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6 to 8
By Craig Claiborne
Preheat oven to moderate (350°F.).
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.
Add the onions and cook, stirring, until they are wilted. Sprinkle with salt and pepper. Add the caraway seeds, thyme, vinegar and stock.
Cover closely and bake for two hours, or until meat is fork tender. Five minutes before serving add the vodka and stir.
© 1966 Craig Claiborne estate. All rights reserved.