Instructions: In a soup pot, brown the short ribs in the oil over medium-high heat for 6 to 8 minutes; drain.

Add the remaining ingredients except the crumbled bread and bring to a boil. Reduce the heat to medium-low, cover, and cook for 1 1/2 to 2 hours, or until done to desired tenderness, stirring occasionally.

Stir in the crumbled bread and serve.

This recipe yields 4 servings.

Comments: Serve with warm egg noodles or additional pumpernickel bread on the side.

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