Tuesday, March 22, 2011

Beef short ribs soul food at it's best


1 kilogram short ribs, cut in Blocks
Salt to taste
1/4 cup minced onions
1/4 cup Tomato paste
1/4 cup water
2 tablespoons fresh lemon juice
3 tablespoons brown sugar
1 tablespoon mustard
1/8 teaspoon salt
1 tablespoon Worcestershire sauce
1 oxtail stock cube


Trim the top layer of fat from the short ribs. Place several pieces of this fat in a pot and cook over medium heat until bottom is lightly coated with fat,  remove the pot from the heat. Sprinkle the short ribs with salt, brown them on all sides, and then remove them when they are done.

Add the onion to the pot you have removed the ribs from and slightly saute until lightly browned. Return the short ribs to the pot and add the tomato paste, water, lemon juice, sugar, mustard, salt, oxtail stock cube and Worcestershire sauce. Cover the pot and cook over low heat for 2 hours, or until tender, stirring occasionally

Serve this with creamy mashed potato or rice