Beef short ribs braised in beer from Staff Meals From Chanterelle by David Waltuck and Melicia Phillips

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Notes about this recipe

  • Krisb on November 21, 2010

    This is overall a great recipe, but I found that the quantity of liquid specified was way too much, and recommend that you use just enough beer/stock to come maybe 1/2 to 2/3 the way up the meat/veg in the pot. This recipe works great with boneless short ribs or brisket too.

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