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Sunday, January 31, 2010

Simmered Shortribs, Savoy Cabbage And Root Vegetables.

This is one of my favorite meals and I make it quite often so this is a repeat. This can also be made with a whole chicken which is then portioned and placed on top of the vegetables. It can be served with Dijon mustard or, as in this case, a strong horseradish sour cream.
When these are finished cooking they leave a great consomme -like broth that you can drink as a soup.
You can use any kind of cabbage or root vegetable. I used Savoy here because I had some left over from a Savoy cabbage and white bean soup that I made last week. The vegetables are carrots, white turnips, potatoes, cabbage and Brussels sprouts. A relly good kosher or sea salt is also good with this.

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