TZIMMES WITH SHORT RIB CUBES

A Holiday Classic

FOR THE PREP —

This is a simple one-pot recipe so make sure all of your ingredients are prepped per the Ingredients List.

Using a paper towel, pat dry your Short Rib Cubes and season with kosher salt and ground black pepper. Set your Instapot to SAUTE and allow it to heat up.

FOR THE COOK —

Once your Instapot has heated up, drizzle about one teaspoon of olive oil in the pot. Add your Short Rib Cubes in small batches—being mindful to not overcrowd the pot—and allow them to sear on all sides. Once they are all browned, set them to the side.

If needed, drizzle a little more oil in the pot and add your onions, garlic, and other spices. Using a wooden spoon, gently stir the ingredients being careful to lift the browned bits, or fond, from the bottom of the pot. Next, stir in your sweet potatoes and apricots. Once all of your vegetables, aromatics, and spices are in, return your seared Short Rib Cubes along with any juices back into the pot. Deglaze the pot with your dry red wine and unsalted chicken stock. Place the lid on your Instapot and lock it in place.

Once your lid is locked, switch the setting to PRESSURE COOK and set the time for one hour. Ensure the top valve is properly set to sealing mode which allows the pressure to build. Every machine is slightly different so follow your owner’s manual to operate safely.

After one hour the Instapot will automatically begin to release pressure and switch to WARM. If opening immediately, use caution and vent manually. Once the air is completely released and it is safe to open the lid, give your Tzimmes a stir and remove the bones from the Short Rib Cubes.

FOR THE PLATE —

Ladle your Tzimmes into bowls for your guests and garnish with parsley.

TIME

Prep: 30 min / Cook: 4 hours

SERVINGS

6-7

AUTHOR Chef Yossel

FEATURED

1 PRAIRIE STREET VEAL BREAST POCKET - BONE IN, BONES REMOVED

INGREDIENTS

1 teaspoon extra virgin olive oil

Dark rum

Orange liquor

Pineapple juice

2 quarts Veal stock, try our Classic White Veal Stock

1 cup fresh lime juice

½ cup brown sugar

Kosher salt

Freshly ground black pepper

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