beef short ribs

6lb short ribs
2tbs mixed peppercorns, coarsely pounded
salt (2tbs for meat, 1tbs in vegetables)
coriander seeds (optional; same or more as pepper)
vegetable oil (I used canola)
4 onions (finely chopped)
40 cloves garlic
6 turnips (or more… ; cuit in large pieces; 1/8 is about right for small ones)
2 tomatoes (diced)
3 cups red wine
6 cups beef stock
1 cup parsley

source recipe is in a book which I would reference if I remembered the name. something like "how to cook meat". it actually had 1/2 cup pepper for 4lb ribs which sounded scary so I put less pepper. with this amount it wasn't spicy at all.

All the ingredients barely fit in the 6 liter casserole so there is less stock, just as much as could fit. For my casserole I should take 4lb ribs and consider more turnips. Also try doing onions and tomatoes in food processor. maybe even garlic. they aren't recognizable in the sauce anyway.

Steps
1. cut the ingredients
2. preheat oven to 300F
3. heat oil in a pan. hotter is better.
4. mix pepper, salt and coriander. pat on the meat
5. fry meat on the pan on all sides; in batches if necessary. don't hurry to turn over, let it get nice and brown at least on a side or two
6. remove the meat
7. fry onions(1o min), garlic (2 min), add turnips and tomatoes (2 min)
8. add wine, simmer for 10 min
9. add meat, fill with stock so that the meat is covered
10. 2 hours in the oven (recipe said 1.5, I did 3, came out delicious. readiness test - stick a fork in the meat and pull; if meat holds to the fork it is not ready)
11. take out the meat and turnips and reduce the sauce - let it simmer until it is thick (I had time for it but I don't quite get this step. in particular it is hard to fish out the turnips - that is why it should be cut large; also making onions and tomatoes into puree could make this easier)
12. mix the parsley with the meat.
13. Serve with the sauce; good with mashed potatoes