| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
5 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Lean beef short ribs |
| 4 |
|
Potatoes, peeled and |
|
|
Quartered |
| 4 |
|
Carrots, peeled and |
|
|
Quartered |
| 1 |
|
Onion, sliced |
| 2 |
T |
Vinegar |
| 2 |
t |
Sugar |
| 1 |
T |
Horseradish |
| 1 |
T |
Mustard |
| 2 |
T |
Catsup |
| 1 |
c |
Beef bouillon |
| 1 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1/4 |
c |
Flour |
INSTRUCTIONS
In large skillet or slow-cooking pot with browning unit, brown short
ribs; drain off excess fat. Place potatoes, carrots and onion in
slow-cooking pot. Arrange browned ribs over vegetables. Combine
vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and
pepper. Pour over maet. Cover and cook on low for 6 to 8 hours or
until meat is tender. Remove short ribs and vegetables. Turn control
to high. Dissolve flour in small amount of water. Stir into sauce;
cook on high for 10 to 15 minutes or until thickened. Serve with meat
and vegetables. Recipe By : From: Big Flavors Of The Hot Sun By
Chr File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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