Recipe - Baked Beef And Rice

4 pound Short ribs of beef
1 Onion skin on studded with
2 cloves
3 cl Garlic peeled and
lightly crushed
4 Whole black peppercorns
4 cup Beef broth
3 small Leeks roots trimmed and 1
inch of green left on cut
into One fourth x 2 inch julienne
strips well washed
3 Carrots cut into One fourth x 2
inch julienne strips
3 Celery ribs cut into
One fourth x 2 inch julienne
strips
8 White mushroom caps cut
into thin slices
2 cup Shaped pasta cooked until
just tender
Salt and fresh ground black
pepper to taste
2 tablespoon Chopped dill
2 tablespoon Parsley

Preheat oven to 350 degrees. Place beef, onion,
garlic,
peppercorns and broth in an ovenproof casserole.
Add water to
cover by 1 One half inches. Bring to a boil. Cover and
bake in the
oven about 2 hours, until beef is very tender.
Remove meat and
cool. Shred from bones, discarding any fat and the
bones.
COver. Pour broth through a fine mesh strainer into
a gravy
separator or bowl. Allow to cool. Pour or skim off
fat and
return defatted broth to the casserole. Add leeks,
carrots and
celery to casserole. Bring to a boil; reduce heat
and simmer,
covered, 3 minutes. Add shredded beef to broth with
mushrooms,
pasta, salt and pepper. Bake, covered, for 5
minutes. Remove
from oven and stir in dill and parsley. Serve
immediately in
deep soup bowls.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini