In a heavy casserole brown the short ribs well. Add coriander seed, cumin seed, white pepper, garlic, onion, carrot and beet peelings and red wine. Reduce wine to a syrup. Add water and 2 tablespoons of salt. Bring to a boil and simmer 2 to 2 1/2 hours or until fork tender. Skim well. Remove meat and strain broth through a fine chinoise. Remove meat from bones taking care to remove any extra fat. Return liquid to clean casserole and heat. Add leeks, beets, carrots, sugar, lemon juice, salt and pepper to taste. The dish is ready when leeks and beets are tender. Garnish with coriander. Serve with Horseradish Mashed Potatoes.
Bring salted water to boil. Add potatoes and cook until fork tender. Remove from water and mash well. Add heated cream and cold butter, mix and fold well. Add horseradish, salt and pepper to taste.
Recipe courtesy of Stephen Kalt