Filed under Beef, Vegetables + Salads · Print This Post
I’m not a big fan of cabbage unless it’s for Korean pickles, or kimchi, so when this recipe from The New York Times called for Savoy cabbage, I used Napa instead because it gets tender faster especially when braised.
Ingredients:
2 pounds of beef spareribs, cut into individual ribs, excess fat removed
1 Napa cabbage, chopped
1 cup of dry white wine
4 cloves of garlic, crushed
3 bay leaves
3 dried red chilis
salt, pepper, olive oil
1. Heat a big casserole. Add oil. Add garlic and chilis until they sizzle nicely.
2. Add ribs, meat side down and sprinkle with salt and pepper. Brown both sides of the ribs. Remove to a plate.
3. Pour off excess fat and add cabbage. Sprinkle with more salt and pepper. Cook cabbage until slightly brown and then add white wine, stirring to release brown bits stuck to the bottom of the casserole.
4. Return ribs to the pot and adjust heat to simmer slowly. Cover. Cook for at least 45 minutes checking and stirring occasionally to make sure the mixture does not dry out. Add a little water if it starts to; use chicken stock instead if you have some handy.
Filed under Spanish, Union Square + Murray Hill · Print This Post
125 East 17th Street on Irving Place
212/253.2773
about $125 for two, with a few drinks, without tip
♥ ♥ ♥ ♥
Jamon is Spanish for ham and Bar Jamon is the most recent translation in the New York City scene. Mario Batali’s latest digs is right next to Casa Mono, his fifth restaurant in New York City. The space is good for fifteen couples at most, but more than thirty were inside, even on a Tuesday night. We squeezed ourselves in to eat tapas and drink Spanish wine and new guests jumped to the next stool that freed up. A little jazz and a little Wilco were playing when we were there, but the music was so faint compared to the collective noise of those who had the same idea as we did.
With two bottles of Tempranillo, we shared two plates of ham cured for fourteen months. We also got the sardines en escabeche and marinated anchovies with migas de chorizo or sausage crumbs. We snacked on a plate of two kinds of cheeses and enjoyed their bread with some good olive oil. We didn’t think we’d stay past 9pm because of the crowd but as soon as we snatched the stools in the back, we ended up staying for two more hours.
Bar Jamon is a scene all right, but it’s a New York City scene and that you can’t pass up.
