When tart apple and sweet carrot cook down slowly with smoked paprika they make a savory jam for these fall-off-the-bone tender ribs.

　　

Ingredients

serves 4

　　2 large tart apples, peeled, cored, and chopped

　　4 carrots, chopped

　　1 large onion, cut into wedges

　　3 1/2 pounds bone-in beef short ribs or oxtails

　　1 cup applesauce

　　1/4 cup cider vinegar

　　4 garlic cloves, chopped

　　1 tablespoon Worcestershire sauce

　　1 tablespoon smoked paprika

　　1 teaspoon dry mustard

　　1 1/2 teaspoons salt

　　1 tablespoon cornstarch

　　1/4 cup apple cider

　　

Step 1

Put the apples and carrots in a large slow cooker; top with the onion wedges and then the beef.

　　

Step 2

Combine the applesauce, vinegar, garlic, Worcestershire sauce, paprika, mustard, and salt. Pour the mixture over the beef. Cover the slow cooker and cook on low for 8 to 10 hours, or high for 4 to 5 hours.

　　

Step 3

Transfer the meat, apples, and vegetables to a serving platter. Pour the juices into a saucepan, bring to a boil over high heat, reduce the heat, and simmer for 5 minutes.

　　

Step 4

Combine the cornstarch with the apple cider, stirring until the mixture is smooth. Pour into the simmering juices, bring to a boil, and cook for 1 minute or until the sauce becomes thick and clear. Pour the sauce over the meat and serve.

　　A Southerly Course