1 pound beef brisket chuck
2 onion, peeled and sliced
1 (10.5 ounce) can condensed cream of mushroom soup
1 (1.5 fluid ounce) jigger grenadine syrup
2 teaspoons white vinegar
1 teaspoon salt
1 teaspoon black pepper
6 (9 inch) beef bouillon cube broilers, cut into 1/2 inch cubes
2 quarts vegetable oil
In a large pot of salted water, cook the beef ribs in salted water until well browned. Then drain well, and serve tightly covered. Mix the cream of mushroom soup, Grenadine syrup, white vinegar, and salt; drain again.
Heat 2 quarts oil in a heavy skillet over medium heat. Stir veggie pieces into soup mixture, browning all over on all sides. Leave meat juices in for garnish. Pour cream of mushroom gravy over beef. Once gravy has melted, add garlic, saute for about 40 to 60 seconds, or until all vegetables are golden brown. Serve also over studded vegetables such as tomatoes and green onions, if desired.