| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Meats |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Beef Chuck Shrot Ribs * |
| 10 1/2 |
oz |
(1 cn) Condensed Beef Broth |
| 1 |
c |
Coarsely Chopped Onion |
| 1 |
c |
Water |
| 4 |
|
Whole Peppercorns |
| 2 |
ts |
Worcestershire Sauce |
| 1 |
|
Clove Garlic, Crushed |
| 1/2 |
ts |
Dried Majorum Leaves |
|
|
Horseradish Sauce |
| 3 |
tb |
Unbleached Flour |
| 1/2 |
c |
Water |
|
|
Tomato Wedges |
|
|
Sprigs Parsley |
| 1/4 |
c |
Dairy Sour Cream |
| 1 |
tb |
Prepared Mustard |
| 2 1/2 |
tb |
Prepared Horseradish |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
GARNISHES
HORSERADISH SAUCE
* Ribs should be cut into serving-size peieces.
~---------------------------------------------------------------------
~-- Trim any excess fat from short ribs. Brown short ribs well on
all sides (about 30 minutes) in Dutch oven over medium heat. Pour
off drippings. Add broth, onion, 1 c water, peppercorns,
worchstershire sauce, garlic, bay leaf and marjoram. Bring to a
boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until
tender, turning once. Meanwhile, prepare Horseradish Sauce. Place
short ribs on serving platter and keep warm. Skim fat from cooking
liquid. Combine flour with 1 /2 cup water, mixing until smooth;
combine with cooking liquid, bring to a boil, stirring constantly,
reduce heat and cook slowly 3 minutes. Strain, if necessary, and
serve with short ribs. Garnish platter with tomato wedges and
parsley. Serve Horseradish sauce with short ribs. HORSERADISH SAUCE:
Combine sour cream, horseradish, mustard and salt in small bowl.
Cover and refrigerate.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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