- 2 pounds 12 ounces (about 8) beets, scrubbed clean
- California Olive Ranch extra virgin olive oil, for shallow frying
- 2 pounds 4 ounces beef short ribs
- 1 large brown onion, chopped
- 5 garlic cloves, crushed
- 1 ¼ tsp. caraway seeds
- 2 carrots, finely diced
- 1 bay leaf
- ½ tsp. allspice
- 7 cups beef stock
- 1 (14-ounce) can chopped tomatoes
- 1 Tbsp. tomato paste
- 1 large potato, diced
- 3 cups finely shredded red cabbage
- ¼ cup cider vinegar
- 1 tsp. dark brown sugar
- 2 handfuls dill, chopped
- 1 large handful Italian parsley, finely chopped
- sour cream, to serve
Put the beets in a large saucepan, cover with water, and bring to boil. Reduce the heat to a steady simmer and cover. Cook for 40 minutes, or until tender when pierced with a sharp knife. Remove from the heat and allow to cool completely in the cooking liquid.
Meanwhile, brown the ribs in California Olive Ranch extra virgin olive oil in a large saucepan in batches over medium-high heat, then remove and set aside. Add the onion to the pan and cook until golden. Add the garlic and caraway seeds and cook for another minute, but don’t let the garlic burn.
Put the beef back in the pan along with any juices, plus the carrots, bay leaf, and allspice. Pour over the stock and 4 cups of cold water then bring to a boil. Skim off any scum that floats to the top. Reduce to a simmer and cook, partially covered, for 2-2 ½ hours, or until the meat is very tender. Remove from the heat and carefully lift the beef out of the stock with a slotted spoon. Strain the stock, discarding the vegetables. When cool enough to handle, pull the meat from the bones and set aside. Discard the bones. Remove the beets from their cooking liquid, reserving 4 cups of the liquid. Peel and discard the skins then roughly grate the beets.
Put the stock back on the stove and add the tomatoes, tomato paste, potato, cabbage, grated beets, reserved cooking liquid, vinegar, and sugar and simmer for 15 minutes, or until the potato is tender. Put the beef back in the pan and cook for 5 minutes, or until heated through. Stir through the dill and parsley, season and serve with a dollop of sour cream garnished with a little extra dill if deserved. Serve with rye or pumpernickel bread.
Recipe courtesy of The Spice Bible: Essential Information and More Than 250 Recipes Using Spices, Spice Mixes, and Spice Pastes by Jane Lawson (Stewart, Tabori & Chang, 2008)