Braised Kosher Ribs
Keys: Meats Main Dish Jewish Jewish Kosher
Yield: 4 Servings
Ingredients:
Oil
1 cup Cubed onion/celery/carrot
1/4 cup Brandy
1 tbl Arrowroot
1 x Onion, in 3" julienne pcs
Parsley, chopped
2 1/2 lb Kosher-cut beef short ribs
1 x Bay leaf
2 cup Beef stock
Salt, pepper
1 x Turnip, in 3" julienne pcs
Method:
Kosher-cuts of meat are taken from the front portion of the animal.
Heat 2 tablespoons oil in large skillet. Add ribs and saute 2 minutes on
each side or until browned. Remove from pan. Set aside. Add another 2
tablespoons oil to skillet and heat. Add cubed vegetables and bay leaf
and saute 5 minutes or until browned. Place sauteed vegetables and ribs
in roasting pan. Bake at 450F 15 to 20 minutes. Add brandy and stock.
Reduce oven heat to 350F and bake, covered, 1 hour and 45 minutes to 2
hours, or until meat falls away from bone. Remove ribs from pan. Set
aside. Discard cubed vegetables. Strain pan liquid. Heat 1 tablespoon
oil in small skillet. Stir in arrowroot until smooth. Cook and stir
until golden brown.
Stir in 1/2 cup strained liquid until well blended. Cook, stirring,
until smooth and slightly thickened. Gradually add remaining strained
liquid and continue cooking over medium-low heat, stirring until sauce
is smooth and slightly thickened. Strain again. Season to taste with
salt and pepper.
Heat 1 to 2 tablespoons oil. Add julienned onion and turnip and saute
until lightly browned. Place julienned vegetables on short ribs and pour
sauce over all. Garnish with parsley.
Sometimes all a person needs is a hand to hold and a heart to understand
~
~*~Angelique~*~
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