Editors Note: Greetings from this new feature to your Community News Brief. Every Tuesday will be recipes featured from10 years worth of Learning IS Forever cooking classes and more.
Some of these recipes can be described as spectacular...Enjoy!
Food from L.I.F.E.
Braised Short Ribs of Beef or Braised Beef Cubes
2-4 lbs. beef bone-in short ribs or chuck roast cut into 1
1/2 inch cubes
2 Tbsp oil
2 cloves garlic, minced
1 Tbsp salad mustard
1 14.5 oz. can of tomato sauce
8 oz. (1 cup) dry red wine
2 Tbsp Worcestershire sauce
1/2 tsp salt OR 1 tsp BTB (Better than Bouillon) beef base
1/4 tsp pepper or to taste
1 tsp dried basil
1/4 tsp dried thyme
1 bay leaf Chopped fresh parsley to taste** Optional: potatoes & carrots Heat oil in a large pot or Dutch oven.
Brown ribs or cubes on all sides, remove and set aside.
Add garlic and saute one minute.
Add other ingredients and bring to a boil.
Return meat, reduce heat & simmer, covered 1 1/2 - 2 hours, or until fork tender.
Optional: Add potato and carrot chunks a half hour or so before done time.
Degrease if necessary.
If desired, thicken the sauce with some flour mixed with water.
** Note: Be generous with the parsley.
This is great, especially when using bone-in short ribs.
- Harold Schmalfeld
