| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Beef | 8 | Servings | |
INGREDIENTS
| 4 | lb | Beef short ribs, sliced |
| Across bone 1-inch thick – | ||
| 8 | c | Water |
| 1 1/2 | c | Water |
| 2 | Onions, coarsely chopped | |
| 3 | Green bell peppers, cored | |
| Seeded and coarsely chopped | ||
| 4 | Stalks celery, coarsely | |
| Chopped | ||
| 1 | T | Salt |
| 1 | t | Salt |
| 1 | T | Black pepper, freshly |
| Ground | ||
| 3/4 | c | All-purpose flour |
INSTRUCTIONS
Wash the short ribs and pat them dry with paper towels. Place the short ribs, 8 cups of water, onions, green peppers, celery, salt, and pepper in a heavy 6-quart pot. Heat over medium-high heat until boiling. Reduce the heat to simmering and simmer until the short ribs are tender, about 1 1/2 to 2 hours. Remove the short ribs to a bowl and keep warm. Recipe By : Sylvia Woods File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 964
Calories From Fat: 744
Total Fat: 82.5g
Cholesterol: 172.4mg
Sodium: 1308.1mg
Potassium: 804.9mg
Carbohydrates: 18.6g
Fiber: 3.1g
Sugar: 3.3g
Protein: 35.3g