7 ribs
1 onion, sliced in 1/4 inch slices
1 medium tomato, sliced in 1/4 inch slices
5 carrots, sliced
6 medium potatoes, peeled and cubed
1 small onion, chopped
1 1/2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried basil
2 teaspoons dry mustard
1/4 teaspoon dried marjoram
1/2 teaspoon dried marjoram
1/2 teaspoon sage
1/2 teaspoon dried marjoram
1/4 teaspoon dried sage
1/4 teaspoon dried marjoram
1/2 teaspoon dried marjoram
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon dried marjoram
1/2 teaspoon dried marjoram
1/2 teaspoon dried marjoram
1/2 teaspoon dried marjoram
1/2 teaspoon dried marjoram
In a medium saucepan, bring tomato mixture to a boil. Reduce heat to low, cover and simmer for 15 minutes.
In a large bowl, combine carrots, potatoes, onion, salt, basil, oregano, sage, sage, marjoram, marjoram and parsley. Mix, and pour over meat. Cover and let rest 30 minutes.
Preheat oven to 450 degrees F (220 degrees C). Roll meat into 1 inch cubes. Heat the remaining tomato mixture in a medium saucepan over medium heat. Mix together brown sugar, brown sugar, dry mustard, marjoram, marjoram, parsley and salt. Cook over medium medium heat, stirring, until sugar is dissolved.
Place meat cubes in a 9x13 inch baking pan. Spread meat mixture over meat cubes and sprinkle with onion, tomato mixture, garlic, salt, basil, oregano, sage, marjoram, parsley and salt.
Bake in preheated oven for 45 minutes, or until meat cubes are tender.