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Vibrant kumquats add a burst of color and citrus flavor to braised beef. In lieu of brisket, short ribs, still on the bone, are meaty and moist. Serve them with a simple sauce made with the cooking juices.

Source: Martha Stewart Living, December 2009



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How would you rate this recipe?
  • emparkinson4
    13 DEC, 2015
    For a Dinner Party this is a a wonderful main dish. Simply because you can get it all done so far in advance. I did some modifications, like places Kumquats with Fuyu Persimmons, and did not make the sauce reduction at the end (I am always worried about serving cold food) And it came out wonderfully! The house smelt great as people arrived, and the meal tasted even better, not a single complaint, and there were only a few carrots leftover!! Big hit, I will definitely be trying this again.

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