Root Vegetable

This recipe is inspired by ones that use flanken, a cut of beef from the chuck end of short ribs. In Jewish custom, the meat is boiled and served with horseradish. Our version uses braised boneless ribs and pairs them with earthy vegetables.

Serve with Polenta (page 377).

Serve this packet hot off the grill, but be cautious when opening it.

You can refrigerate the sauerbraten, covered, for up to 2 days. (In fact, the flavors develop nicely when the dish is made ahead of time.)

Both the ribs and the greens need to marinate overnight, so plan accordingly.

You can make this stew 1 day ahead to allow its flavors to mellow and mingle.

This is an excellent accompaniment to meat or fish; it can also be served as an entrée.

Serve this dish with a platter of mixed garden tomatoes drizzled with olive oil and sprinkled with coarse salt.

After the beef finishes cooking, let it stand at room temperature for at least 10 minutes before carving. Keep in mind it will continue to cook after it has been removed from the oven.

Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley.

To make this recipe in advance, dice the beet and prepare as directed in step 1, and refrigerate it in the liquid, covered, up to 1 day.

You can substitute frozen pearl onions for fresh, if you like, and skip step 1.