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Brown ales are fine, but a good stout hits the spot in winter, when the beer's dark, roasty, almost chocolate characteristics add an element of comfort on a cold night. Either beer will work here; it just depends on what flavors you prefer. MAKE AHEAD: The pickled vegetables need at least 1 hour and prefer- ably 24 hours to brine. They can be refrigerated in their liquid for up to 2 weeks. The short ribs can be braised, cooled and refrigerated in their strained braising liquid up to 3 days in advance. Reheat the meat and braising liquid with the horseradish sauce shortly before serving. Adapted from " 'Wichcraft: Craft a Sand- wich Into a Meal — and a Meal Into a Sandwich," by Tom Colicchio with Sisha Ortuzar (Clarkson Potter, 2009). B E E R - B R A I S E D SHORT RIB SAND- WICHES 8 servings For the pickled vegeta- bles 1/2 medium bulb fen- nel, cut in half from top to bottom, cored and thinly sliced 1 large or 2 medium carrots, scrubbed well and thinly sliced on the diago- nal 4 to 6 red radishes, thinly sliced 4 cloves garlic 2 cups water 1 cup white wine vine- gar 1 cup dry white wine, such as sauvignon blanc 1/2 cup sugar 1 teaspoon fennel seed 1 teaspoon coriander seed 1 teaspoon whole black peppercorns 5 whole star anise 1 teaspoon kosher salt For the meat 2 teaspoons vegetable oil 3 pounds bone-in beef short ribs 1 large yellow onion, coarsely chopped (1 1/2 cups) 1 large carrot, scrubbed well and coarsely chopped 4 cloves garlic, coarse- ly chopped 3 cups brown ale or stout beer (see headnote) 3 sprigs fresh rosemary 2 teaspoons kosher salt 1 teaspoon fresh cracked black pepper 3 tablespoons store- bought horseradish sauce, such as Robert Rothschild Farm brand For assembly 2 long French baguettes, each cut into 4 equal sections 6 ounces sharp cheddar cheese, cut into thin slices 2 to 4 tablespoons store-bought horseradish sauce (see above; option- al) For the pickled vegeta- bles: Toss together the fennel, carrot(s), radishes and garlic in a large, non- reactive bowl. Combine the water, vinegar, wine, sugar, fen- nel seed, coriander seed, peppercorns, star anise and salt in a medium saucepan over medium- high heat. Bring to a boil, stirring until the sugar has dissolved, then pour the mixture over the vegeta- bles, making sure they are submerged. Cool, then cover and refrigerate for at least 1 hour and prefer- ably 24 hours. The yield is 3 cups. For the meat: Preheat the oven to 325 degrees. Heat the oil in a Dutch oven or a large cast-iron skillet over medium-high heat. Once the oil shim- mers, add half of the short ribs; brown on all sides, turning with tongs as needed, for a total of 10 minutes. Transfer to a plate; repeat the process with the remaining short ribs. Reduce the heat to medium; add the onion, carrot and garlic to the same Dutch oven or skil- let, stirring to coat. Cook the vegetables until they pick up some color, 3 to 4 minutes, taking care not to burn the garlic. Pour in the beer; use a wooden spoon to scrape up any browned bits. Return all of the short ribs and any accumulated juices to the Dutch oven or skillet, along with the rosemary, salt and pepper. The short ribs should be mostly submerged. Cover tightly, then transfer to the oven. Braise the meat for 2 3/4 to 3 hours or until it is fork-tender. Transfer to the stove top; uncover. Use a slotted spoon to transfer the short ribs to a clean plate; discard the bones. Strain the braising liquid into a large bowl, preferably using a fat sep- arator; discard the solids and return the liquid to the Dutch oven or skillet. Stir in the horseradish sauce. Return the boneless meat to the Dutch oven or skillet. Cook, uncovered, over medium heat until the liquid has reduced by half, about 20 minutes. Stir to make sure the meat is evenly coated. Remove from the heat. When ready to assem- ble the sandwiches, posi- tion racks in the middle and bottom of the oven; preheat to 350 degrees. Seat an ovenproof wire rack on a baking sheet. Cut each section of baguette in half horizon- tally. Remove/discard some of the interior crumb from the top half