Ingredients

• 1/4 pound salt pork
• 1-1/2 pounds spareribs
• 1-1/2 pounds stew beef, diced
• 12 cups water
• 1/2 teaspoon dried thyme
• 1-1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 2 Tablespoons vegetable oil
• 1 onion, peeled and chopped
• 2 cloves garlic
• 2 green onions, chopped
• 1 green bell pepper, seeded and chopped
• 1package (10-oz.) frozen chopped spinach, thawed and squeezed dry
• 1 bunch kale, chopped
• 4 potatoes, diced
• 1 tomato, chopped

Instructions

1) Preparation Time 25 mins.; Cooking Time 110 mins. 2) In a large stockpot over medium heat, combine salt pork and spareribs; brown ribs on all sides.Add beef and brown on all sides. 3) Pour in water and slowly bring to a boil, skimming the surface occasionally. Add thyme, salt and pepper. Reduce heat and simmer, covered, for 1 hour, occasionally skimming the surface. 4) Meanwhile, in a large skillet, heat oil and sauté onion, garlic and green onion until tender, about 5 minutes. Add bell pepper and sauté for 1 minute. Remove from heat. 5) When meat has cooked for 1 hour, add onion mixture, spinach, kale, potato and tomato. Continue to cook slowly, covered, for about 30 minutes, or until vegetables and meat are cooked thoroughly. 6) Remove from heat and remove ribs from pot. Trim off meat, discarding the bones, and cut off any fat. Cube meat and return to pot . Cook a few minutes more to heat through and serve hot. Number of Servings: 12

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Ingredients

• 1 1/4 lb lean beef stew meat, trimmed of fat, cut in 1-inch pieces
• 1 Tbsp vegetable oil
• 1 large onion, thinly sliced
• 1 1/2 C water
• 3/4 tsp caraway seeds
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 bay leaf
• 1/4 C white vinegar
• 1 Tbsp sugar
• 1/2 small head red cabbage, cut into 4 wedges
• 1/4 C gingersnaps, crushed

Instructions Brown meat in oil in heavy skillet. Remove meat and sauté onion in remaining oil until golden. Return meat to skillet. Add water, caraway seeds, salt, pepper, and bay leaf. Bring to boil. Reduce heat, cover, and simmer for 11/4 hours. Add vinegar and sugar, and stir. Place cabbage on top of meat. Cover and simmer for an added 45 minutes. 3. Remove meat and cabbage, arrange on platter, and keep warm. Strain drippings from skillet and skim off fat. Add enough water to drippings to yield 1 cup of liquid. Return to skillet with crushed gingersnaps. Cook and stir until thickened and mixture boils. Pour over meat and vegetables, and serve. Related articles by Zemanta

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Image by melanie lazarow via Flickr

Ingredients

• 2 lb Cubed chuck roast
• 1/4 c  Fine dry bread crumbs
• 1 c  Burgundy
• 1  Bay leaf
• 1 cn (10 1/2 oz.) condensed
• Buttered noodles
• Onion soup

Instructions: 350 degree oven Time to prepare – 3 hours.

In casserole thoroughly combine ingredients. Cover and bake 2 1/2 to 3 hours,until tender and sauce has thickened.Serve over noodles.