Whenever I'm at the grocery store,
I always look for the red tags
for food that probably should have been cooked
a week earlier.
As long as the meat isn't gray
I'm cool with it.
A little over a pound of boneless short ribs for $3.44.
Not bad.
Into my pot of crock the short ribs went.
(That's Sandy-Speak, aka Yoda-Speak.)
I added freshly ground salt and pepper,
some Montreal Seasoning,
a dusting of flour,
and about a cup of red wine.
I poured in 2 cups of
beef bouillon
<shudder>
made from cubes.
Yes, sometimes even Rosie goes slumming.
Cover and turn on high.
Five hours later, I added sliced celery, carrots, potatoes,
and a head of garlic.
Turned to low
and cooked 2 more hours.
I kept going outside
then coming back in so I could appreciate the aromas.
The meat was so tender.
I put butter on my carrots and taters and mashed them.
I love cooked celery.
This is a true comfort meal.
My tummy is happy.
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