In a small bowl, mix together: 2 tsp. coriander, 2 tsp. turmeric, 2 tsp. garlic powder, 2 1/2 tsp. ground ginger. In another small bowl, mix together: 2 tsp. cayenne, 2 tsp. cardamom, 2 tsp. cinnamon, 4 tsp. sesame seeds, 1/2 tsp. cloves.
Clean and cut 2 leeks into wide slices. In a dutch oven, brown in a little olive oil. Add 2 lbs. boneless leg of lamb cut into 1″ cubes. Brown meat on all sides. Add 1 onion, coarsely chopped. Add 1 sweet bell pepper julienned, 2-3 jalapeño peppers seeded and julienned. Brown. Deglaze with a 1/2 cup chicken broth. Stir together all ingredients. Sprinkle the mix of coriander, turmeric, garlic powder and ginger over the mixture and stir. Add 1 can whole tomatoes. Stir and bring to boil. Cover and turn to low heat.
In a small fry pan, heat 3 tbs. olive oil. Add cayenne, cardamom, cinnamon, sesame seeds, cloves mix. Stir over medium high heat until hot paste. Pour over lamb. Deglaze fry pan with a little chicken broth and pour residual spices and broth over lamb. Stir and cover. Simmer on low light for 2 hours.
Add 3 – 4 potatoes, peeled and cut into 1″ cubes. Stir into lamb pot. Cover and bring to boil, then turn down to simmer for an hour or so until potatoes are tender but firm. Can substitute cauliflower for potatoes, simmer less time until firm but cooked through. Before serving, add 1 cup thawed frozen peas. Stir in and simmer uncovered for another 5 minutes.
Serve with naan and chutneys.
About 3 lbs. veal stew meat cut into 1″ chunks. Serves four. In a stock pot, brown the pieces of veal on all sides in a little olive oil. Brown in stages so meat isn’t touching. Deglaze after each stage with a 1/3 cup chicken broth and pour into a bowl with veal. Reserve all meat and broth in the bowl. In the same pot, brown 1 chopped onion, and 2 sliced leeks in a little olive oil. Pour all the meat and broth back into the stock pot and sprinkle 1 tablespoon flour over it. Season with generous amount of cracked black pepper and garlic powder. Stir. Add 1/2 cup dry white wine. Stir on high heat and when starts to boil cover. Reduce to simmer immediately for 1/2 hour.
Add 20 small, peeled pearl onions. Cover. Simmer another 1/2 hour. Add 10-12 shiitake mushroom caps, cut into strips. Cover. Simmer another 15 minutes. Add 1 crushed, seeded, peeled tomato, 20+ kalamata olives, pitted and halved. Simmer uncovered another five minutes. Serve over yellow rice.
For the rice. Heat a little olive oil over medium high heat in a saucepan. Add 1 cup kazmati rice and stir to toast. Season with black pepper. Add 2 cups chicken broth. Season with 1 tsp. turmeric, 1/2 tsp. cayenne. Stir and bring to boil. Cover and lower to simmer for 15-20 minutes.
Turkey is boring. So make this rich late autumn feast instead.
6 + lbs. short ribs cut 1/2″ thick and of like sizes. This recipe takes a whole bottle of red wine, so a French Beaujolais works well. It’s not too expensive, but good enough to be the main ingredient. The meat has to marinade overnight in most of the extended mirepoix. Best to divide the short ribs into two glass baking dishes to fit all of the vegetables.
For the marinade: 2 cups sliced celery; 2 cups sliced carrots; 1 cup sliced parsnips on a slant; 2 cups sliced leek; 2 cups parsley sprigs; 1 tsp. juniper berries or 1/4 cup gin. 1 bottle red wine; 1/2 cup red wine vinegar. 2+ tsp. red, green, black whole peppercorn mix. Any leftover celery, carrot, parsnip chunks.
Place short ribs evenly into 2 glass baking dishes. Divide all veggies evenly over the meat in each dish, as well as even amounts red wine vinegar, red wine, peppercorns, parsley sprigs on top. Cover and refrigerate overnight.
Preheat oven to 375 degrees. Remove the short ribs from the marinade and dry with paper towels. Strain the vegetables from the liquid in a bowl. Reserve both. Dust short ribs with a little flour on all sides. In a large stock pot, brown meat on all sides, in a little olive oil in stages. Remove meat from pot with tongs to a large bowl after each browning stage. Add the strained vegetables to the pot and brown. Add 1/3 cup tomato paste to middle of the pot and brown.
Return the meat, wine liquid from marinade to the stock pot. Turn to medium high heat. Stir all veggies, meat, wine marinade lightly to blend. Cover and place pot on middle rack in oven at 375 degrees for 1 1/2 hours.
