Georgian short ribs of beef with beets, leeks and horseradi

Yield: 4 servings

Measure Ingredient
5 pounds Cross-cut short ribs
1 tablespoon Coriander seed
1 teaspoon Cumin seed
1 tablespoon Freshly-ground white pepper
10 \N 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 \N Sprigs fresh coriander
\N \N Horseradish Mashed Potatoes; (see recipe)

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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