olive oil
6 green peppers, seeded and chopped
4 – 5 lbs. / 2 – 2½ kilo short ribs,
or flank steak
1 large onion, chopped small
1-2 garlic cloves, minced
1 cup dry or semi-dry white wine
3 teaspoons water
2 teaspoons sugar
1 teaspoon potato starch
Method:
Saute green peppers, onion and garlic in oil until they are soft.
Remove them from the pot and refrigerate.
Add a little oil to the pot and brown the meat on both sides over a medium flame.
Reduce the flame, add the onion, and sauté.
Add the water and wine to the ribs.
Cover and simmer the meat for 8 – 9 hours, checking and basting it occasionally.
Remove the ribs from the pot, reserving the juices. In a small bowl, mix 1 teaspoon water, the sugar, and the potato starch until smooth.
Combine this with the reserved juices and heat, stirring, until thick.
Add the green peppers to the liquid and then return the meat to the pot. Simmer
TIP:
Do not cut meat pieces too small as they shrink in the cooking process, and will therefore dry out much faster.
