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Kosher Beef & Cabbage Stewmain dish, beef, jewish 3 lb chuck; 1 cubes 2 lb beef ribs 1 teaspoon salt (optional) 1 green cabbage 6 tablespoon oil 2 onions; diced 2 tablespoon parsley 3 tablespoon brown sugar 3 tablespoon vinegar 1 cup garlic; minced 1 teaspoon pepper 1 cup tomatoes; crushed large size 1 water to cover BROWN ALL THE MEAT in bottom of pot in the oil, add the diced onions and cook until they turn clear, add garlic , parsley, tomatoes, pepper, salt and Add water to cover meat. Reduce heat, cover pot and simmer for 1 to 2 hrs or until meat is tender. Stir and skim off any fat that rises. While meat is cooking, cut cabbage into quarters (removing core) and then shred it. In a separate frying pan, cook cabbage in 3 t. of oil with vinegar and brown sugar. Stir frequently until cabbage begins to brown. Add the cabbage mixture to main pot. Cook additional 45 min. to 1 hr. For additional flavor add potatoes and carrots, especially if you have a crowd to feed. Goes well with black bread or even Challah. NOTE: Prakas without all the work.
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