RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Short Ribs with Tzimmes - meat
Adapted by Peter Levitt from YIDDISH CUISINE: A GOURMET'S APPROACH TO JEWISH COOKING by Rabbi Robert Sternberg and from TRADITIONAL JEWISH COOKING by Betty S. Goldberg. INGREDIENTS: 3 pounds short ribs Sea salt and pepper to taste Sweet paprika to taste 3 tablespoons chicken fat 2 onions, thinly sliced 4 cups beef broth 7 carrots, peeled, cut in 1-inch chunks 5 potatoes, peeled, halved lengthwise & cut into 1-inch-thick slices 1 1/2 cups pitted prunes or dried apricots 1 cup dry red wine 1/2 cup honey Season the meat with salt, pepper and paprika. Let stand for 1 hour. Preheat the oven to 325 degrees. Heat 2 tablespoons of the chicken fat in a heavy skillet over moderately high heat. Add the short ribs and brown on all sides, working in batches if necessary. Transfer to a large baking dish. Pour off the fat in the skillet. Add the remaining 1 tablespoon chicken fat and the onions to the skillet. Saute over moderately low heat until the onions are softened, about 10 minutes. Add to the baking dish along with the beef broth. Cover and bake for 1 hour. Add the carrots, potatoes, prunes, wine and honey. Cover and bake until the meat and vegetables are very tender, about 4 hours. Uncover during the final hour so the sauce will reduce. Season with salt and pepper. Cool, then refrigerate overnight. The next day, lift off and discard the congealed fat. Reheat the stew in a 325 degrees oven until hot, about 1 hour. Serves 6. Source: "Saul's Plans Its Seder: Deli's Passover Meals Prove Popular" Janet Fletcher SAN FRANCISCO CHRONICLE (on-line edition), 4/16/97
