On 2018-11-11 3:03 p.m., Wayne Boatwright wrote:
> After the dicussion about tarragon I decided to find a recipe that uses
> heef and other flavors. I have not made it yet, but I went shopping
> and gathered all the necessary ingrediets that didn't already have on
> hand. I chose to use short ribs in the following recipe and will be
> making it tomorrow.
>
> Braised Beef With Orange And Tarragon
>
> http://themessybaker.com/2014/03/12/...ange-tarragon/
>
I look forward to your report as I never would have considered tarragon
in what looks like a strongly beef-flavoured dish.

On 2018-11-12 6:14 p.m., Wayne Boatwright wrote:
> On Sun 11 Nov 2018 04:12:50p, graham told us...
>
>> On 2018-11-11 3:03 p.m., Wayne Boatwright wrote:
>>> After the dicussion about tarragon I decided to find a recipe
>>> that uses heef and other flavors. I have not made it yet, but I
>>> went shopping and gathered all the necessary ingrediets that
>>> didn't already have on hand. I chose to use short ribs in the
>>> following recipe and will be making it tomorrow.
>>>
>>> Braised Beef With Orange And Tarragon
>>>
>>> http://themessybaker.com/2014/03/12/...ange-tarragon/
>>>
>> I look forward to your report as I never would have considered
>> tarragon in what looks like a strongly beef-flavoured dish.
>
> This morning I received a phone call from a couple who are long term
> friends of ours inviting us out for dinner. I explained that I had
> already planned a dinner for tonight and didn't want to delay making
> it, but that they were welcome to join us.
>
> The only deviation I made from the recipe was using bone-in short ribs
> instead of a roast. We really like the succulence of short ribs. :-)
>
> Everyone agreed that the flavor of this dish was delicious and a bit
> unusual. There were really many flavors running through this dish, but
> the tarragon did show through just the way I thought it might. The
> sauce was delicious. Not at all overpowering, but definitely added a
> dimension that would have been missing otherwise.
>
> Although there were many ingredients, this was really rather simple to
> prepare, and since it had a long cooking time with only a bit more to
> do before serving, it was ideal for serving to company.
>
> Let me kow if you have any questions...
>
> Wayne
>
>
>
Do you think that if you had left out the tarragon, it would still have
been superb?