Name: Braised Kosher-Cut Short Ribs
Ingredients: Oil; 1 c Cubed onion/celery/carrot; 1/4 c Brandy; 1 tb Arrowroot; 1 Onion, in 3" julienne pcs; Parsley, chopped; 2 1/2 lb Kosher-cut beef short ribs; 1 Bay leaf; 2 c Beef stock; Salt, pepper; 1 Turnip, in 3" julienne pcs

Nothing, in fact, has done more harm to Christianity than the practice of filling the ranks of Christ's army with every volunteer who is willing to make a little profession, and talk fluently of his experience. It has been painfully forgotten that numbers alone do not make strength, and that there may be a great quantity of mere outward religion, while there is very little real grace. Let us all remember this. Let us keep back nothing from young professors and inquirers after Christ. Let us not enlist them on false pretenses. Let us tell them plainly that there is a crown of glory at the end. But let us tell them no less plainly, that there is a daily cross in the way.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats, Main dish, L.a. times	4	Servings

INGREDIENTS

		Oil
1	c	Cubed onion/celery/carrot
1/4	c	Brandy
1	tb	Arrowroot
1		Onion, in 3" julienne pcs
		Parsley, chopped
2 1/2	lb	Kosher-cut beef short ribs
1		Bay leaf
2	c	Beef stock
		Salt, pepper
1		Turnip, in 3" julienne pcs

INSTRUCTIONS

Kosher-cuts of meat are taken from the front portion of the animal.
Heat 2 tablespoons oil in large skillet. Add ribs and saute 2 minutes
on each side or until browned. Remove from pan. Set aside. Add another 2
tablespoons oil to skillet and heat. Add cubed vegetables and bay leaf and
saute 5 minutes or until browned. Place sauteed vegetables and ribs in
roasting pan. Bake at 450F 15 to 20 minutes. Add brandy and stock. Reduce
oven heat to 350F and bake, covered, 1 hour and 45 minutes to 2 hours, or
until meat falls away from bone. Remove ribs from pan. Set aside. Discard
cubed vegetables. Strain pan liquid. Heat 1 tablespoon oil in small
skillet. Stir in arrowroot until smooth. Cook and stir until golden brown.
Stir in 1/2 cup strained liquid until well blended. Cook, stirring, until
smooth and slightly thickened. Gradually add remaining strained liquid and
continue cooking over medium-low heat, stirring until sauce is smooth and
slightly thickened. Strain again. Season to taste with salt and pepper.
Heat 1 to 2 tablespoons oil. Add julienned onion and turnip and saute
until lightly browned. Place julienned vegetables on short ribs and pour
sauce over all. Garnish with parsley.
Los Angeles Times - Created by: The Grill, Los Angeles
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip

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