Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
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This one came out excellent, and I am very happy with it. It is a pretty typical red wine braise for the short ribs, but with some gochujang and a little bit of fish sauce added for extra umami. I will 100% make this for company now that I have tried it out.
I just ate a huge salad and an stuffed and that still makes my mouth water! Can I get a basic recipe? I can sort amounts, I just need ingredients please and thanks in advance!
Certainly! Working from the top of my head, it was roughly:
I seared the beef, then I sauteed the onions, carrots, and garlic head halves until browned. Then I added the tomato paste and gochujang, sauteed some more, and then added the training ingredients. I like the beef back in, brought to a simmer, and tossed in a 300°F oven with the lid ajar for about 3 hours, turning the ribs occasionally. You need to fish out the garlic at the end.
The polenta was:
I boiled the water and milk, swore while it over boiled and made a need of my stove, cleaned it up, and then beat in the corn meal. I stirred it regularly for half an hour and finished by mixing in the cheese and butter.
I totally salted everything to taste because I am not a savage.
The gremolata on top is just a mix of chopped parsley, garlic, lemon zest, and some salt.
It was not hard for a fancy dish. I hope you enjoy!
I got the basic recipe idea from a random post when I read it on the website that shall not be named, and then I had fun with it as I went.
Omg, that sounds fabulous and I'm eager to try it this weekend. I just bought a chianti and some lamb center chops, as well as mobay with grapevine ash, so it won't be exactly the same, but probably an acceptable variation! Thanks so much, I'm so excited to try this!
Sounds and looks fantastic. Added to my list! Thanks