Place beef bones, onion, carrots, garlic and bay leaf in roasting pan.
Top with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in a 450 oven for 20-30 minutes or until meat is brown. Transfer meat and vegetables into large kettle. Using a small amount of water, scrape browned meat bits from roasting pan into kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover; simmer for 1 1/2 hours. Skim off fat; add parsley, lemon juice, sugar and sauerkraut.
Cook, uncovered for 1 hour. Remove bones and short ribs from kettle.
Cool slightly; remove meat from bones. Cut meat into bite size pieces and return to kettle. Cook about 5 minutes longer.
Serving Ideas: With warm freshly baked dark bread or rolls & butter
|
