Category: Beef

3 1/2 lb Lean beef short ribs

4 Potatoes -- peeled and

Quartered

4 Carrots -- peeled and

Quartered

1 Onion -- sliced

2 tbsp Vinegar

2 tsp Sugar

1 tbsp Horseradish

1 tbsp Mustard

2 tbsp Catsup

1 cup Beef bouillon

1 tsp Salt

1/4 tsp Pepper

1/4 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip