Serves 68


  • olive oil
  • 6 green peppers, sliced
  • 4–5 lbs. / 2–2½ kilo short ribs or flanken
  • 1 large onion, diced small
  • 1 cup dry or semi-dry white wine
  • 3 tablespoons water
  • 3 tablespoons sugar
  • 1 tablespoon potato starch


Saute the green peppers in oil until they are soft. Remove them from the pot and refrigerate. Add a little oil to the pot and brown the meat on both sides over a medium flame. Reduce the flame, add the onion, and sauté. Add the water and wine to the ribs. Cover and simmer the meat for 8–9 hours, checking and basting it occasionally. Remove the ribs from the pot, reserving the juices. In a small bowl, mix 1 tbsp. water, the sugar, and the potato starch until smooth. Combine this with the reserved juices and heat, stirring, until thick. Add the green peppers to the liquid and then return the meat to the pot. Simmer


Do not cut meat pieces too small as they shrink in cooking, and will dry out.