| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Beef | 8 | Servings | |
INGREDIENTS
| 4 | lb | Beef short ribs — sliced |
| sl | Across bone 1-inch thick – | |
| 8 | c | Water |
| 1 1/2 | c | Water |
| 2 | lg | Onions — coarsely chopped |
| 3 | Green bell peppers — cored | |
| Seeded and coarsely chopped | ||
| 4 | Stalks celery — coarsely | |
| Chopped | ||
| 1 | tb | Salt |
| 1 | ts | Salt |
| 1 | tb | Black pepper — freshly |
| Ground | ||
| 3/4 | c | All-purpose flour |
INSTRUCTIONS
1) Wash the short ribs and pat them dry with paper towels. Place the short ribs, 8 cups of water, onions, green peppers, celery, salt, and pepper in a heavy 6-quart pot. Heat over medium-high heat until boiling. Reduce the heat to simmering and simmer until the short ribs are tender, about 1 1/2 to 2 hours. Remove the short ribs to a bowl and keep warm. Recipe By : Sylvia Woods File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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