>
Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato
>
>
Blueberries in a beef-braise?
If I didn’t know better, I would probably have rejected that idea too.
But of course, I’ve cooked a similar dish before, so I am familiar with it. The reason blueberries are being used in a beef sauce is that when you need a good amount of sauce with great color and great flavor, but you have only a small amount of beef, you are in a hurry and you have no proper stock at hand and not enough root vegetables – if all that comes together, you need some kind of a solution to give debt of flavor and color to the dish.
Well, here is the solution to the problem – blueberries will do the trick 
This sauce tastes different from your typical beef sauce, very rich – almost like game sauce, but the flavor is absolutely unique, lovely and delicious
>
Bon Appétit ! Life is Good
>
>
Click here for more Beef Ribs on ChefsOpinion
>
Click here for more Blueberries on ChefsOpinion
>
>
>
Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato
>
Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato
>
Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato
>
Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato
>
Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato
>
Beef Ribs Braised With Blueberries And Merlot, Served With Mafaldine & Pangrattato
>
>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>
>
>
>
<