Ingredients
- 1/4 cup packed dark brown sugar
- 1 tablespoon paprika (not hot)
- 1 tablespoon curry powder (preferably Madras)
- 2 teaspoons ground cumin
- 2 teaspoons black pepper
- 2 teaspoons salt
- 1 teaspoon dry mustard
- 4 to 4 1/2 lb beef short ribs, cut into 4-inch pieces
- 4 medium leeks (white and pale green parts only), chopped (2 cups)
- 3 tablespoons olive oil
- 4 medium carrots, chopped (2 cups)
- 3 celery ribs, chopped (1 1/2 cups)
- 2 Turkish bay leaves or 1 California
- 1/4 cup chopped garlic (5 to 6 large cloves)
- 1 3/4 cups beef broth (14 oz)
- 2 (12-oz) bottles stout such as Mackeson or Guinness
- 2 (14- to 15-oz) cans diced tomatoes
Description
Stout And Brown Sugar Give These Tender Ribs A Hint Of Sweetness.
Gourmet Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter