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2 tablespoons olive oil
1/2 cup chopped onion
2 teaspoons caraway seeds
2 pounds short ribs of beef, cut into 2 x 3-inch pieces*
Salt and freshly ground black pepper, to taste
2 tablespoons unbleached all-purpose flour
1/2 teaspoon salt
1 cup homemade beef stock or canned broth
1/2 cup dry white wine
1/4 cup coarsely chopped fresh parsley
1 strip tangerine zest, about 2 inches long
20 fresh cultivated button mushrooms
1/4 cup tomato sauce
1/4 cup water
*FreshDirect Note: Our bone-in beef short ribs are sold with a 2lb minimum. You'll get
about 2 pieces per pound.
|1.|| In a microwave-safe 3-quart casserole, cook the oil on full power
(650 to 700 watts) for 2 minutes. Stir in the onion and caraway seeds; cook another 2 minutes.|
|2.|| Rub the short ribs lightly with olive oil, and season them with salt
and pepper. Add them to the casserole and cook, uncovered, 8 minutes.|
|3.|| Sprinkle the meat with the flour, the 1/2 teaspoon salt, and pepper
to taste. Stir until the flour is absorbed.|
|4.|| Pour the stock and wine over the meat, and sprinkle with the parsley.
Add the tangerine zest. Cover, and cook 25 minutes, turning the meat after 10 minutes.|
|5.|| Stir in the mushrooms, tomato sauce, and water. Cover, and cook
15 minutes. Let stand 5 minutes before serving.|
Note: This recipe was cooked on High (full power, 650 to
700 watts) in a carousel microwave, using microwave-safe containers.
If your microwave is less powerful, you will have to allow for more cooking time (approximately 1 1/2 times the
amount called for—but watch carefully); if it does not have a carousel, you may have to rotate the dish
while it is cooking.