Braised Meat

Directions

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.