Posted by Lucy Baker, March 11, 2008 at 8:00 AM
"May I have two pounds of short ribs, please?" I asked the butcher.
He hacked off a portion of meat and tossed it onto a metal scale. "This is two. A little over, actually," he said.
I looked at the meager mound of bones and beef, then down at the March issue of Cooking Light, which I held in my hands, turned to the last page: Cabernet-Braised Beef Short Ribs. Yields six servings. I was only feeding four, and still there was no way.
"Are you sure? My recipe says that two pounds is enough for six people."
He laughed. "Honey, for six people, I'd get ten pounds."
I pondered this. Maybe six butchers could eat ten pounds, but I doubted that twentysomething Brooklynites, used to a steady diet of sushi and small plates, could make it through that much meat.
"Let’s make it an even three," I said.
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Posted by Adam Kuban, March 1, 2008 at 5:30 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Brian Halweil's thoughtful words on braising yesterday had me searching Serious Eats for a boeuf Bourguignon recipe to offer up to readers. Until now, the dish was missing from this site's recipe box. Below is a preparation I've had some luck with a few times in the past. It's adapted from Susan Spungen's Recipes, a Collection for the Modern Cook. As Brian pointed out, winter is the perfect time for braising, and boeuf Bourguignon is one of the most iconic braised dishes out there.
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Posted by Robyn Lee, December 4, 2007 at 2:30 PM
For a great wintry vegetable side dish that will go with anything, try Tom Colicchio's braised red cabbage from his book, Think Like a Chef. The bright red color of the cabbage and its sweet and acidic flavor will provide a nice contrast to other foods. Feel free to cook a huge batch at once—the vinegar will prevent it from going bad right away. You can eat red cabbage all week long!
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