Beef: Short Ribs with Tzimmes - meat

Posted by : Karen Selwyn

"Today, with families splintered, scattered and smaller than ever,
America's seders are changing, observers say... These factors may
explain why Saul's Delicatessen and Restaurant in Berkeley has found its
annual Passover dinners increasingly popular...  To appeal to those
looking for a taste of their past, Levitt's first-night menu this year
will offer dishes from the Ashkenazic, or Eastern European, tradition
common to most American Jews -- dishes such as short rib tzimmes and
gefilte fish with horseradish. On the second night, for the first time,
he will prepare a Sephardic menu devoted to the foods of Mediterranean
Jews."
                                             Janet Fletcher

*   *   *   *   *   *

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

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