| 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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