Title: Georgian Short Ribs of Beef with Beets, Leeks And Horseradi
Categories: Dujour08
Yield: 4 servings

5 lb Cross-cut short ribs
1 tb Coriander seed
1 ts Cumin seed
1 tb Freshly-ground white pepper
10 Garlic cloves
1 lg Onion; cut into 4 pieces
2 lg Carrots; (tournee retaining
-peelings)
2 lg Beets; (tournee retaining
-peelings)
2 c Hearty red wine
2 qt Water
2 tb Salt
4 md Leeks; cleaned, trimmed
4 oz Sugar
4 oz Lemon juice
12 Sprigs fresh coriander
Horseradish Mashed Potatoes;
-(see recipe)

In a heavy casserole brown the short ribs well. Add coriander seed, cumin
seed, white pepper, garlic, onion, carrot and beet peelings and red wine.
Reduce wine to a syrup. Add water and 2 tablespoons of salt. Bring to a
boil and simmer 2 to 2 1/2 hours or until 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 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.

Source: "CHEF DU JOUR - (Show # DJ-9371) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-26-1999 by Joe Comiskey -
joecomiskey@netzero.net"

Recipe by: Stephen Kalt

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