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7

Braising Short Ribs and Making Polenta

Lecture no. 7 from the course: Cooking Basics: What Everyone Should Know

Braising Short Ribs and Making Polenta

Taught by Professor Sean Kahlenberg | 28 min | Categories: The Great Courses Plus Online Food & Wine Courses

Cooking short ribs takes patience because it takes time to break down the connective tissue in the protein—but the result is well worth it! In this lesson, you will simmer, steam, and braise the meat before plating with cheesy polenta and delicious root vegetables.

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w********m
November 21, 2019

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r********m
October 13, 2019

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b********m
October 7, 2019
This is good, but meat has much more flavor if one does not remove the bones. Also, my polenta has always come out well when I follow Marcella Hazan's advice and cook it for 20 minutes. Hazan said that this will make perfect polenta if one is cooking it on a modern stove.

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