Consider the implications of adding the work of confession for ongoing forgiveness... If something more is required for forgiveness and cleansing from all unrighteousness (a state required for heaven), then the believer is in a dilemma. What if he fails to confess some sins? What if he fails to confess one sin? Is he unforgiven and not cleansed from all unrighteousness? This is not what propitiation and the continual immediate cleansing from sin by the blood assert. Must we add to what God has so completely accomplished? Isn't Christ's death and the application of His blood enough? Doesn't this additional requirement diminish the cross by making my naming of a sin, each sin, a prerequisite to forgiveness?

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Dujour07	2	servings

INGREDIENTS

2		Beef shortribs – (2" high; 6 oz ea)
		=== FOR THE MARINADE ===
2	oz	Soy sauce
3	oz	Dark beer
2	tb	Sugar
1	tb	Olive oil
1	tb	Red wine vinegar
1	sl	Ginger; 1/4"
		Zest of one lemon
4		Garlic cloves
		=== TO BRAISE ===
1	oz	Olive oil
3	c	Veal stock
		=== CRÈME FRAICHE WITH HORSERADISH ===
3	oz	Horseradish; peeled, sliced
4	tb	Crème fraiche
		Salt; to taste
		Freshly-ground black pepper; to taste
1	ts	Lemon juice
1 1/2	c	Frissee salad; washed, and
		Soaked in ice water
		=== FOR THE RIB-STEAK ===
6	oz	Boneless ribsteak; all fat removed,
		Trimmed into rectangular shape
1	oz	Olive oil
		=== FOR THE ROOT VEGETABLES ===
1/4	c	Large-diced carrots
1/4	c	Large-diced turnips
1/4	c	Large-diced zucchini
2		Sprigs thyme
1		Garlic clove; crushed
3	tb	Olive oil

INSTRUCTIONS

Combine all ingredients and marinate the shortribs for 24 hours,
turning 2 or 3 times. Remove the ribs from marinade. Sear in 1 ounce
olive oil on the 3 sides without the bone. Transfer the shortribs and
marinade to a suitable size baking dish and add the veal stock to
cover the meat. Cover with aluminum foil and bake in a 325 degree
oven for 3 to 3 1/2 hours or until the meat is tender. Remove the
meat from the liquid and strain the sauce, discarding the solids.
Reduce the liquid by one third until thickened to a sauce
consistency. Hold warm. Crème fraiche with horseradish: Pulse the
horseradish in a bar blender and add the crème fraiche. Let steep
overnight. The next day, pass through a chinois, season with salt and
pepper. Discard solids. In a small mixing bowl, combine the crème
fraiche with a few drops of the lemon juice. Add the frissee and mix
well, season with salt and pepper. For the Ribsteak: Season the steak
with salt and pepper. Sear in a hot sauté pan in the olive oil for 30
seconds on each of the four sides, until well browned but rare in the
middle. Transfer to a wire rack to rest the meat. For the Root
Vegetables: Cook the vegetables over medium heat in the olive oil,
adding the carrots and turnips first, zucchini last. Add the thyme
and garlic and cook until the vegetables are lightly caramelized.
Remove garlic and thyme and hold warm. Assembly: Slice the ribsteak
into fourteen open slices, seven for each plate. Put one shortrib on
each plate, discarding any excess fat. Divide the frissee salad
between the two plates, and place between the two meats. Sprinkle the
root vegetables over the ribs. Sauce both plates using the reduced
braising liquid. This recipe yields 2 servings.
Source: "CHEF DU JOUR - (Show # DJ-9556) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-19-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: David McInerney
Converted by MM_Buster v2.0l.

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