MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Olaf's Soured Beef Short Ribs
 Categories: Beef, Wine, Vegetables, Herbs, Breads
      Yield: 3 servings

MMMMM----------------------RIBS & MARINADE---------------------------
  1 1/2 lb Frenched beef short ribs
      4 c  Red wine
      2 c  Red wine vinegar
      2 c  Water
      2    Onions; sliced
      6    Bay leaves
      1 tb Cracked black peppercorns
      1 tb Mustard seed

MMMMM-------------------------VEGETABLES------------------------------
    1/2 c  Oil
      1 sm Onion; diced
      1 cl Garlic; sliced
      2    Parsley roots; chopped
      1 ts Fresh ginger root; minced
      1 ts Thyme; chopped
      3    Bay leaves
    1/4 c  Red wine vinegar
      6 c  Dry red wine
           Salt & pepper
      8 c  Beef stock
      4    Juniper berries

MMMMM--------------------------GARNISH-------------------------------
    1/4 c  J+±germeister
    1/4 c  Golden sultana raisins
    1/4 c  Almonds
    1/4 c  Honey
      2 c  Pumpernickel bread crumbs
      1 tb Thyme; chopped
      1 tb Savory; sliced

  FOR THE RIBS AND MARINADE: Place the short ribs in a
  single layer in a deep glass dish. Combine all remaining
  ingredients and pour over ribs. Cover and refrigerate
  for 24 hours.

  FOR THE VEGETABLES: Set the oven @ 350+#F/175+#C.

  Remove the meat from the marinade. In a deep oven-safe
  pan over high heat, add 1/4 cup of the oil and sear the
  ribs until dark brown on all sides. Remove the ribs and
  set aside.

  Add the rest of teh oil to the pan, then saut+¼ onion,
  garlic, parsley root, ginger, thyme, and bay leaves
  until onion is golden brown. Pour in the red wine
  vinegar and deglaze.

  Add the wine and ribs. Season. Bring liquid to a simmer.
  Add the beef stock and juniper berries, cover, and
  transfer pan to the oven. Bake for 2 hours.

  FOR THE GARNISH: Warm the schnapps, add the raisins, and
  let soak for 30 minutes.

  In a small pan over medium-high heat, toast the almonds,
  watching carefully to avoid burning them. Add the honey
  and raisins and reduce liquid to a syrup-like
  consistency.

  TO FINISH: When the ribs are tender, carefully transfer
  them to a serving platter, reserving baking liquid.
  Cover ribs with foil to keep warm.

  Strain the baking liquid into a medium pot and skim off
  the excess fat. Over medium heat, simmer to reduce until
  liquid is the consistency of a sauce.

  Thicken the sauce with the pumpernickel crumbs and
  adjust the seasoning if necessary.

  Top the ribs with the chopped thyme and sliced savory.

  Recipe courtesy of Chef Olaf Mertens

  Time permitting, it is much easier to remove the fat
  from the sauce if you let it cool; the fat will rise to
  the surface and harden.

  RECIPE FROM: https://germanfoods.org

  Uncle Dirty Dave's Archives

MMMMM

... How can you eat one of God's own creatures? With mustard and onions!

--- BBBS/Li6 v4.10 Toy-4
 * Origin: Prism bbs (1:261/38)