*  Exported from  MasterCook  *
 
                       BRAISED KOSHER-CUT SHORT RIBS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Oil
    2 1/2   lb           Kosher-cut beef short ribs
      1/3   c            Cubed onion
      1/3   c            Celery
      1/3   c            Carrots
    1                    Bay leaf
      1/4   c            Brandy
    2       c            Beef stock
    1       tb           Arrowroot
                         Salt, pepper
    1                    Onion -- cut into
                         - 3-inch julienne pieces
    1                    Turnip -- peeled and cut into
                         - 3-inch julienne pieces
                         Parsley -- chopped
 
   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.
  
 
 
                    - - - - - - - - - - - - - - - - - -