Short and Stout

The title would make a great deal more sense if this recipe were for short ribs, which in fact you could use, but I used top round.  While French and Italian—and in the case of Sauerbrauten, German—cooks braise tough cuts of meat in wine to tenderize them and enhance their naturally big flavors, in Ireland and [...]

The Upside

Here in California we are experiencing a late-winter full of contradiction.  One day may be seventy degrees and sunny with people calling in sick so they can go to the beach, and the next it may be pouring buckets and chilly enough that you are digging in drawers for the long underwear.
As confusing as it is [...]