| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Georgian |
Dujour08 |
4 |
Servings |
INGREDIENTS
| 5 |
lb |
Cross-cut short ribs |
| 1 |
T |
Coriander seed |
| 1 |
t |
Cumin seed |
| 1 |
T |
Freshly-ground white pepper |
| 10 |
|
Garlic cloves |
| 1 |
|
Onion, cut into 4 pieces |
| 2 |
|
Carrots, tournee retaining |
|
|
peelings |
| 2 |
|
Beets, tournee retaining |
|
|
peelings |
| 2 |
c |
Hearty red wine |
| 2 |
qt |
Water |
| 2 |
T |
Salt |
| 4 |
|
Leeks, cleaned trimmed |
| 4 |
oz |
Sugar |
| 4 |
oz |
Lemon juice |
| 12 |
|
Sprigs fresh coriander |
|
|
Horseradish Mashed Potatoes |
|
|
see recipe |
INSTRUCTIONS
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 2 1/2 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@netzero.net" Recipe by: Stephen Kalt Converted by
MM_Buster v2.0l.
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