BRAISED CHUCK TENDERS OR BEEF SHORT RIBS IN A SLOW COOKER
(Dr. Meats From Holiday Market, Royal Oak, Mi.)

Add 1 t. liquid Maggie seasoning, 1 t. Kitchen Bouquet, 1 t. crushed garlic, 1 t. seasoned pepper to 1 c. dry red wine and mix. Add 1 medium onion sliced thin. Pour over 1-3 lb. chuck tenders* in a slow cooker and cook 8-10 hours on low. If you need to cook in an oven, set temperature to 325°, cover and cook 3 hours. Or you can cook in a Dutch oven on top of the stove: simmer for 3-4 hours.

* You can use bone-in or boneless beef shortribs instead of the chuck tenders. The tenders shoud be 2 1/2 inches in diameter and 2 inches thick.

March, 2001, Menu Minder