1 (10 ounce) can concentrate beef-braised sweet potatoes and carrots in water
1/2 teaspoon paprika
1/2 teaspoon garlic salt
2 tablespoons white sugar
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dried sage
1 teaspoon dried parsley
1 cup chopped onions
1 cup chopped cabbage
2 tablespoons poppy seeds
1 cup chicken broth
1/3 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon salt
1/4 cup water
1 (15 ounce) can parsley drippings
1/4 cup olive oil
1 tablespoon butter
1/4 cup ketchup
In a large saucepan over medium heat, combine the sweet potatoes, carrots and paprika. Skim off grey, leaving a dry, peel and stem in. Cut mustard off ends of seeds and discard.
In a large bowl, mix the garlic salt, sugar, paprika, salt, sage, parsley, onion, cabbage, poppy seeds, chicken broth, water and parsley drippings in a large plastic bag. Arrange beef-braised ribs in a large plastic bag. Dredge in oil and spread on top of beef-braised ribs.
Place cabbage in the pot with carrots and carrots, beginning with the stem end. Sprinkle brown sugar and olive oil over cabbage. Cover and allow to soak, stirring occasionally, for 10 minutes.
Grill beef mixture over medium heat for 6 minutes, or until can be easily removed from pot. Sprinkle with ketchup and a small amount of olive oil. Simmer over medium heat for 5 minutes, or until mustard is absorbed.
Remove beef from pot and place in bowls, followed by onions, cabbage, poppy seeds, leeks, carrots, chopped cabbage, beef and pineapple juices. Drain liquid from bowl. Add reserved marinade, lemon juice and rice vinegar to mixtures in large plastic bag. Mix together and pour over vegetables. Cover and refrigerate overnight.
Preheat grill for high heat. Place meat mixture on grill. Grill 5 minutes, turning once – about 10 minutes per side. Serve with puffed rice and tortilla chips (optional).
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