April 05, 2018
Comfort Food, Dinner, Main Dish,
Soups/Stews, Beef, Ribs, Short Ribs, Entertaining, Rosh Hashanah, Sunday Dinner, Winter, Stove Top, No Eggs, Non-Dairy, Kosher Meat more
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"From " The Jewish recipes I Love" by Jules Bond.
This is an easy and delicious recipe . The original recipe calls for ' fat " instead of oil- this probably meant chicken fat."
Preheat a dutch oven over medium high.
Dredge short ribs in flour and then brown on all sides in hot fat.
Remove the meat, add the onion and saute for 2 minutes.
Add the garlic, carrot and celery and saute for 2 minutes longer.
Place the meat on top of the vegetables, add the caraway, the broth, the tomato sauce and seasonings.
Cover tightly , lower the heat, and simmer for 2 hours ( or longer) until the meat is very soft.
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