Goulash made of short beef ribs and hot sausages

Use any dry rub of your choice to season short beef ribs.
Smoke short beef ribs indirect on 250F for two hours.
Chop a whole onion, a head of garlic, a bell pepper, a few hot peppers (red and green).
Grill hot sausages until almost ready.
Cut the sausages into small pieces.
In a cast-iron pan caramelize the chopped onion and garlic.
Add three TBSP of smoked paprika and stir.
Add a small can of tomato paste and stir again.
Add the chopped peppers.
Add the cut sausages and the ribs.
Add a can of beer.
Braise for 15 minutes.
Add bay leaves and TSP of caraway.
Add black pepper and salt to taste.
Cover cast iron with lid and braise for two hours.

#kamadojoe cooking

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