Ingredients:
4 ea. boneless beef short ribs
2 cups water or beef consomme
1/2 ea. medium carrot-cut into small pieces
1/2 ea. medium onion, diced
1 tbsp tomato paste
1/2 tsp coarse black pepper
pinch of thyme
pinch of marjoram
1 tsp salt
1 ea. small bay leaf
1 tsp flour
2 tbsp burgundy wine

Sauce:
1 tsp butter
1/2 cup heavy cream
1 oz brandy
1 tsp finely chopped onions
1/2 clove garlic, finely chopped
1/4 tsp coarse black pepper
1 tbsp chopped parsley
1/2 tsp cornstarch
salt to taste

Directions:
Procedure for meat prep:
1. Season meat with salt and pepper and brown in heavy skillet for approximately 5 minutes.
2. Place short ribs in heavy casserole or dutch oven, add dieced onions and carrots, dust with
flour and simmer until onions are golden brown.
3. Add tomato paste, spices, wine and water (or consomme), cover and simmer over low heat for
approximately 1 1/2 hours or until meat in fork tender. Add additional water or consomme if needed.
4. Remove meat from stock and strain stock through fine sieve or cheesecloth into small sauce pan.

Procedure for Sauce:
5. Skim fat from surface.
6. Melt butter in pan over medium heat.
7. Add onions and garlic and simmer until onions are soft.
8. Add beef stock and pepper, bring to a boil.
9. Thicken sauce with cornstarch and simmer for approximately 5 minutes.
10. Add heavy cream and brand and bring to a boil.
11. Add parsley and adjust seasoning to taste.
12. Pour sauce over meat.
     
Number Of Servings:Yield: 4 portions