I have been channeling my ancestors lately. Well, my grandmother, whose cooking genes I inherited, ultimately from Smyrna. I was writing an entry on Sephardic cooking for an encylopedia this past week and pulled a community cookbook from the 70s off my own shelf, never realizing that there was a handwritten recipe tucked in there, written by my grandmother. It was not for this dish, but my cousin mentioned this one and so I had to do it. I have no idea how it was done. I took 6 cross cut nubbins of short rib with bones, browned in a lot of olive oil, 5 or 6 chopped tomatoes, and string beans. Just cooked gently for 2 or 3 hours. Some white wine. I STILL haven't eaten it. Long story, but it's better the second day right? How about the third? Well I tasted it, and it is magnificent.