- 1-2 kilo/ 3-5 lb. short ribs, or "flanken" -
- 6 green peppers, sliced -
- 1 large onion, diced small -
- 3 T. sugar -
- 1 T. potato starch -
- 1/4 cup dry or semi-dry white wine -
- olive oil -
- 3 T. water -
1. Saute the green peppers with a bit of olive oil in a covered pot until soft. Remove from pot and refrigerate.
2. Prepare short ribs by washing well, and slicing into large chunks. DO NOT cut too small as they shrink in cooking, and will also dry out much more. Place short ribs in pot and brown on both sides. Reduce heat to low and add diced onion. Add 2 T. water and ¼ cup dry white wine to ribs in pot. Cover and simmer for 8-9 hours. After it has cooked for this length of time, remove ribs from pot, leaving juices behind.
3. In a small bowl mix together remaining water, sugar and potato starch until smooth. Combine with liquid left in pot and heat, stirring until thick. Add the reserved green peppers to the liquid and then return the meat to pot. Simmer for another ½ hour or so. If the sauce gets too thick you may add a bit more water or wine to it.
These recipes are excerpted with permission from the best-selling cookbook by author Tamar Ansh: "Pesach – Anything's Possible!", a gluten free, yeast free, non gebrochs Pesach cookbook that is now available once again in stores near you world-wide this Pesach season or online at www.aTasteofchallah.com