| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Dutch |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 1/2 |
lb |
Short ribs,; cut into individual ribs |
| 2 |
tb |
Creole seasoning |
| 1 |
c |
Chopped onions |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped carrot |
| 1 |
c |
Peeled, seeded & chopped tomatoes |
| 2 |
tb |
Chopped garlic |
| 1/2 |
c |
Red wine vinegar |
| 2 |
tb |
Worcestershire sauce |
| 3 |
|
Bay leaves |
| 2 |
ts |
Black pepper |
| 2 |
qt |
Beef broth |
| 1/4 |
c |
Chopped scallion (green part only),; for sprinkling |
INSTRUCTIONS
Heat oil in a dutch oven or large, heavy covered pot over high heat. Season
ribs with Creole seasoning, patting it in well with your hands. When pot is
nearly smoking add ribs without crowding them and sear on all sides until
they form a brown crust. Do this in batches, if necessary. When all ribs
have browned, add onions, celery and carrot; sautJ 1 minute to brown
lightly. Stir in tomatoes, garlic, vinegar, Worcestershire sauce, bay
leaves, pepper and enough broth to just cover ribs. Bring to a boil, reduce
heat to gently simmering, cover and simmer until very tender, about 2 1/2
hours.
To serve, mound ribs in center of 4 plates, spoon sauce over and garnish
with chopped scallion.
Yield: 4 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE062
Posted to MC-Recipe Digest V1 #276
Date: Sun, 03 Nov 1996 17:25:54 -0500
From: Rowaan <rowaan@ix.netcom.com>
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