Solar Boneless Beef Short Ribs with Horseradish Cream


Serves: 6
Total Calories: 427

Ingredients

HORSERADISH CREAM:
6 tablespoons sour cream
2 tablespoons prepared horseradish
1/4 teaspoon salt
1 tablespoon dijon mustard
RIBS
1 tablespoon vegetable oil
1 1/4 pounds boneless beef short ribs short , trimmed of all visible fat and cut into 1 1/2-inch chunks
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound small whole white potato, scrubbed
4 medium carrots, peeled and sliced on a diagonal into 1-inch pieces
2 cloves garlic, chopped
1 bay leaf
1 cup beef broth
2 tablespoons Worcestershire sauce
3 tablespoons all-purpose flour
3 tablespoons cold water
1 tablespoon fresh italian parsley, chopped

Directions:

Combine sour cream, horseradish, mustard, and salt in a small bowl. Cover and refrigerate overnight.

Set Global Sun Oven out to preheat.

Heat the oil over medium-high heat in a metal pot or Dutch oven. Sprinkle meat with salt and pepper and brown in oil. Add onions, carrots, potatoes, garlic, and bay leaf. Pour broth and Worcestershire sauce over meat and vegetable. Cover and transfer to Sun Oven. Cook until meat and vegetables are fork-tender, about 2 1/2 to 3 hours. About 20 minutes before cooking time is up, combine flour and water in a small bowl until smooth; stir in 1/2 cup hot liquid from the pot until blended. Stir mixture into the stew and continue cooking in Sun Oven until stew thickens, about 15 minutes. Discard bay leaf. Stir in Parsley just before serving. Serve with horseradish cream.

Nutritional Facts:

Serves: 6
Total Calories: 427
Calories from Fat: 43

This Solar Boneless Beef Short Ribs with Horseradish Cream recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.




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