Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 3½ pounds | Lean beef short ribs |
| 4 \N | Potatoes -- peeled and |
| \N \N | Quartered |
| 4 \N | Carrots -- peeled and |
| \N \N | Quartered |
| 1 \N | Onion -- sliced |
| 2 tablespoons | Vinegar |
| 2 teaspoons | Sugar |
| 1 tablespoon | Horseradish |
| 1 tablespoon | Mustard |
| 2 tablespoons | Catsup |
| 1 cup | Beef bouillon |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¼ cup | Flour |
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