(EJNews) – Celebrated chef Laura Frankel has brought together an inspiring collection of kosher recipes—from the simple to the sublime – all created with the slow cooker.
In Jewish Slow Cooker Recipes, the encore to her classic book, Jewish Cooking for All Seasons, Laura Frankel, a respected chef and mother of three teenagers, shares more than 120 easy, delicious recipes for everyday and holiday meals – all conveniently prepared in the slow cooker – a staple of Sabbath cooking which Frankel affectionately calls her “Shabbat miracle machine.”
In this delicious collection, you’ll find a wonderful range of dishes, from the traditional Sabbath Cholent (a hearty beef and potato stew) and Dafina (the savory Moroccan answer to cholent), as well as Vegetarian Chili, Spicy Chicken Meatballs, Olive Oil Poached Halibut, Maple-Pecan Bread Pudding, and Key Lime Cheesecake. Frankel shares her signature blending of flavor, convenience, and world-spanning influences. This tantalizing collection of mouth-watering recipes includes appetizers and soups, main dishes, sides, and even desserts and breakfast.
Taking familiar favorites, international specialties, and holiday classics to a whole new level, Jewish Slow Cooker Recipes is for every home cook – kosher or not – longing for time-saving, family-pleasing slow cooker meals using the freshest, high-quality ingredients available in your local supermarket and food community. Whether you need a little nosh or a full-on fress, this cookbook has the recipe for you.
The following recipe is from Jewish Slow Cooker Recipes, by Laura Frankel, published by Agate Publishing in paperback August 2015 (ISBN-13: 978-1-57284-180-2).
Falling-Off-The-Bone Short Ribs
Makes 8-10 servings
This versatile, tasty cut of beef gives us everything you can ask for in beef. You get marbled beef and bones for flavour. This recipe is especially succulent. Ask your butcher for “English cut” short ribs. This cut tends to be tender, makes a better presentation and is very economical. (The other common cut for short ribs is `flanken cut` which is great in soups and stews.)
5 pounds beef short ribs
Kosher salt and freshly ground black pepper
3 TBLS dried thyme
2 TBLS dried rosemary
1/4 cup dried Porcini mushrooms, processed to a powder and sifted
1/4 cup all-purpose flour
3 celery stalks
2 large Spanish onions, chopped
3 medium carrots, peeled and chopped
1 medium fennel bulb, trimmed, cored and chopped
6 garlic cloves, chopped
2 cups red wine such as cabernet sauvignon
3 TBLS tomato paste
3 cups chicken stock
Bouquet garni of 1 bay leaf, 6 thyme sprigs, 1 small rosemary sprig – tied together with kitchen twine
Place the short ribs in a large stockpot filled with water and bring to a boil. Boil the short ribs for 5 min. Drain and discard the water. (This helps remove the fat.)
Pat dry the ribs thoroughly with a paper towel. Season the ribs with salt and pepper.
Combine the dried thyme, dried rosemary, porcini dust and flour in a bowl.
Place a large sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil. Dredge the ribs in the porcini mixture. Brown the ribs in batches until the ribs are browned on all sides – about 15 min. Transfer the ribs to the insert of a 6 1/2 quart slow cooker.
Pour off most of the fat from the sauté pan. Brown the celery, onions, carrots and fennel in batches, about 7 min per batch. Season each batch with salt and pepper. Add the garlic to the last batch and cook for 3 min more until the garlic is very fragrant and slightly softened. Do not overbrown the garlic.
Transfer the browned vegetables to the insert. Add the wine and tomato paste to the sauté pan. Stir together with a wooden spoon or spatula to break up the tomato paste. Gently scrape the pan to gather up the browned bits.
Transfer the wine to the insert. Add the stock and bouquet garni. Cover and cook on Low for 10 hours.
Remove the short ribs from the insert and piece them in a platter. Tent loosely with foil to keep them warm. Pour the braising liquid through a fine-mesh strainer into a saucepan. Discard the vegetables and bouquet garni. Skim the fat off the liquid. Reduce over high heat by one half or until the liquid is thick and coats the back of a spoon, about 10 min. Pour the sauce over the ribs.
Serve with your choice of accompaniment.
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