Peel 3 cups cipollini onions, add to the pot and stir in. Cover again and bake for another 1 hour until meat is tender. Add chicken broth if needed to keep meat moist. Uncover for 20 minutes to brown. Remove pot from oven and let stand for 15 minutes. Discard bones. Serve meat with veggies, onions, ladled sauce accompanied with horseradish mashed potatoes. Beats turkey!
Braised Veal Shanks
Preheat oven to 375 degrees. 5-6 veal shanks, 2″ thick, towel dried. A shallow dish of flour to dredge. Coarsely chop-2 carrots, 3 celery stalks, 2 leeks, 1 small onion. Peel and section a large orange. Also on hand, 3 tbs. tomato paste. 1 cup dry white wine. 3 cups chicken stock, olive oil.
In a large stock pot, brown flour-dredged veal shanks in olive oil on all sides. Set aside in bowl. Brown carrots, small onion, celery. Add the tomato paste and after browning it up in the middle of the pot, stir into the veggies. Add the white wine and boil to 1/3 reduction. Add back the veal shanks. Add the orange sections and leeks. Stir. Season with 1/4 tsp. cloves, 4 cloves mashed garlic, 1 tsp. thyme, ground black pepper, salt to taste. Add the chicken stock and bring to boil. Cover. Bake in oven for 1 1/2 hours. Uncover. Bake for another 1/2 – 1 hour until thickens. Serve with horseradish mashed potatoes.
Slice 2 small zucchinis lengthwise, cutting off ends. Place in a baking pan, peel side down. Drizzle with olive oil. Spread a pinch of cayenne on each. Place in the oven until it reaches 400 degrees. Then, broil until crisp on top. Remove from oven. When cool, cut into small chunks. Finely chop 1/2 cup sun-dried tomatoes.
In a large non-stick fry pan, heat a thin coat of olive oil on high heat. Quickly brown milk-fed veal cutlets, pounded to about 1/4″, on each side. Do it in stages so they don’t touch. Sprinkle with ground pepper and garlic powder. Remove to a plate after each stage. In the same pan with leftover drippings, brown a minced shallot. Add a couple pats of butter. Deglaze with 1/4 cup dry white wine. Add juice of 2 lemons and 1/3 cup capers. Stir. Turn off heat.
In a large pot, add fresh cavatelli to boiling water. After water comes to a full boil again, cook for 5 minutes until tender. Drain. Bring fry pan back to high heat and place veal cutlets and juices back into the sauce until just heated. Serve with shallot, lemon, caper sauce and cavatelli topped with zucchini and sun-dried tomatoes. Sprinkle with romano-parmesan grated cheese.
Lovingly derived from Birdie Sandler Strahl’s original, enhanced by daughter Betsey Strahl Levine’s creative touch:
4-5 lb. first cut fresh brisket of beef. Not too lean, need some fat. Serves about 8-ish. It shrinks. In a dutch oven, brown brisket well on both sides to sear. Take out and place on dish. Brown at least 3 large sliced onions, the more the better. Put the brisket back into the pan and season with generous amount of paprika, pepper, garlic powder, salt. Pour 16 oz. canned tomato sauce over the meat.
Bake at 350 degrees tightly covered for one hour. Uncover and add 1 cup sweet Jewish or another fruity red wine. Bake covered for another hour. Uncover and take out the pot roast and slice against the grain. Put sliced meat back into the pot and make sure it is covered with liquid, add chicken broth if necessary. Bake another hour or until it falls apart.
Serve with hot horseradish and Dr. G’s Potato Latkes.
Sautéed Veal Chops with Balsamic & Thyme.
Bring 1″ veal rib chops to room temperature. Pat dry. Season on both sides with ground black pepper, garlic powder, dried thyme, sea salt to taste. Preheat oven to 400 degrees.
On the stovetop, heat a dry sauté pan until hot. Place chops into pan and sear on both sides for 4 minutes each side until carmelized. Place pan with carmelized chops into the preheated 400-degree oven and bake for additional 4-5 minutes, depending on preference for medium-rare to medium. Remove pan from oven. Place chops on plate to rest for 5 minutes.
On the stovetop, under low heat, place 3 tbs. butter into the original sauté pan with veal drippings, and add 3 tbs. Fini or best Balsamic vinegar to deglaze for a sauce. Scrape and stir to incorporate all drippings. Serve chops drizzled with sauce, roasted fingerling potatoes and string beans. Serves 2.
La Crema 2014 Pinot Noir from Willamette Valley, Oregon.