Braised Meat - cooking recipe

Ingredients

meat (short ribs of beef, oxtails, veal shanks or liver), cut 1 1/2-inches thick
flour
salt and pepper (herbs, if you like them)
onions
hot water (enough to cover meat)

Preparation

Take a sufficient portion of meat suitable for the number to be served.
(Short ribs of beef, oxtails, veal shanks or liver cut 1 1/2-inches thick.)
Cut meat in servicing size pieces and dredge with flour.
Brown well in heavy skillet; season with salt and pepper (herbs, if you like them).
Slice onions over top and add enough hot water to cover meat.
Simmer for about 1 1/2 hours. Veal and liver cook faster than beef.
I do not add any more water but turn the meat several times.
After cooking take the meat out and thicken gravy a little and add about 1/2 cup water.
Gravy may be poured over meat or served separately.