Spiced Short Ribs With Cabbage Recipe
Ingredients
| 3 lbs. lean beef short ribs | ||
| Shortening | 2 Tablespoon | |
| Dry mustard | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Oregano | 1/2 Teaspoon, crushed | |
| Sage | 1/8 Teaspoon, crushed | |
| Bay Leaf | 1 | |
| Onion | 1/2 Cup (16 tbs), sliced | |
| Celery | 1/4 Cup (16 tbs), sliced | |
| Water | 1 Cup (16 tbs) | |
| Cider vinegar | 1/2 Cup (16 tbs) | |
| 1/2 head cabbage, cut in 4 wedges | ||
Directions
Add short ribs to heated shortening in a heavy skillet having a tight-fitting cover; brown meat well on all sides.
Pour off excess fat.
Add a mixture of dry mustard, salt, pepper, oregano, and sage, then bay leaf, onion, celery, and a mixture of water and vinegar.
Cover and cook slowly about 1 1/2 hours, or until meat is almost tender.
Add cabbage wedges, cover, and cook about 25 minutes, or until tender.
Add more liquid if necessary during cooking.
Pour off excess fat.
Add a mixture of dry mustard, salt, pepper, oregano, and sage, then bay leaf, onion, celery, and a mixture of water and vinegar.
Cover and cook slowly about 1 1/2 hours, or until meat is almost tender.
Add cabbage wedges, cover, and cook about 25 minutes, or until tender.
Add more liquid if necessary during cooking.
Chef
