These grass fed beef short ribs were at a tremulous simmer for about 6 hours with the usual suspects. The broth was strained. Sprinkled with parsley and celery leaves and served alongside freshly dug horseradish and Jersey cream, yellow mustard, cellared potatoes just covered with water boiled with garlic, yellow beets, our sourdough, and pickled mexican sour gherkins from the garden.
2005 Biodynamic Bordeaux from Chateau Falfas. Could certainly be worse for a Monday.
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