[cape chef]

Did a braise,served it with a gorg/tomato polenta and sauteed lobster shrooms.

Served it with an 98 Fitu,

How do you like your short ribs?

 

[mezzaluna]

I like flanken. My mom braised the meat with onions in a sweet-sour sauce (no clue what was in it, but it could have been vinegar or Heinz's chili sauce and grape jam). Raymond Sokolov has a good recipe for tsimmes with meat, or braised short ribs with fruit. It's from his "Jewish American Kitchen" cookbook.

Tsimmes with Meat

Season 6 pounds of lean, meaty flanken with salt and pepper. Brown in small batches in hot oil in a heavy pot. Remove the meat and add 4 cups chopped onions. Cook until the onions are soft. Return the all of the meat to the pot, cover and cook for 1 hour over very gentle heat.

Meanwhile, pur 4 cups boiling water over 1 pound pitted prunes and 11 ounces dried apricots. Let them soak for 30 minutes.

After the meat has cooked on the stove for one hour, add the prunes and apricots and their soaking liquid to the pot, along with 2-1/2 pounds sliced carrots, 2 pounds of peeled and sliced sweet potatoes, grated peel and the juice of one lemon, 1/2 teaspoon ground cloves, 2 tsps grated fresh ginger, 1/2 teaspoon cinnamon and a few gratings of nutmeg. Cover and baek in a 325 oven for 2-1/2 to three hours. Remove the cover for the last 30-45 miinutes to brown the top slightly.

:lips: :bounce:

 

[mezzaluna]

I saw a show today where the chef prepared them like osso bucco. Got me thinking you could use any flavors you like: boef a la Bourguignon, five spice, etc.