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Passover



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Pepper Short Ribs PDF Print E-mail

KosherEye.com

Pepper_short_ribs
by Tamar Ansh

This recipe is excerpted from my adult gluten free, non gebrochs Pesach cookbook Pesach-Anything's Possible! (www.menuchapublishers.com ) which is back in print for this Passover season. It contains more than 350 recipes that are all gluten free and non gebrochs, complete with full color photos and many tips and suggestions.

This recipe is also one of my family's favorite holiday meals and one that I make without fail every single year. My mother has been making it for decades as well, which is who I learned this recipe from. . .

Ingredients

4-5 lbs short ribs or flanken
6 green peppers, sliced
2 tablespoons oil
1 – 2 large onions, diced
3 T. sugar
1-2 T. potato starch
1 cup dry or semi-dry white wine
Olive oil
1/4 cup water

Directions

Sauté the green peppers with a bit of the olive oil in a covered pot until they are soft, about 15 minutes. Remove the peppers from the pot and place them in a covered container. Refrigerate until later use.

In a large pot, add more olive oil and begin to sauté the meat until it is browned slightly on one side; turn the meat pieces over and sauté them on the other side as well. Remove them to a plate while you sauté the onions.

Once the onions are sautéed, add the meat pieces back in. Add in the water and the wine. Cover the pot, turn the flame down to simmer and allow it to cook gently for 8 hours or so, checking and basting it occasionally. Your home will smell so wonderful while this dish is simmering on the stovetop! The aroma it emits is out of this world.

Sauce directions:
When meat is almost ready...
In a small bowl, mix together the potato starch, a bit more water, the sugar, and a bit more wine if the juices in the pot have diminished greatly.
Remove the meat pieces from the pot and add this mixture into the reserved juices that are still hot; stir over a small flame. It should begin to thicken. Add the meat back in as well as the reserved cooked green peppers. Add a bit more wine or water if there is not enough liquid in the pot. Simmer it all together for another half hour. If the sauce becomes too thick, add some more wine.
Serves 6.

Notes

Serves great alone or alongside boiled and cubed potatoes.
Your home will smell so wonderful while this dish is simmering on the stovetop! The aroma it emits is out of this world.

Recipe: Kosher, meat, passover, pesach


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