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Braised Short Ribs with Mascarpone Polenta

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Ingredients:
- 8 pounds boneless beef short ribs, trimmed of excess fat, and portioned*
- Kosher salt and black pepper to taste
- 1 cup vegetable or olive oil, not extra virgin
- 2 Spanish onions, diced
- 2 carrots, diced
- 2-ounce can tomato paste
- 2 cups cabernet sauvignon, or any full bodied red wine
- 3-4 cups veal or beef stock
- 3-4 cups chicken stock
- 2 tablespoons vegetable or olive oil, not extra virgin
- 1 small Spanish onion, finely chopped
- 2 cups milk
- 2 cups water or chicken broth
- Kosher salt to taste
- 2 cups yellow or white polenta
- 4-ounces mascarpone cheese
- 5 pounds mushrooms, such as portabella, cremini, shiitake, oyster etc.
- ΒΌ cup vegetable or olive oil, not extra virgin
- Kosher salt to taste
- 2 pints brussel sprouts
- Vegetable oil for frying
- Kosher salt to taste
Directions:
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Framed Cooks
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