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Saturday, November 27, 2010

Slow Braised Shortribs / Roasted Fennel And Roots With Oregano.

Melt in your mouth shortribs marinated  in red wine and braised very slowly for about five hours in all. The vegetables were roasted in olive oil and finished with a brush of the braising sauce from the beef. They were first blanched and then started in a little olive oil and finally finished in the oven with some garlic , salt and pepper. Some oregano was sprinkled in at the last minute.

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