Beef short ribs simmered in red wine with fennel, black olives, and anchovies in the style of camargue from The Slow Mediterranean Kitchen: Recipes for the Passionate Cook by Paula Wolfert

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Notes about this recipe

  • Lzeleny on December 30, 2017

    Page 192. This is one of our all time favorite recipes. The pernot, olive and anchovy separate this from so many other braised short ribs.

  • ellabee on June 14, 2014

    p.192. Least successful of the short ribs explorations. Though I love fennel and licorice-anisey flavors, this was just too intense for us; the splash of Pernod was particularly regrettable.

  • Breadcrumbs on October 21, 2012

    p. 192 Wonderful! This is the very first recipe I’ve made from this book and it was sensational, even if I didn’t quite follow the instructions exactly. I didn't read the recipe through before starting so had no time to let the ribs sit overnight. Also, I prefer to retain the cooked veggies and leave the meat on the bone. Despite my changes, this dish was exceptional. The sauce is finished with some olive and anchovy butter along w a splash of Pernod. I served this w a choice of mashed potatoes or gnocci and folks were evenly split on their selections. As you might expect this dish was even better the following day. The combination of fennel w olives and anchovies made for a wonderful flavour sensation that deepened the rich flavours of the braised beef. Utterly decadent. Photos here: http://chowhound.chow.com/topics/474969#7659530

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