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    Notes - March 23, 2016

    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On this episode, Chris, Mark and Brad talk about Dr. Pauly-Bergweiler Riesling, HandCraft Petite Sirah, Caliterra Tributo, and Chapel Hill Shiraz.

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    Sweet and Sour Short Ribs
    You can make this dish ahead of time and reheat when ready. Serve it with mashed or scalloped potatoes and your favourite season green.

    1 ¼ cups beef stock
    2 Tbs. red wine vinegar (or apple cider vinegar if available)
    1 Tbs. soy sauce
    1 Tbs. packed brown sugar
    1 Tbs. cornstarch
    1 medium sized onion, finely chopped
    2 cloves garlic, minced
    1 Tbs. honey (substitute maple syrup if desired)
    ¼ tsp. freshly ground black pepper
    2lb (1kg) beef short ribs
    Garnish – finely sliced green onion


    In a saucepan, combine beef stock, vinegar, sauce, brown sugar and cornstarch; cook over medium heat, stirring, for about 2 minutes or until mixture has thickened. Stir in onion, garlic, honey or maple syrup, and pepper.
    Place ribs in in a small casserole. Pour sauce over; cover and bake in 325F oven for 1-1/4 hours. Uncover and bake for 30 minutes longer.

    Garnish with finely sliced green onions and serve with sauce.

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