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What You Need:
(To serve 4)
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¼ teaspoon ground cloves
4 cups cold water
3 tablespoons fresh rye bread crumbs, made in a blender from 1 slice fresh dark rye bread
2 teaspoons capers, drained and rinsed in cold water
2 tablespoons fresh lemon juice
½ teaspoonfinelygrated fresh lemon peel
2 pounds beef short ribs, cut into 2-inch pieces
Salt
Freshly ground black pepper
2 tablespoons lard
6 medium-sized onions (about 2 pounds), sliced 1/8 inch thick
1 small bay leaf
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Translate this recipe:
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| How To Cook: |
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1. Sprinkle the short ribs with salt and pepper. In a 3- to 4-quart flameproof casserole or Dutch oven, heat the lard over high heat, until it begins to splutter. Add the short ribs and brown them on all sides, regulating the heat so that the ribs brown quickly and evenly without burning. Remove the meat to a platter.
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2. Add the onions to the fat remaining in the casserole, and cook, stirring occasionally, for 5 minutes, or until they are soft and transparent but not brown. Add the bay leaf and cloves and pour in the water. Bring to a boil over high heat, scraping in any brown bits clinging to the bottom and sides of the pan.
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3. Return the ribs to the casserole, cover and reduce the heat to its lowest point. Simmer for 1½ hours, or until the meat shows no resistance when pierced with the tip of a small, sharp knife. Then transfer the short ribs to a deep heated platter and cover with foil to keep them warm.
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4. Discard the bay leaf, and skim off the fat from the liquid remaining in the casserole. Stir in the bread crumbs, capers, lemon juice and lemon peel, and bring to a boil over high heat. Reduce the heat; simmer uncovered, for a minute or two. Taste for seasoning. The sauce should be quite peppery; add more pepper to taste if necessary. Then pour the sauce over the meat and serve at once.
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