1 cup beef bouillon 1 cup white wine
1/4 cup of Armagnac or Brandy or Cognac
Pinch thyme
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

"Roll 2 pounds of short ribs in flour and brown slowly on all sides in 2 tablespoons of bacon fat in heavy kettle.

Add salt, Worcestershire sauce, marjoram, thyme, wine, bouillon and simmer slowly for 2 hours.

Skim excess fat from the liquid and if necessary add another cup of wine; simmer for an hour.

At this time you may add 5 whole medium size potatoes and carrots and finally the apples and simmer until vegetables are done.

Strain most of the liquid into a new pot and reduce(boil) until noticeably thickened, then combine with rest of the ribs.

Serve piping hot with grated celeriac, (celery root) shaved fennel and apple salad.
"