Had some beef short ribs and wanted to come up with something interesting to
do with them.

Acting on autopilot, I grabbed a ceramic casserole and lined the bottom with
potato sliced about ¼-inch or slightly thicker, single layer. Added a few
dabs of butter, then placed a sliced yellow onion on.

Put the ribs on top and seasoned with garlic salt, cayenne and black pepper.
Finally, put a sliced red capsicum on top and added enough Clés des Ducs
Vieil Armagnac V.S.O.P. to douse the ribs and cover the potatoes.

Covered and baked for 45 minutes at 350°.


Served with steamed veggies and a lovely Barton & Guestier
Châteauneuf-du-Pape.


--
The generation that used acid to escape reality
Is now using antacid to deal with reality
http://dwacon.blogspot.com

"dwacon" wrote in message
...
Had some beef short ribs and wanted to come up with something interesting
to do with them.

Acting on autopilot, I grabbed a ceramic casserole and lined the bottom
with potato sliced about ¼-inch or slightly thicker, single layer. Added a
few dabs of butter, then placed a sliced yellow onion on.

Put the ribs on top and seasoned with garlic salt, cayenne and black
pepper. Finally, put a sliced red capsicum on top and added enough Clés
des Ducs Vieil Armagnac V.S.O.P. to douse the ribs and cover the potatoes.

Covered and baked for 45 minutes at 350°.


Served with steamed veggies and a lovely Barton & Guestier
Châteauneuf-du-Pape.


--


Now, just what is 'Clés des Ducs Vieil Armagnac V.S.O.P ..:-)).. Is it
'Brandy' ?

--
Bigbazza (Barry) Oz

"Bigbazza" wrote in message
...

Now, just what is 'Clés des Ducs Vieil Armagnac V.S.O.P ..:-)).. Is it
'Brandy' ?

It is like a Brandy... similar. It is good for sipping, but I use it more
for cooking.


---
Light travels faster than sound. That is why some people appear to be
bright until they open their mouths.
http://dwacon.blogspot.com