Short Ribs in Sauce
Cooking Time: 2 hours
3 lbs. short ribs
1 onion quartered
1 t. salt
1/4 t. black pepper
1 t. dry mustard
1 T. flour
2 T. vinegar
3 T. fat
2 T. lemon juice
1/4 t. grated lemon rind
1 bay leaf
1/2 cup brown sugar
1/2 cup raisins
1 1/2 cup water or red wine
Cut ribs apart. Brown ribs, pour off all but 3 T. fat. Add salt and
pepper, onion. Combine remaining ingregients in sauce pan, bring to a
boil. Pour over ribs—-cover and cook slowly for 2 hours in a 325 to
350 degree oven.
Cube Steak Sandwich
1 large onion, sliced
bell pepper, sliced
cube steak, 2 to 3 lbs sliced thin
lemon pepper, black pepper, mrs. dash
In a skillet (I use cast iron) melt 1/4 stick butter over med. heat;
add onion and bell pepper and cook over med. to low heat, stirring
occasionally until soft and light brown; remove and set aside.
Season the thinly sliced cube steak with garlic powder, Mrs. Dash,
lemon pepper and black pepper or season to your taste.
Add 2 T. butter to the same skillet in which you cooked the onion and
peppers. Turn the heat to high and let the butter begin to turn brown,
about 2 min. Skillet needs to be hot!
Add enough meat to the hot skillet to form a single layer. DO NOT
STIR. Let it sit for about 1 min. or until one side is brown. Then
flip the meat with a spatula, cook for another min.; remove to a
plate. Repeat until all the meat is cooked.
Return all the meat, onion and peppers to the skillet. Add some
Worchester sauce, several dashes ofTabasco(to taste) and an
additional 2 T. butter. Simmer for about 5 min. or until thoroughly
warm. Cut rolls in half; spread generously with butter; then brown on a
griddle or skillet. Place rolls face up on a plate, then place the meat mixture on the
bottom half; spoon some of the pan juices over the top and sprinkle
with mozzarella cheese. Add top. If desired, toast sandwich in skillet
add another heavy skillet on top to flatten.
3 onions, sliced
Season brisket with salt and pepper (or any seasonings you prefer).
Brown in a large pot on all sides. Remove and set aside; put onions in
pot and then place brisket on top of onions, pour in a small amount of
cooking wine to cover bottom of pot. Cover and bake in a slow oven (
325 degrees) for 2 hours or until done.
Let cool and refrigerate over night. The next day remove the fat from
the top of brisket. Make your favorite Bar-B-Q sauce. Pour sauce over
thinly sliced brisket, warm and enjoy!