Jim cohens sephardic short ribs (m)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pat dwigans | ||
| 4 | pounds | Flanken or beef short ribs |
| Salt and pepper to taste | ||
| Flour for dredging | ||
| ¼ | cup | Olive oil |
| 2 | Onions -- diced | |
| 1 | teaspoon | Chopped fresh ginger |
| 1 | teaspoon | Cinnamon |
| 3 | cups | Orange juice |
| 2 | cups | Dried pitted prunes |
| 2 | cups | Apricots -- dried |
| 4 | cups | Chicken stock |
| ½ | cup | Hot red pepper sauce Depending upon your tolerance for hot sauce, you can use anywhere from from a few drops to a cup |
| Saffron rice | ||
| OR | ||
| Mashed potatoes | ||
Directions
ACCOMPANIMENTS
Season the ribs with salt and pepper and dredge with flour. Heat the olive oil in a pan and brown the ribs on all sides. Remove from the pan. In same pan saute the onions and ginger until the onions are transparent. Sprinkle the cinnamon over the onions. Stir in the orange juice, stirring over the heat and scrapaing up brown bits from the pan. Put the ribs in a heavy cassseole. Pour the sauce over the ribs. Add half the prunes, half the apricots, the chicken stock, and the red pepper sauce. Cover and cook in a preheated 350 ove until the ribs are tender, about 2½ hours. Cool and refrigerate, remove the fat that congeals on the top. ½ hour before serving, plump the remaining apricots and prunes in warm water. Puree the sauce in a food processor or blender. Reheat with the ribs and serve with the plumped fruits and saffron rice or mashed potatoes.
Recipe By : "Jewish Cooking in America" by Joan Nathan From: Dan Klepach Date: 06-19-95 (159) Fido: Cooking