Recipe for Flanken Or Deviled Short Ribs


2 lb meaty short ribs or flanken (plate)
1/4 cup all-purpose flour
1 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon pepper
1 large onion; sliced
1/4 cup white vinegar


Have the butcher cut the meat into serving portions. Cut off excess fat, and melt it in a heavy saucepan. Mix flour, mustard, salt and pepper. Roll the pieces of meat in this. Brown the meat well in the fat over medium-high heat. Add onion and brown slightly. Add vinegar, cover the pan, and cook over very low heat about 2 hours, until the meat is tender. Skim off any excess fat. A 2 or 3 quart saucepan may be used for this.

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