Short Ribs with Horseradish Sauce
2 tablespoons vegetable oil
4 pounds beef short ribs, cut into pieces
4 cups water peppercorns
1 large onion, sliced
1 large carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 medium turnip, cut into 1-inch pieces
1 1/2 teaspoons salt
10 to 12 whole black peppercorns
1 bay leaf
1 cup applesauce
1 to 2 tablespoons prepared horseradish
Heat oil in Dutch oven until hot. Cook beef ribs over medium heat until brown on all sides; drain fat.
Add remaining ingredients except parsley and Horseradish Sauce. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 2 hours.
Sprinkle with parsley.
Serve with Horseradish Sauce.
Horseradish Sauce: Mix applesauce and horseradish.
Yield: 4 servings