Short Ribs With Stewed Tomatoes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Beef rib short ribs,
2 tbsp: Cooking fat,
Salt,
Pepper,
1/2 cup: Onion, chopped
1/4 cup: Green pepper, chopped
2 lbs: Canned stewed tomatoes,
1 tsp: Chili powder, to taste
Hot fluffy rice, or
Cooked noodles,
Directions:
1. In a Dutch oven, or large pan with tight-fitting cover, brown
meat on all sides in fat. Season with salt and pepper and remove
from pan. Pour off fat drippings.
2. Cook onion in drippings remaining in pan until soft but not
browned; stir often.
3. Add green pepper, tomatoes, and chili powder. If desired, break
up large tomato chunks with potato masher or fork.
4. Return meat to pan. Cover tightly and simmer for 1 1/2 to 2
hours, or until done. (Or cook in a 325F oven for same amount of
time.) Turn meat once to cook it evenly throughout.
5. Taste sauce and correct seasoning, if necessary, with salt and
pepper.
6. Skim any excess fat from sauce.
7. Serve meat and sauce over rice or noodles.
From: The More Beef for Your Money Cookbook Charrin off the Ol
Point..from the O :-)
~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3)
=======================================================
=================== BBS: Computer Specialties BBS Date: 08-11-93
(09:01) Number: 62106 From: LAWRENCE KELLIE Refer#: NONE To: ALL
Recvd: NO Subj: recipe Conf: (149) COOKING
Source from luhu.jp
meat on all sides in fat. Season with salt and pepper and remove
from pan. Pour off fat drippings.
2. Cook onion in drippings remaining in pan until soft but not
browned; stir often.
3. Add green pepper, tomatoes, and chili powder. If desired, break
up large tomato chunks with potato masher or fork.
4. Return meat to pan. Cover tightly and simmer for 1 1/2 to 2
hours, or until done. (Or cook in a 325F oven for same amount of
time.) Turn meat once to cook it evenly throughout.
5. Taste sauce and correct seasoning, if necessary, with salt and
pepper.
6. Skim any excess fat from sauce.
7. Serve meat and sauce over rice or noodles.
From: The More Beef for Your Money Cookbook Charrin off the Ol
Point..from the O :-)
~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3)
=======================================================
=================== BBS: Computer Specialties BBS Date: 08-11-93
(09:01) Number: 62106 From: LAWRENCE KELLIE Refer#: NONE To: ALL
Recvd: NO Subj: recipe Conf: (149) COOKING
Source from luhu.jp