Ingredients
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2 tablespoons olive oil
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4 lbs short rib of beef, cut into serving pieces
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kosher salt or sea salt, to taste
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black pepper, to taste
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1 cup beef stock or 1 cup beef broth
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2 teaspoons dry mustard
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1/2 cup red wine vinegar
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1/2 teaspoon dried oregano
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1 small onion, sliced (about 1/2 cup)
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1 head cabbage, cut into weges
Instructions
- Heat oil in a large, heavy pot.
- Brown short ribs on all sides.
- Sprinkle with salt and pepper.
- Add remaining ingredients except cabbage.
- Cover and simmer for 1-1 1/2 hours.
- Add cabbage wedges and cook until cabbage is tender, about 20 minutes.