It was good enough for a first meal once the Thanksgiving leftovers ran out last month, and I was ready to give it a second go last Wednesday evening: coconut and red curry braised short ribs, in the Instant Pot. This time, I served it all over quinoa, along with roasted Brussels sprouts. 'Twas a fine filling meal that night, and the red meat was extra-welcome after Sumner had hustled me on a 7-mile walk at an under-15-minute-mile pace.
"Coconut-Red Curry Braised Short Ribs," by Mark Huxsoll in Cook's Country, December 2021/January 2022, p. 28.
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