Background music entitled "Jole Blon" by Harry Choates 1946 -- Rayne, Louisiana.
When it came to cooking (during my growing-up years on the farm) my grandma kept everything fairly simple. Since we raised all of our own foods, including beef, mutton, pork, chickens, turkeys, ducks, geese and loads of fresh vegetables from the garden, everything she needed to prepare some mighty fine meals was at hand.
She knew exactly what to do to get the tougher cuts of meat tender. I especially enjoyed the taste of the braised beef short ribs which she cooked to perfection -- without all the exotic add-ins which you might find in today's recipes.
After browning the ribs on all sides she would then slow cook them in a cast iron Dutch oven pot on medium heat for a couple hours or so. The dark gravy it produced was great over long grain white rice. This recipe makes 6 - 8 servings. Enjoy!
- 4 lbs. beef short ribs, boneless
- 2 Tbs. peanut oil
- 8 oz. button mushrooms, sliced
- 3 cups of beef broth
- 1 packet Lipton's Beefy Onion soup mix
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 carrot, finely chopped
- 3 cloves garlic, crushed and minced
- 1 Tbs. Worcestershire sauce
- salt and black pepper to taste
- generously salt and pepper the beef short ribs
- add the oil in a skillet
- brown the ribs on medium-high heat on all sides then remove from skillet and set aside
- next, add 2 cups of broth, vegetables, Worcestershire sauce and boil until reduced to half
- strain the liquid through a colander, discard the vegetables then return the liquid to the skillet
- add one packet of Lipton's Beefy Onion soup mix and stir in well
- reintroduce the ribs to the skillet
- cover and slow cook on medium heat until the ribs become tender
- add the sliced mushrooms and continue cooking for about 10 - 15 minutes
- serve over cooked long grain white rice