Beef and Vodka Casserole

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 slices of bacon, cut into small dice
  • 4 pounds lean short ribs of beef
  • cups finely chopped onions
  • Salt and freshly ground black pepper
  • 1 teaspoon caraway seeds
  • Pinch of ground thyme
  • cup wine vinegar
  • 1 cup boiling Beef Stock
  • cup vodka


    1. Preheat oven to moderate (350°F.).

    2. Cook the bacon in a Dutch oven until it starts to brown. Cook the short ribs of beef with the bacon until meat is golden brown all over. Discard all but one tablespoon of the fat.

    3. Add the onions and cook, stirring, until they are wilted. Sprinkle with salt and pepper. Add the caraway seeds, thyme, vinegar and stock.

    4. Cover closely and bake for two hours, or until meat is fork tender. Five minutes before serving add the vodka and stir.