taste
  5. ½ tsp sea salt
  6. fresh ground black pepper, to taste (about 12-15 grinds)
  7. ½ C Olivia's Fig Balsamic
  8. 2 tbs butter
  9. basil leaves
  10. Skewers
Instructions
  1. Place tomatoes and drained mozzarella into a bowl or Tupperware container.
  2. Whisk together Basil Olive Oil, Fig Balsamic, red pepper flakes (gently crush in your hands to release flavors), salt and pepper.
  3. Pour mixture over tomatoes and mozzarella, gently combine and place in refrigerator to marinade for 1 hour.
  4. Skewer the tomatoes and mozzarella. There’s no particular way or right or wrong way to do this: I did tomato, cheese, basil, tomato, cheese. How much basil you use is up to you.
  5. Place skewers on plate and drizzle the remaining mixture over the skewers, using as little or much as you want.
  6. Take out of fridge at least 30 mins before serving
Olivia Olive Oil https://oliviaevoo.com/
Posted on by

Fig Balsamic Shredded Beef

Fig Balsamic Shredded Beef
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
4 hr
Total Time
4 hr 5 min
Prep Time
5 min
Cook Time
4 hr
Total Time
4 hr 5 min
Ingredients
  1. 3 lbs chuck or round roast beef (or any similar beef cut suitable for slow roasting)
For the Sauce
  1. ½ cup Olivia's Fig Balsamic
  2. 1 cup water
  3. 3 tbsp. Worcestershire sauce
  4. 2 tbsp. soy sauce
  5. 4 cloves garlic, minced
  6. 1 tbsp. honey
  7. ½ tsp. ground black pepper (optional)
  8. 1 tsp. chilli flakes (optional)
Instructions
  1. Preheat oven to 160 degrees C (320 F)
  2. Place the beef in a large roasting dish, preferably one that has a lid. (you can use foil if it doesn’t have a lid).
  3. Mix all the ingredients for the sauce well in a bowl, then pour over the beef. Cover the dish and cook in the oven for 3-3½ hours, covered.
  4. After 3 hours, remove the dish from the oven. The meat will have shrunk a bit and there will probably be a good amount of fat on the surface of the sauce. Skim off as much fat as you can off the liquid.
  5. Using two forks, shred the beef as finely as you like, removing any excess fatty bits and spread out onto the bottom of the dish to soak up all the sauce.
  6. Return the dish to the oven, and roast for a further 30-40 minutes, this time uncovered, until darkened and the sauce is reduced slightly.
  7. Serve on rolls as an appetizer or an entree.
Notes
  1. Serve with potatoes, rice or in sandwiches. Leftovers can be stored in an airtight container in the fridge up to 5 days, or in the freezer for 3 months.
Olivia Olive Oil https://oliviaevoo.com/