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mlehet's picture
mlehet's picture
mlehet

Very flavorful, but OMG what a pain to find Star Anise - in Chicago!!!! I like Bobby Flay, but he cooks some expensive stuff I'll tell ya. At the local market I still paid nearly $10 for 6 bone-in short rib slices, then the fresh juice, etc. My partner really liked it though - nice flavor, very aromatic. And now that I have a POUND of Star Anise I'll probably make it again, but not necessarily with the same cut of beef.

mlehet's picture
mlehet's picture
mlehet

Makes about 5 quarts and a pint, it's marinating in the fridge now but I slipped a nip and it's delish. Bet this would be good mixed with some 7up

mlehet's picture
mlehet

Mine did not appear anywhere "near this creamy" not with the amount of creamer included from the recipe. I have seen other recipes that say to use powdered creamer, I may try that because the liquid never quite mixed even with a stern shaking.

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