It’s the first step in the procedure which has taken my fancy.
The recipe is for braised short ribs, which is a truly divine way to cook a comparatively inexpensive cut of meat. I found this particular recipe I was hunting about on the net for a description of the particular cut of meat, which is unfamiliar to many New Zealand and Australian butchers, because it’s an American cut. I first came across the dish at one of Ruth Pretty’s cooking classes a few years ago, and I’ve made it many times since, always to great acclaim. Ruth Pretty’s recipe is available here, and I can attest to its excellence, ‘though she doesn’t have that superb first step in the procedure.
I’m making braised short ribs on Saturday. I’ve been along to the local butcher, and taken him the Angus beef chart from this page, which shows the correct cut (short rib, G1). Because it’s a specialist cut, if you think you might have a go at making the dish, remember to go in and order the short ribs from a butcher a few days ahead.
Yum, yum, yum. My mouth is watering already. I’ll try to take some pictures, and blog the process.