This recipe is from Haaretz's archives.
Prepare the dish a day before the meal, and don't worry if you forget the pot is on the stove for as long as possible, on the lowest possible heat.
Ingredients:
2 kg. shpondra on the bone
Coarse salt and black pepper 1/2 cup olive oil
10 small peeled shallots
15 quinces, peeled and quartered
1 head of garlic
5 thyme sprigs
2 sage leaves
1 liter beer
2 tbsp. brown sugar
2 tbsp. mustard with seeds
2 peeled carrots
1 kg. peeled potatoes (preferably ratte )
some fresh figs (optional )
Directions:
Season the shpondra with salt and black pepper. Heat a heavy skillet, add olive oil and sear the pieces of meat thoroughly on all sides. Set aside on a plate. Put the onions, quince, garlic, thyme and sage in the same skillet and sear thoroughly. Mix beer, brown sugar and mustard in a bowl and pour into the skillet. Add the meat and bring to a boil. Lower the flame and cook for four hours. Add the potatoes and carrots and cook for another hour.
During the last half hour of cooking you can add figs, if desired.
