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Borch-Style Casserole Recipe

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This recipe for Borch-Style Casserole, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Jenkins
Added: Thursday, July 21, 2005


2 lbs. beef short ribs, cut up
1 Tbsp cooking oil
2 C sliced carrots (4 carrots)
1 1/2 C turnip strips (3 turnips)
1 C sliced celery (3 stalks celery)
1 C water
1 6 oz. can tomato paste
1 Tbsp. salt
1/2 tsp. pepper
1 C water
1 Tbsp. sugar
1 Tbsp. vinegar
2 C fresh beet strips (2 beets cut into strips)
1 small head cabbage, cut into 6 wedges
Diary sour cream

In a 4 1/2 qt. Dutch oven brown ribs in oil. Drain off excess fat.

Add carrots, turnips, celery & onion.

Blend together the 4 cups water, tomato paste, salt & pepper and pour over vegetables.

Cover and bake at 350 F for 2 hours. Skim off fat.

Combine remaining cup water with sugar & vinegar and add to meat mixture.

Add beet strips and place cabbage wedges atop mixture pushing partially into the liquid.

Cover and continue baking for 1 1/2 hours more.

Personal Notes:
Personal Notes:
To make this a blue-ribbon winner company special, top each serving with a dollop of sour cream and accompany with black bread and frosty mugs of cold beer.




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