|Pepper Short Ribs|
This recipe is excerpted from my adult gluten free, non gebrochs Pesach cookbook Pesach-Anything's Possible! (www.menuchapublishers.com ) which is back in print for this Passover season. It contains more than 350 recipes that are all gluten free and non gebrochs, complete with full color photos and many tips and suggestions.
This recipe is also one of my family's favorite holiday meals and one that I make without fail every single year. My mother has been making it for decades as well, which is who I learned this recipe from. . .
4-5 lbs short ribs or flanken
Sauté the green peppers with a bit of the olive oil in a covered pot until they are soft, about 15 minutes. Remove the peppers from the pot and place them in a covered container. Refrigerate until later use.
In a large pot, add more olive oil and begin to sauté the meat until it is browned slightly on one side; turn the meat pieces over and sauté them on the other side as well. Remove them to a plate while you sauté the onions.
Once the onions are sautéed, add the meat pieces back in. Add in the water and the wine. Cover the pot, turn the flame down to simmer and allow it to cook gently for 8 hours or so, checking and basting it occasionally. Your home will smell so wonderful while this dish is simmering on the stovetop! The aroma it emits is out of this world.
Serves great alone or alongside boiled and cubed potatoes.
Recipe: Kosher, meat, passover, pesach