Place the short ribs in a large saucepan with enough water to cover.
Add salt and pepper to taste.
Bring water to boil. Reduce heat; cover and simmer for 3 hours, adding more water if needed.
During the last hour of simmering, add the onions. During last 30 minutes, add potatoes.
Dredge each piece of beef with seasoned flour.
Brown in a little oil in a skillet.
Remove to casserole.
Add remaining ingredients to drippings in the skillet, stirring until well blended and pour over meat.
Cover and roast in a 350\u00b0 oven for about 2 hours or until tender.
If desired, vegetables such as potatoes, sliced carrots or turnip may be added for the last half hour of roasting.
Add more water if necessary.
Makes 4 servings.
o be served.
(Short ribs of beef, oxtails, veal shanks or liver
igh heat, saute the slices of beef in batches with 2 to
Tie the filet of beef with butcher twine at 1/
n large pan. Add filet of beef. Brown well on all sides
tablecloth. Using a bottom of a pan or a meat
FILET OF BEEF WITH PUFF PASTRY:
In
Rub a trimmed filet of beef with butter and with pepper to taste.
Roast it in a moderately hot oven (375\u00b0) for 25 to 35 minutes, depending on the size of the filet.
Baste frequently with hot beef stock for the first 15 minutes, then with the juices from the pan for the remaining roasting time, being careful not to let juices burn.
(Medium is 160\u00b0 on meat thermometer.)
Request a butcher to provide you with a peeled and roast-ready tenderloin of beef, silverskin removed.
eat.
Salt & Pepper Short Ribs to taste.
Dredge Short
as achieved an internal temperature of 125 degrees.
Brush with
Cut short ribs into serving pieces.
Rub with cut clove of garlic.
Place in kettle and slice onion over top.
Cover with water, cover kettle tightly and cook slowly for 2 hours.
Transfer short ribs to greased baking dish; add tomatoes and seasonings. Cover and cook in slow oven at 300\u00b0 for about 1 hour or until short ribs are very tender.
Remove cover for last 15 minutes so that short ribs will brown slightly.
Serves 6.
Arrange short ribs in 3-quart casserole.
Add just enough hot broth to cover ribs.
Add onion.
Cover with casserole lid and cook on high 10 minutes.
Rearrange ribs.
Cook on medium 35 to 45 minutes.
Combine first 6 ingredients in a large bowl.
Rub into ribs and let stand 15 minutes.
Place onion, celery and parsley in roaster.
Add bay leaf, ribs, and rest of seasoning.
Add chicken broth, wine and Worcestershire sauce.
Cover; roast at 350\u00b0 for 2 1/2 hours.
Dust ribs with flour; brown in vegetable shortening in large skillet.
Pour off excess fat.
Combine remaining ingredients. Pour over ribs.
Cook under low heat 2 1/2 hours or until ribs are tender.
Turn ribs and baste with sauce often.
Put the corned beef in a large, heavy pot with sufficient cold water to cover it by 1-inch. Add the garlic and studded onion with cloves into the pot.
Bring to a boil and reduce the heat to low. (You should only see the tiniest little bubbles, not big bubbles in the simmering water.)
Cover and simmer gently for about 3 hours until the meat is tender but not falling apart.
Melt butter; add onion.
Cook until clear.
Add dry seasonings, ketchup, sauces, vinegar and water and bring to a boil.
Have short ribs cut into serving size pieces.
Brown thoroughly.
Place in pan and pour barbecue sauce over ribs. Cover.
Bake in a 350\u00b0 oven for 1 1/2 hours.
Remove cover last 15 minutes of cooking.
Baste ribs and finish cooking.
Saute onion in butter and add the mushroom soup, mushrooms and 1 can of water.
Add chicken or turkey, salt, pepper and curry powder.
Mix well and heat.
Serve this on Minute rice.
Serves 4 to 5.
nserted in the fleshy part of the meat registers 130 degrees