| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
5 |
Servings |
INGREDIENTS
| 4 |
lb |
Beef short ribs |
| 1 |
|
Large tomato — chopped |
| 1 |
c |
Beef bouillon |
| 1/4 |
c |
Burgundy wine |
| 1 |
tb |
Minced onions |
| 2 |
tb |
Horseradish |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Ground ginger |
| 2 |
tb |
Cornstarch |
|
|
Date: |
INSTRUCTIONS
In large skillet or slow-cooking pot with browning unit, brown short ribs;
drain off fat. In slow-cooking pot, combine meat with remaining
ingredients except cornstarch. Cover and cook on low for 6 to 8 hours.
Turn control to high. Remove meat from pot. Skim excess fat off top of
meat broth. Dissolve cornstarch in small amount of cold water; stir into
meat juices in pot. Cook on high for 15 to 20 minutes or until slightly
thickened. Serve over meat.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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