Deviled Short Ribs With Squash, Chickpeas And Kale
Ingredients
6 pounds beef short ribs approximately
2 tablespoons kosher salt
2 tablespoons cracked black peppercorns
1/4 cup vegetable oil
3 onions
12 porter
6 garlic
4 cups beef broth
2 tablespoons packed brown sugar
3 cups butternut
19 ounces chickpeas
3 tablespoons dijon mustard
2 tablespoons wine
1 teaspoon dry mustard
2 cups bread crumbs
1/4 cup parsley
1/2 kale
1 swiss chard horseradish root
3 from heat source
33 fat
43 cff
11 saturated fat
110 mg cholesterol
3330 mg sodium
56 carbs
46 protein
11 fiber
Instructions
Chef Anne Rosenzweig * Lobster Club * New York City Featured by the New York Times News Service 1/27/99 message from kitpath@earthlink.net 1/99 x-listed recipecafe, mc-recipe