Ingredients |
| 1 Tbs. butter or margarine 3 lb. beef short ribs (cut into 4 serving pieces) 1 sliced medium onion 1 tsp. salt 1/4 tsp. white pepper 1 tsp. sugar 1/2 tsp. whole allspice 2 bay leaves 1 cup hot water 1 Tbs. flour 2 Tbs. heavy cream 1 tsp. sugar |
Directions |
| Heat Dutch oven until very hot; add butter, then meat. Cook over high heat until meat is very well browned on all sides. Add onion; with a fork, push down into fat around meat; cook a minute or so, or until browned. Now add salt, pepper, 1 tsp. sugar, allspice, bay leaves, hot water. Simmer, covered, 1 1/2 to 2 hours or until fork-tender.
Remove meat to heated platter and keep hot. Skim about 1/4 cup fat from liquid in Dutch oven. Stir cold water into flour; slowly add, stirring, to liquid; cook until thickened. Stir in cream and 1 tsp. stuaf; bring to boil once; pour over meat; serve at once. |
Notes |
| Especially nice with buttered carrots, green beans, and dill potatoes. (make parsley potatoes, adding snipped fresh dill instead of parsley) |
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