of each section (to create room for the sandwich filling). Arrange the bot- tom halves of the baguette sections on the rack/baking sheet and top each with a layer of the meat. Drizzle a table- spoon of the braising liq- uid over the meat, then top each portion with cheese. Arrange the scooped-out top halves of the baguette sections on the middle oven rack. Place the rack/baking sheet on the bottom oven rack; toast just until the bread is slightly browned and crusty and the cheese has begun to melt. 3B Saturday, February 1, 2014 – Daily News ~~~ Orders to go ~~~ 731 Main St., 529.4012 open 7 days 5:30am- 9pm Serving Breakfast, Lunch & Dinner ~ Daily Specials ~ Fri. & Sat. Nights, Prime Rib 10 oz $ 15 99 FUNK HEATING, AIR CONDITIONING & SHEET METAL 13111 BAKER ROAD 30 YEARS EXPERIENCE Air Conditioning—Heating—Sheet Metal—Heat Pumps Cal. 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Art can be removed at 2:00PM, Trade Show closes at 7:00PM. 9:30AM SALE OF ALL BULLS, PRE- SENTED BY ZOETIS, Don Smith Pavil- ion. 7:00PM CINCH JEANS PRESENTS RED BLUFF'S BUCKIN' BEST BULL RIDING featuring top cowboys going head-to-head with the rankest bucking bulls & broncs in rodeo. Party and dance immediately following. Pre-Sale General admission: $20/person, $25 at door; Arena Floor Seating Pre-Sale $30/per- son, $35 at door:; V.I.P. Premier Seat- ing, Parking, Reception, Appetizers: Pre- Sale $75, $80 at door. SCHEDULE Beer-Braised Short Rib Sandwiches Water crisis will lead to severe problems As California's water situation worsens, the leader of the state's largest farm organization said rural areas face "severe economic problems" from water short- ages. The State Water Project warned today it will not deliver water to its customers. The federal Central Val- ley Project—the largest single supplier of agricultural irrigation water in the state—is expected to do the same, unless significant rainfall occurs before its first allocation announcement next month. California Farm Bureau Federation President Paul Wenger called the State Water Project announcement "a terrible blow" but not unexpected, given the relentless drought punishing California. "Under current conditions, we expect hundreds of thousands of acres of land in the Central Valley to go unplanted," Wenger said. "That will cause severe eco- nomic problems in our rural regions—loss of jobs and economic activity, with all the heartache that entails." Like many Californians, he said, farmers and ranch- ers have improved water use efficiency significantly in the years since the previous record drought of 1977. Since 1980, for example, the amount of water applied to agricultural land in California has gone down 24 per- cent while tonnage of crop production has increased 34 percent. "We're consistently achieving more crop per drop. But greater efficiency can only go so far, and when water allocations drop, oftentimes the only choice for farmers is to reduce production. Farmers will face many difficult choices in coming weeks," Wenger said. He said Farm Bureau will work with state and feder- al government agencies to seek effective responses to the water crisis, in both the short term and the long term. "Fish and wildlife will also suffer from lack of water. Many of these negative environmental impacts could have been avoided if California had done a better job of planning for dry years, including construction of new surface storage facilities. It's a mistake we can't afford to continue to repeat," Wenger said. "We hope the announcement will focus Californi- ans' attention on the immediate need to improve our outdated water system," he said. "Our current crisis shows that California must invest in more water stor- age, so we can better cushion ourselves against damage caused by drought and against long-term variations due to climate change. It is time to pass a bond measure that includes new surface storage projects." The California Farm Bureau Federation works to protect family farms and ranches on behalf of nearly 78,000 members statewide and as part of a nationwide network of more than 6.2 million Farm Bureau mem- bers.