This is Jon's and my attempt to braise something. I think it's a short rib. We didn't cook it immediately, and it tasted kind of like old meat when we did. Very gristly, chewy old meat. The asparugus tasted old too--stringy and gristly. The thing is that I think we only waited a day to cook it--however, it very well could have been a week. This dinner was a dud.
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