| 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 |
tb |
Vinegar |
| 2 |
ts |
Sugar |
| 1 |
tb |
Horseradish |
| 1 |
tb |
Mustard |
| 2 |
tb |
Catsup |
| 1 |
c |
Beef bouillon |
| 1 |
ts |
Salt |
| 1/4 |
ts |
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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