INGREDIENTS:5 lbs. beef oxtails 1 cup Spanish onion 1 cup turnips, medium dice 1 cup salsify, peeled and sliced ½ cup carrot, medium dice 3 Tbsp. garlic, minced 1 cup white wine 2 qts. beef stock to taste, salt and pepper 2 cups baby red potatoes, halved 4 Tbsp. olive oil DIRECTIONS:In pan with 4 Tbsp. olive oil, sear oxtails until they are golden brown. Remove them from the pan. In same pan, sauté onions, salsify, turnips, carrots and garlic for 5 minutes. Add the white wine and cook for ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.