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Georgian Short Ribs Of Beef With Beets, Leeks And Horseradish Mashed Potatoes
Ingredients
- 5 lb cross-cut short ribs
- 1 Tbsp. coriander seed
- 1 tsp cumin seed
- 1 Tbsp. freshly-grnd white pepper
- 10 x garlic cloves
- 1 lrg onion cut into 4 pcs
- 2 lrg carrots (tournee retaining peelings)
- 2 lrg beets (tournee retaining peelings)
- 2 c. hearty red wine
- 2 quart water
- 2 Tbsp. salt
- 4 med leeks cleaned, trimmed
- 4 ounce sugar
- 4 ounce lemon juice
- 12 sprg fresh coriander Horseradish Mashed Potatoes (see recipe)
Directions
- In a heavy casserole brown the short ribs well. Add in coriander seed, cumin seed, white pepper, garlic, onion, carrot and beet peelings and red wine. Reduce wine to a syrup. Add in water and 2 Tbsp. of salt. Bring to a boil and simmer 2 to 2 1/2 hrs or possibly till 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 in 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.
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