Pinch marjoram or oregano Dash of Worcestershire sauce
1 1/2 tsp. salt
2 tbsp. bacon fat or olive oil
2 lbs. short ribs of beef, lean

Fresh Basil Leaves + Straight Pretzels
Mini-Boconcini Cheese Balls
A carton of cherry tomatoes, yellow ones as well if possible
Pinch thyme
1/4 Bottle 65 ML Chefjono Ltd. Tamarind Tamari Steak Sauce
1 cup white wine
1-cup beef bouillon
1 cup of canned plum tomatoes

Cut short ribs into one or two bone pieces with scissors. Tie with string to hold the bones firmly if you like.

Sear and brown on mdium high heat in a cast iron skillet on all sides in 2 tablespoons of bacon fat in heavy kettle.

Transfer to a covered casserole oven-proof container or a slow cook crock pot.

Add all ingredients except the Tamarind sauce enough to partially cover the meat.

Check after three hours, it should be tender but with the meat still holding together.

Add liquid if neccessary during this time.
Let cool to a safe degree, then carefully pull the meat one by one with your hands or slotted spoon taking care to keep the bones from slipping out.

Pour all liquid and solids into a bowl and refrigerate for a few hours, or pop in the freezer for a brief while.

This will allow you to lift most of the beef fat off easily. Wipe the good stock sticking to the underside back with the sauce.

When ready to serve, first boil the sauce until reduced by 30% then add the Tamarind sauce and the meat and simmer together, covered for ten more minutes.

Goes very well with a mashed vegetable like, sweet potatoes, grated celeriac, parsnips, turnips or of course mashed potatoes. celery root) shaved fennel and apple salad.