Short Ribs A La Francais

• 9 lb. short ribs
• pinch of dried thyme
• 2 whole cloves
• salt and freshly ground black pepper
• 3 turnips, peeled and quartered
• 6 small onions
• 6 small potatoes, peeled and halved
• coarse salt
• 2 sprigs parsley
• 1 bay leaf
• 1 clove garlic
• 4 carrots, cut in quarters
• 6 leeks, trimmed, split to root end and washed
• 1 small cabbage, cut into quarters
• grated fresh horseradish

1. Place ribs in kettle.
2. Add water to cover meat and later vegetables.
3. Bring to boil, then reduce heat.
4. Tie parsley, thyme, bay leaf, cloves and garlic in cheesecloth; add to kettle.
5. Simmer slowly for 1 hour.
6. Add salt and pepper to taste.
7. Add carrots, turnips, leeks and onions; simmer 1 hour longer.
8. Add cabbage, celery and potatoes; cook for 45 minutes, until cabbage and potatoes are tender but not mushy.
9. Serve meat and vegetables on a large platter, along with fresh horseradish and coarse salt. Serves 6 to 8.

short ribs, thyme, cloves, salt, onions, potatoes, salt, parsley, bay leaf, clove garlic, carrots, leeks, cabbage, horseradish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213525 (may not work)