Yield: 12 Servings
|3 pounds||Chuck; 1" cubes|
|2 pounds||Beef ribs|
|1 teaspoon||Salt (optional)|
|3 tablespoons||Brown sugar|
|1 cup||Garlic; minced|
|1 cup||Tomatoes; crushed large size|
|Water to cover|
BROWN ALL THE MEAT in bottom of pot in the oil, add the diced onions and cook until they turn clear, add garlic , parsley, tomatoes, pepper, salt and Add water to cover meat.
Reduce heat, cover pot and simmer for 1 to 2 hrs or until meat is tender. Stir and skim off any fat that rises.
While meat is cooking, cut cabbage into quarters (removing core) and then shred it. In a separate frying pan, cook cabbage in 3 t. of oil with vinegar and brown sugar. Stir frequently until cabbage begins to brown. Add the cabbage mixture to main pot. Cook additional 45 min. to 1 hr. For additional flavor add potatoes and carrots, especially if you have a crowd to feed.
Goes well with black bread or even Challah.
NOTE: Prakas without all the work.