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Red Wine-Braised Short Ribs: this was our election night dinner (11/6/12), served with mushrooms over garlic mashed potatoes. It was wonderful. I did not want to cook with red wine b/c my husband and I agreed it would leave a harsh taste, so I used a beer (a raspberry brown ale, actually) and I highly recommend it. It was great!
Short Rib and Barley Stew_ When you grind as much meat as I do, you often find yourself with an extra pound or two of short rib lying around. You could braise it whole in red wine and be all French, or you could cook it for a few days sous-vide like a fancy-pants, and both are great techniques. Sometimes, though, I'm just in the mood for something simpler. Short rib and barley stew is fantastic
Mongolian Beef - uses common ingredients. I used this sauce as a base for a beef and veggie stir fry. The corn starch on the beef didn't work well so I just made a water-corn starch paste to add in at the end. Veggies included lots of broccoli, mushrooms, carrots, water chestnuts and green onions. I loved the overall finished dish!
Mongolian Beef: This tastes JUST like P.F. Chang’s Mongolian Beef! You can serve it how P.F. Changs does (by draining the excess sauce and serving it semi-dry) OR you can keep the excess sauce and spoon it over rice (which is what we like to do because the sauce is SO good).