5 pounds Beef Short Ribs or Flanken
4 large Onions, sliced
1 pound whole baby Carrots
1 pound pitted Prunes
2 Yams, cut in 2 inch pieces
4 Bay Leaves
2 tablespoons Worcestershire sauce
2 tablespoons Pareve powdered Beef flavored Soup Base
2 cups Red Wine, mixed with 2 cups Water
Preheat the oven to 400 degrees. Place Short Ribs in a large Dutch oven pan and
bake for 1 hour. Remove the pan from the oven, and place plate until needed.
Over medium heat, cook the onions, stirring occasionally until thoroughly
browned but not burnt. Mix in the other ingredients and the Wine/Water mixture.
Bury the Short Ribs in the pan amidst the mixture.
Bring to a boil, then cover tightly (This needs to be tightly sealed) and place
in the oven at 325 degrees for 2 1/2 hours. Serve. This dish can be left in the
oven overnight at 275 degrees to serve as a Shabbas lunch. If you are
going to do that, increase the Water to 4 cups.
2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah Back
to the recipe list.