Beet and Cabbage Borscht (with Beef)
By andrew.zimmern on Fri, 06/13/2008 - 17:51
Summary
DescriptionShort ribs are cut from the 12 ribs that extend from the back toward the belly and are found in the primal areas such as the plate, rib, chuck and brisket. Butchers usually don’t distinguish what section of the steer the ribs are cut from. English style short ribs are cut parallel to the rib bone and between each rib, they are short and rectangular and may be sold boneless. Flanken style ribs are cut across the rib bones. Short ribs are fatty, and should be trimmed before cooking. Because they are from a working part of the steer, they require long term slow cooking to void the rib of unwanted fat and to tenderize the meat. The effort is well worth it. This recipes utilizes this fantastic cut in a hearty soup. Ingredients
Instructions
FOR THE BEEF
FOR THE SOUP Notes*can substitute red cabbage or raddichio to get a good color, use your best judgement on amount used
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