Kosher Beef And Cabbage Stew

Recipe Ingredients

3 lbs	1362g / 48oz	Chuck - 1" cubes
2 lbs	908g / 32oz	Beef ribs
1 teaspoon	5ml	Salt - (optional)
1		Green cabbage
6 tablespoons	90ml	Oil
2		Onions - diced
2 tablespoons	30ml	Parsley
3 tablespoons	45ml	Brown sugar
3 tablespoons	45ml	Vinegar
1 cup	93g / 3.3oz	Garlic - minced
1 teaspoon	5ml	Pepper
1 cup	62g / 2.2oz	Tomatoes - crushed large size
		Water to cover

Recipe Instructions

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 tsp of oil with vinegar and brown sugar. Stir frequently until cabbage begins to brown. Add the cabbage mixture to main pot. Cook additional 45 minutes 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.

Source:
Michael Gigante

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