Ingredients
-1 lb oxtails, cut into 1½-inch to 2-inch pieces (optional)
-1 lb boneless beef short ribs (if omitting oxtails, use an additional ¼ lb boneless beef short ribs)
-2 tbsp cooking oil
-2 14-oz cans beef broth (about 3½ cups)
-½cup dry wine or beef broth
-½ cup coarsely chopped shallots
-4 cloves garlic, minced
-2 bay leaves
-½ tsp salt
-¼ to ½ tsp coarsely ground black pepper
-1 lb carrots, peeled and cut into ¾-inch pieces
-1 lb rutabagas, or turnips, peeled and cut into ¾-inch cubes (about 3 cups)
-2 medium onions, peeled and coarsely chopped (1 cup)
-⅔ cup cold water
-⅓ cup all-purpose flour
-⅓ cup snipped fresh parsley
-Hoot cooked couscous (optional)
-Cooked and crumbled bacon (optional)
-Italian flat-leaf parsely (optional)
Directions
1. In a Dutch oven cook oxtails and ribs on all sides in hot oil over medium-high heat until brown. Dried fat. Carefully add the broth, wine, shallots, garlic, bay leaves, salt, and pepper to meat in Dutch oven. Bring to boiling; reduce heat. Simmer, covered, about 1 hour or until meat is nearly tender.
2. Add carrots, rutabagas, and onions. Return to boiling; reduce heat. Simmer, covered, for 30 to 45 minutes more or until meat and vegetables are tender. Discard the bay leaves. Remove meat; cool slightly.
3. Meanwhile, in a screw-top jar combine cold water and flour; cover and shake until smooth. Add flour mixture to meat mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
4. Cut meat into bite-size pieces, discarding any bones. Return meat to Dutch oven; heat through. Stir in snipped parsley. Season to taste with additional salt and pepper. If desired, serve with hot cooked couscous and sprinkle with bacon and parsley.
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Cooking Recipes
RandomBook One These books will have recipes from the books I have collected over the years. Now I am trying to write them all out into one big platform.
