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I like that 130F 72 hr short rib because it has such an unexpected "steak like" quality, and that dutiful pink interior, for people.
I served mine last week in a red pipian sauce.
here's a good starting point:
http://www.thekitchn.com/recipe-enchiladas-de-pipin-rojo-recipes-from-the-kitchn-179594
I like that 130F 72 hr short rib because it has such an unexpected "steak like" quality, and that dutiful pink interior, for people.
I served mine last week in a red pippin sauce.
here's a good starting point:
http://www.thekitchn.com/recipe-enchiladas-de-pipin-rojo-recipes-from-the-kitchn-179594
