| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
Beef |
5 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef short ribs |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Shortening |
| 2 |
|
Medium onions — sliced |
| 1/2 |
c |
Dry red wine |
| 1/2 |
c |
Chili sauce |
| 3 |
tb |
Brown sugar |
| 3 |
tb |
Vinegar |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Chili powder |
| 2 |
tb |
Flour |
INSTRUCTIONS
Coat short ribs in mixture of 2 tablespoons flour with salt and pepper.
Melt shortening in large skillet or slow-cooking pot with browning unit;
add ribs and brown on all sides. Pour off excess fat. In slow-cooking pt,
combine ribs, onions, wine, chili saukce, brown sugar, vinegar,
Worcestershire sauce, mistard, and chili powder. Cover and cook on low for
6 to 8 hours. Turn control to high. Thicken with 2 tbs. flour that has
been dissolved in a small amount of water. Cook on high about 10 minutes
or until slightly thickened.
Recipe By :
From: Stephanie Da Silva
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“If God is your Copilot – swap seats!”