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Ingredients
3 Pounds beef short ribs, cut into serving-size pieces
Water
Instant meat tenderizer
1/3 Cup flour
1/2 Teaspoon salt
Pepper to taste
4 Tablespoons vegetable oil
1 Medium onion, thinly sliced
1 Can condensed beef consomm�
1/2 Cup water
3 Tablespoons vinegar
1 Teaspoon prepared horseradish
1 Bay leaf
1/8 Teaspoon ground allspice
1/8 Teaspoon ground cloves
Instructions
Brush meat with water and sprinkle with meat tenderizer. Pierce meat with a fork at half-inch intervals. Turn and repeat on all sides.
Mix flour, salt and pepper; coat meat with mixture.
Heat 2 tablespoons of the oil in a skillet; brown the meat well on all sides over medium heat, place in a 2 1/2-quart casserole.
Heat oven to 350F. Add the remaining 2 tablespoons of oil to skillet and cook onion until tender but not brown. Stir in consomm�, water, vinegar, horseradish, bay leaf, allspice and cloves; pour over meat. Cover and bake 1 3/4 to 2 hours, or until meat is fork-tender.
If dinner is delayed, reduce oven temperature to 225F. Cover and keep warm in oven for up to 30 minutes.