Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Pat dwigans
4 lb Flanken or beef short ribs
Salt and pepper to taste
Flour for dredging
1/4 c Olive oil
2 Onions -- diced
1 ts Chopped fresh ginger
1 ts Cinnamon
3 c Orange juice
2 c Dried pitted prunes
2 c Apricots -- dried
4 c Chicken stock
1/2 c Hot red pepper sauce
-Depending upon your
-tolerance for hot sauce,
-you can use anywhere from
-from a few drops to a cup

-----------------------ACCOMPANIMENTS----------------------------
Saffron rice
OR
Mashed potatoes

Season the ribs with salt and pepper and dredge with flour. Heat the
olive oil in a pan and brown the ribs on all sides. Remove from the
pan. In same pan saute the onions and ginger until the onions are
transparent. Sprinkle the cinnamon over the onions. Stir in the
orange juice, stirring over the heat and scrapaing up brown bits
from the pan. Put the ribs in a heavy cassseole. Pour the sauce over
the ribs. Add half the prunes, half the apricots, the chicken stock,
and the red pepper sauce. Cover and cook in a preheated 350 ove until
the ribs are tender, about 2 1/2 hours. Cool and refrigerate, remove
the fat that congeals on the top. 1/2 hour before serving, plump the
remaining apricots and prunes in warm water. Puree the sauce in a
food processor or blender. Reheat with the ribs and serve with the
plumped fruits and saffron rice or mashed potatoes.

Recipe By : "Jewish Cooking in America" by Joan Nathan

From: Dan Klepach Date: 06-19-95 (159) Fido:
Cooking

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