Contributor: Sarah Robertson
I was sent The Butcher’s Guide: An Insider’s View to Buy the Best Meat and Save Money by Jim Kerstein to review and recipe test. Jim spent forty years working in the meat industry and this experience helped him write a book that really is the perfect how-to guide on meat from the selection, storage, preparation and cooking processes. It is evident that he is well versed and passionate about sharing what he knows on the subject!
As a busy working mom, I was especially excited because The Butcher’s Guide is a great book for families looking to save money on groceries – particularly costly proteins.
So my husband and I decided to try out Kerstein’s recipe for Korean-Style Short Ribs as it was a cut of meat we hadn’t had much experience preparing. The marinade was outstanding: soy sauce, ginger, sesame oil, garlic, brown sugar. We did not trim the short ribs down to the suggested ½ inch thick pieces and so they did take a bit longer to cook to medium rare on the grill. But wow were they were stunners. The recipe calls for reserving some of the marinade and then cooking it stovetop until it boils and reduces by half. The sauce (more…)