Braised Meat

1. 1

   Take a sufficient portion of meat suitable for the number to be served.

2. 2

   (Short ribs of beef, oxtails, veal shanks or liver cut 1 1/2-inches thick.)

3. 3

   Cut meat in servicing size pieces and dredge with flour.

4. 4

   Brown well in heavy skillet; season with salt and pepper (herbs, if you like them).

5. 5

   Slice onions over top and add enough hot water to cover meat.

6. 6

   Simmer for about 1 1/2 hours. Veal and liver cook faster than beef.

7. 7

   I do not add any more water but turn the meat several times.

8. 8

   After cooking take the meat out and thicken gravy a little and add about 1/2 cup water.

9. 9

   Gravy may be poured over meat or served separately.

No additional tips available.