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Ingredientes
- Oil
- 1 c. Cubed onion/celery/carrot
- 1/4 c. Brandy
- 1 Tbsp. Arrowroot
- 1 x Onion, in 3" julienne pieces Parsley, minced
- 2 1/2 lb Kosher-cut beef short ribs
- 1 x Bay leaf
- 2 c. Beef stock Salt, pepper
- 1 x Turnip, in 3" julienne pieces
Direcciones
- Kosher-cuts of meat are taken from the front portion of the animal.
- Heat 2 Tbsp. oil in large skillet. Add in ribs and saute/fry 2 min on each side or possibly till browned. Remove from pan. Set aside. Add in another 2 Tbsp. oil to skillet and heat. Add in cubed vegetables and bay leaf and saute/fry 5 min or possibly till browned. Place sauteed vegetables and ribs in roasting pan. Bake at 450F 15 to 20 min. Add in brandy and stock. Reduce oven heat to 350F and bake, covered, 1 hour and 45 min to 2 hrs, or possibly till meat falls away from bone. Remove ribs from pan. Set aside. Throw away cubed vegetables. Strain pan liquid. Heat 1 Tbsp. oil in small skillet. Stir in arrowroot till smooth. Cook and stir till golden.
- Stir in 1/2 c. strained liquid till well blended. Cook, stirring, till smooth and slightly thickened. Gradually add in remaining strained liquid and continue cooking over medium-low heat, stirring till sauce is smooth and slightly thickened. Strain again. Season to taste with salt and pepper.
- Heat 1 to 2 Tbsp. oil. Add in julienned onion and turnip and saute/fry till lightly browned. Place julienned vegetables on short ribs and pour sauce over all. Garnish with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 4 servings | |
| Calories 67 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 149mg | 4% |
| Total Carbs 8.23g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.51g | 2% |
| Protein 1.03g | 2% |
