Braised Meat

Take a sufficient portion of meat suitable for the number to be served.

(Short ribs of beef, oxtails, veal shanks or liver cut 1 1/2-inches thick.)

Cut meat in servicing size pieces and dredge with flour.

Brown well in heavy skillet; season with salt and pepper (herbs, if you like them).

Slice onions over top and add enough hot water to cover meat.

Simmer for about 1 1/2 hours. Veal and liver cook faster than beef.

I do not add any more water but turn the meat several times.

After cooking take the meat out and thicken gravy a little and add about 1/2 cup water.

Gravy may be poured over meat or served separately.