| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Dutch |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
|
|
Salt and freshly ground pepper |
| 1/4 |
ts |
Ground allspice |
| 3 1/2 |
lb |
Beef short ribs (or brisket; top skirt or thin flank) |
| 1/4 |
c |
Unsalted butter |
| 1 |
tb |
Vegetable oil |
| 2 |
lg |
Onions; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
sm |
Hot green (chili) pepper; seeded, minced |
| 1 |
sm |
Green bell pepper (capsicum), seeded, chopped |
| 1 |
|
Stalk celery; chopped |
| 2 |
tb |
Brown sugar |
| 1/2 |
ts |
Sweet paprika |
| 2 |
tb |
Chili powder |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
c |
Lemon juice |
| 1/2 |
c |
Chili sauce |
| 1/2 |
c |
Dark beer (ale) |
| 1 |
cn |
Plum tomatoes; chopped |
|
|
Chopped fresh parsley; optional |
INSTRUCTIONS
Heat 3 tablespoons butter with the oil in a large heavy pot or Dutch oven
over medium-high heat. Brown the ribs well, a few at a time, on all sides.
Transfer to a plate. Reduce the heat and add the remaining tablespoon
butter to the pot. Stir in the onions, garlic and peppers, scraping the
bottom and sides of the pot. Cook, stirring occasionally, for 5 minutes.
Sprinkle in the reserved 1 tablespoon flour mixture; cook 2 minutes longer.
Add the celery, brown sugar, paprika, chili powder, mustard, lemon juice,
chili sauce and beer to the pan, stir well and add the tomatoes. Return the
ribs to the pot and heat to boiling. Cover and transfer to the oven. Bake
for 1 1/2 hours, turning the meat once. Uncover and bake 15 minutes longer.
Skim off the fat and sprinkle with parsley.
NOTES : Short ribs, sometimes called flanken, are cut ends of the rib roast
and contain a great deal of fat. The meat is very tender when cooked in the
style of East Texas: stewed in peppers, tomato and beer. If you make the
dish a day ahead and refrigerate it overnight, you can easily remove the
fat from the top HOME ENTERTAINING WITH DEAN FEARING #HE1A10 TAILGATE
Recipe by: DEAN FEARING #HE1A10
Posted to MC-Recipe Digest V1 #787 by Sue <suechef@sover.net> on Sep 18,
1997
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