This is an old Better Homes and Gardens recipe that I adapted to suit my tastes.
1 lb boneless beef short ribs
salt to taste
freshly ground black pepper to taste
10 garlic cloves
8-oz peeled carrots, chopped
1 lb Roma tomatoes, chopped
1/2 can (6-oz size) tomato paste with Italian seasonings
1/2 cup water
Chopped fresh basil leaves for garnish, if desired
salt to taste
freshly ground black pepper to taste
10 garlic cloves
8-oz peeled carrots, chopped
1 lb Roma tomatoes, chopped
1/2 can (6-oz size) tomato paste with Italian seasonings
1/2 cup water
Chopped fresh basil leaves for garnish, if desired
- Trim excess fat from rib meat. Cut beef in chunks, then sprinkle lightly with salt and pepper. Place beef in a 3 1/2- or 4-quart slow cooker.
- Smash garlic clove with the flat side of a chef's knife or meat mallet. Separate and discard garlic skins. Place smashed garlic on beef. Add carrots and tomatoes to slow cooker.
- In a medium bowl, whisk together tomato paste and water or wine. Poor over meat and vegetables. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours.
- Stir well before serving. Top servings with basil leaves, if using.
Note: Shown here with lasagna noodles. I prefer a smaller pasta or mashed potatoes.
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