On Sat 22 Mar 2008 05:27:26p, Dave S told us...

> I have never seen oxtail's except vacuum packed at BJ's.
>
> Not a recipe:
>
> I would brown short ribs in a heavy pan large enough for all the
> ingredients. Remove them from the pan and add chopped onions, celery,
> carrot (maybe) and fresh button or cremini mushrooms. Saute until
softened.
> Mix with an appropriate amount of sauerkraut, push the ribs into the
> mixture. Add whatever cooking liquid you like. I generally use chicken
> stock. Beer works, as does water. Don't drown it.
>
> Cover and low simmer on stove top or in the oven until 'kraut is
> softened, and everything melds.
>
> You could add apples, potatoes, your spices of choice, whatever...
> Proportions to your taste but my meat to 'kraut mixture ratio would be
1:3,
> at the start of cooking. I like a lot of mushrooms.
>
> I have done this with country style pork ribs as well.
>

Thanks, Dave. I've done almost exactly this with country style pork ribs,
but never thought of usinhg beef short ribs. I'll have to give it a try
because we love sauerkraut.

--
Wayne Boatwright
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Saturday, 03(III)/22(XXII)/08(MMVIII)
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Countdown till Memorial Day
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