| 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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