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2. Heat the oil in a small saucepan over medium heat. Pour over the chile mixture. Let cool completely. Stir in the juices, orange zest, and parsley; season with pepper. The sauce can be refrigerated, covered, until ready to use, up to 2 days (bring to room temperature before serving).

3. Heat the grill to medium (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds). Season the rib chops with salt and pepper. Grill, turning once, until cooked to desired doneness, 3 to 5 minutes per side for medium-rare. Serve with the mojo sauce.

brisket with dried fruits

SERVES 10

3 tablespoons extra-virgin olive oil

5 pounds beef brisket

Coarse salt and freshly ground pepper

4 medium onions, halved and thinly sliced

4 garlic cloves, thinly sliced

1 can (28 ounces) whole peeled plum tomatoes, coarsely chopped, with juice

2¾ cups homemade or low-sodium store-bought beef stock

1/3 cup cider vinegar

1 bag (14½ ounces) prepared sauerkraut, drained

1 cup pitted prunes

1 cup dried Black Mission figs

1 cup dried apricots

1 cup pitted dates

1. Preheat the oven to 400°F. Heat the oil in a large roasting pan over high heat. Season the beef with salt and pepper. Brown the beef in the pan all over, about 4 minutes per side. Transfer to a platter. Add the onions and garlic to the pan; reduce heat to medium. Cook, stirring, until the onions just turn golden, about 5 minutes. Add the tomatoes and juice, the stock, and the vinegar; bring to a boil.

2. Return the meat to the pan; cover with foil. Cook in the oven until fork tender, about 1½ hours. Turn the meat; add the sauerkraut and dried fruits. Cover; cook until the meat is very tender and the sauce is reduced, about 1½ hours. Let stand 30 minutes. Slice the meat against the grain. Serve with sauce.

roast beef with horseradish sauce

SERVES 4

After the beef finishes cooking, let it stand at room temperature for at least 10 minutes before carving. Keep in mind it will continue to cook after it has been removed from the oven.

1 top or bottom round beef roast (about 2 pounds), tied

Coarse salt and freshly ground pepper

2 tablespoons vegetable oil

6 small onions, halved lengthwise

1 cup sour cream

¼ cup grated peeled fresh horseradish (or prepared horseradish)

1 tablespoon fresh lemon juice

1. Preheat the oven to 375°F. Sprinkle the beef with ½ teaspoon salt, and season with pepper. Heat the oil in a large ovenproof sauté pan over high heat until hot but not smoking. Add the beef; brown on all sides, about 5 minutes total. Remove the pan from heat.

2. Place the onion halves in the pan, cut sides down. Transfer the pan to the oven. Cook the beef and onions until an instant-read thermometer inserted into the center of the beef registers 140°F (for medium-rare), 35 to 40 minutes. Transfer the beef to a wire rack set over a rimmed baking sheet, and let stand 10 minutes before carving. Reserve the onions.

3. Stir together the sour cream, horseradish, lemon juice, ¼ teaspoon salt, and pepper to taste in a small bowl. Serve the beef with the horseradish sauce and roasted onions.

knockwurst with braised cabbage and apples

SERVES 6

4 tablespoons unsalted butter

2 medium onions, thinly sliced

3 pounds green cabbage (about 1 head), cored and thinly sliced

1 large, tart green apple, such as Granny Smith, peeled, cored, and chopped

1 cup apple cider

1/3 cup cider vinegar

2 tablespoons packed light-brown sugar

1 tablespoon coarse salt

1 teaspoon freshly ground pepper

9 knockwurst (about 2 pounds)

Whole-grain mustard, for serving

1. Melt the butter in a large, heavy-bottomed pot over medium-low heat. Add the onions; cook, stirring occasionally, until very soft and golden brown, about 18 minutes.

2. Stir in the cabbage, apple, cider, vinegar, sugar, salt, and pepper. Cover; cook, stirring occasionally, until the cabbage is very soft, about 1 hour.

3. Tuck the sausages