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hardlikearmour is a trusted home cook.
I'd go dry madeira or substitute dry sherry.
While Peter no longer works for Food52 he still thinks up ways to make the website better.
I actually just made this recipe a few weeks ago. What kind of Madeira did I use? The $20 bottle they handed me in the liquor store when I asked for a bottle of Madeira to use while braising short ribs.
I know that's a lame answer, but when it comes to cooking with liquor, I long ago learned that the flavors seem to show up in broad strokes so the details don't matter so much.
Peter, Well, if it's lame then I'm lame too. I pretty much took the same route you traveled while selecting my Madeira and my wine for this recipe. I think I was a little nervous because cooking meat is a rarity for me. Braising is taking place as I type. Hopefully they will taste as good as they smell. Thanks, Denise
Amanda is a co-founder of Food52.
You can also use marsala if you can't find madeira.
I found the Madeira -- all set.
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