Wow.. what an exciting week it has been. The New York Giants were victorious in their Super Bowl quest. Hope everyone enjoyed last week’s Jewish Standard cover story with a round up of local eateries and their SB foods. My children were scattered, some together, and one at school.. and we were at our friend’s home with a nice small crowd of 7. The camaraderie, company, game, and catered deli/chicken wings, spinach dip in a hollowed out football-shaped pumpernickel bread, mini hot dogs, knishes, and of course, dessert to wash it all down, were great. Several of the office staff here event went to the stadium for Tuesday’s welcome rally.

Anyway, back to reality.

I found this delicious recipe in a newer cookbook “How to Cook Like a Jewish Grandmother—Old-Fashioned Jewish Recipes” by Marla Brooks.

Melt-in-Your-Mouth Short Ribs

Yes, short ribs are a bit of an indulgence and sometimes a little fatty, but once in a while, everyone needs to splurge.

3 pounds short ribs
1/4 cup honey
1 cup beef broth
1 cup ketchup
dash Worcestershire sauce
salt and pepper to taste
2 onions, thinly sliced
2 large carrots, sliced

Broil ribs in broiler for 5 to 10 minutes, or until brown. While ribs are browning, mix honey, broth, ketchup, and Worcestershire together and set aside. Saute´ vegetables until soft and place in roasting pan. When ribs are done, place on top of veggies. Pour sauce over ribs. Cover and bake at 350 degrees for about 2 hours, turning ribs once or twice during baking. Serves 4.

Grandma’s Hot Beef Borscht

(fleishig borscht)

2 quarts water
2 pounds beef brisket
10 small beets, julienned or diced
2 yellow onions, sliced
juice of 2 lemons
2 tablespoons sugar
2 teaspoons salt
pepper to taste

Place the water, meat, beets, and onions in a Dutch oven and bring to a boil. Lower heat to simmer and cook until the meat is tender. Add lemon juice, sugar, salt, and pepper and simmer about 10 minutes. Taste for seasonings. Serve with crackers. Serves 6 to 8.