November 28, 2010

Oxtail and Beef Shank Ragù

This is a lot like making chicken stock, however, you get the joy of spending weeks waiting for Meijer or your local supermarket to sell beef shank or Oxtail. When Meijer does sell these specialty items, you should purchase them and freeze them until the other goes on sale. Save the cooking liquid, it's beef broth!

Adapted from, The Pleasures of Cooking for One by Judith Jones,

1 tbs olive oil
1 lbs oxtail
1 1/2 lbs beef shank
2 shallots
1/4 large onion
4 carrots
1 cup red wine
5 Broiler onions (pealed)
1 medium turnip
3 fingerling potatoes halved

Herb Packet:
1 bay leaf
1/2 tsp dried thyme
1/4 tsp whole peppercorns

Heat oil in large soup pot. Salt meats and brown them on both sides. Take meat out of the pot, place on a plate or something, you will need it soon. Then sauté the onion and shallot with one chopped carrot. Pour wine over and reduce for a minute. Place the meat back in with the herb packet and cover with water. Let everything simmer for 2 1/2 hours.

After the 2 1/2 hours add the rest of the veggies and continue to simmer until tender.

Take the meat off the bones and eat the veggies!

Save the liquid for beef stock!

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