Georgian short ribs of beef with beets, leeks and horseradi
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Cross-cut short ribs |
| 1 | tablespoon | Coriander seed |
| 1 | teaspoon | Cumin seed |
| 1 | tablespoon | Freshly-ground white pepper |
| 10 | Garlic cloves | |
| 1 | large | Onion; cut into 4 pieces |
| 2 | larges | Carrots; (tournee retaining peelings) |
| 2 | larges | Beets; (tournee retaining peelings) |
| 2 | cups | Hearty red wine |
| 2 | quarts | Water |
| 2 | tablespoons | Salt |
| 4 | mediums | Leeks; cleaned, trimmed |
| 4 | ounces | Sugar |
| 4 | ounces | Lemon juice |
| 12 | Sprigs fresh coriander | |
| Horseradish Mashed Potatoes; (see recipe) | ||
Directions
In a heavy casserole brown the short ribs well. Add coriander seed, cumin seed, white pepper, garlic, onion, carrot and beet peelings and red wine.
Reduce wine to a syrup. Add water and 2 tablespoons of salt. Bring to a boil and simmer 2 to 2½ hours or until fork tender. Skim well. Remove meat and strain broth through a fine chinoise. Remove meat from bones taking care to remove any extra fat. Return liquid to clean casserole and heat. Add leeks, beets, carrots, sugar, lemon juice, salt and pepper to taste. The dish is ready when leeks and beets are tender. Garnish with coriander. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9371) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-26-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Stephen Kalt
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