2-3 tablespoons Peanut oil
4 short ribs
2 sticks of celery with tops
1 sweet onion chopped
1 head of garlic cleaned and crushed
1 small bag of carrots
1 regular sized can of chicken stock or broth.
1 large potato chopped
1 teaspoon thyme and marjoram
1/2 teaspoon rosemary
1 bay leaf
1 or to whole allspice
5-8 whole peppercorns
Salt and pepper to taste
1 tablespoon coconut oil
Cut the short ribs in to thirds. Brown in the butter and the peanut, and set aside. In the pan add the celery, onion, shallot and garlic and cook for a few minutes over medium heat. Add the rest of the ingredients and bring to a boil. Braise over low heat for about three hours. Serve over rice, or not.
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