I think I may have mentioned before how much I enjoy braised meats. it just makes the perfect winter time meal, so tonight I made a Tom Colicchio short rib recipe, which was mostly traditional. Instead of potatoes, I served the meat and veggies with rice, which is a perfect conduit for absorbing the au jus. Also, in place of the dry red wine called for in the recipe, I used a bottle of my own homemade wine, which was a great substitute. I then paired the same wine which helped bring a very cohesive feel to the meal.
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