On Fri 21 Mar 2008 11:01:55p, King's Crown told us...

> This is a recipe my mom started making in the 70's. She doesn't
> remember where she got it, but we don't care. It's still a family
> favorite. I serve it with a green vegetable and rice. Enjoy, Lynne
>
>
> DEVILED SHORT RIBS OF BEEF
>
> 4 lbs. short ribs of beef
> 1 medium onion, sliced
> 1 bay leaf
> 1/2 teaspoon ground ginger
> 1 1/2 tablespoon brown sugar
> 1 teaspoon salt
> 1/4 teaspoon black pepper
> 2 tablespoons lemon juice
> 1/4 cup soy sauce
> 1/2 cup catsup
> 1/2 cup water
> 1/4 cup flour
>
> Brown ribs well over moderately high heat, started in cold stewpot.
> Discard fat.
> Cover pot, reduce heat to low, and simmer for 1 3/4 hours. Pour off all
> grease again.
> Add onion and bay leaf and return to low heat. Mix ginger, brown sugar,
> salt, and pepper together in small bowl. Stir in lemon juice and soy
> sauce. Add to ribs.
> Mix catsup and water and add to pot. Cover and cook for at least 1/2
> hour, until meat is tender.
> Pour off cooking liquid to measure. Discard bay leaf. Add water if
> necessary to make 2 cups liquid. Shake flour into the liquid to make a
> thin sauce. Return to pot and bring to a light boil, stirring well to
> thicken sauce. Serve immediately with cooked noodles.
> NOTE: If it is necessary to add water to the cooking liquid for the
> sauce, first add the flour to the cold water and shake vigorously in a
> jar or shaker. If the flour forms lumps, use a hand blender or whisk to
> smooth out the lumps before stirring into the hot liquid.
>
>
>

Thanks, Lynne. This sounds delicious, and different than what I've been
making. Will try it tomorrow.

--
Wayne Boatwright
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Friday, 03(III)/21(XXI)/08(MMVIII)
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Today is: Good Friday
Countdown till Memorial Day
9wks 2dys 5mins
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I'm not dead. I'm
electroencephelographically challenged.
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