Today at the grocery store I saw short ribs and thought that since I had the time it would be a great day to make them.
To braise the short ribs:
Brown them on all sides, remove & put in dutch oven
Saute a medium onion
Deglaze pan with 1 cup red wine
Pour over ribs and add 2 cups of beef broth
Put in oven for 4 hours
Polenta
from EDF Jan/Feb 2010 page 73
(I halved the recipe)
2 cups skim milk
2 1/2 cups chicken broth
2/3 cup quick cooking polenta
salt and pepper
In a large pot bring milk and broth to a boil.
Gradually whisk in polenta.
Continue to whisk until polenta thickens.
Reduce heat to low, season with salt and pepper.
Simmer gently stirring occasionally until cooked (about 25 minutes).
Whisk in 2 tsp butter.
Ratings:
Brad - 8 - "The yellow gooppy stuff is great"
(he refuses to call it polenta because it sounds like placenta)
Heather - 9 - "Great change from the ordinary side dish"
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