Short rib tangia with aged butter and preserved lemons from Mourad: New Moroccan: The Cookbook (page 278) by Mourad Lahlou

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eve_kloepper on December 03, 2018

    This would have been 4 or 5 stars were it not for the fact that the brine (2 1/4 c. salt for 2 quarts of water!) made the dish inedible. I've never brined anything before and followed the recipe. In researching brines now, I find that the ratio of water so salt should be 4 T salt per quart of water. This was an expensive mistake. Shortribs are very pricy.

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