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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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The meat in this is tender vegetables and meat have a little zing. Need to be watched so it doesn't get too dry, just add a little water if dry, or sometimes I might add some beef broth. Ingredients:
2 lbs beef short ribs, cut into pieces |
2 teaspoons salt |
1/2 teaspoon pepper |
2 tablespoons shortening |
1/2 cup water |
2 tablespoons prepared horseradish |
8 small carrots |
4 medium onions |
3 celery ribs, cut in eights |
Directions:
1. Season meat with salt and pepper. Melt shortening in a Dutch oven; and brown meat over medium-high heat. Drain off fat. Pour water and horseradish over meat.
2. Cover tightly; simmer on top of range or in a 325°F oven about 2 1/2 hours or until meat is tender. Add small amount of water, if necessary to keep meat from getting too dry. About 1 hour before end of cooking time; add the vegetables.
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