October 8, 2006

Recipe News: Sumatran Red Short Ribs of Beef

"This curry-like dish has a wonderful balance of seasonings and a flavor that's addictive: The more you eat, the more you want, and the better it gets. The meat should be fork-tender, so be sure to simmer it long enough. If it threatens to dry out as it cooks, just add a little more water. The stew is even better reheated, so it may be made a day ahead. Serve with plain steamed rice or a pilaf cooked with a pinch of turmeric and studded with currants. This recipe is from Copeland Marks (1921-1999), who wrote several articles for the Food section and was a food historian, cookbook writer, and teacher and lecturer on ethnic foods at the Asia Society, the Smithsonian Institution and New York University." includes recipe for:

Sumatran Red Short Ribs of Beef

Full article here.