Yield: 5 Servings
|3½ pounds||Lean beef short ribs|
|4||Potatoes -- peeled and|
|4||Carrots -- peeled and|
|1||Onion -- sliced|
|1 cup||Beef bouillon|
In large skillet or slow-cooking pot with browning unit, brown short ribs; drain off excess fat. Place potatoes, carrots and onion in slow-cooking pot. Arrange browned ribs over vegetables. Combine vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and pepper. Pour over maet.
Cover and cook on low for 6 to 8 hours or until meat is tender. Remove short ribs and vegetables. Turn control to high. Dissolve flour in small amount of water. Stir into sauce; cook on high for 10 to 15 minutes or until thickened. Serve with meat and vegetables.
Recipe By :
From: Big Flavors Of The Hot Sun By Chr File