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Active Time
30 min
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Total Time
1 day (includes chilling)
Having broth as a tapa is an old custom that's becoming popular again in both Spain and the U.S. Food editor Ruth Cousineau set out to make just the broth, but the resulting short rib meat was so delicious (even after cooking in broth all that time) that she didn't want to waste it, so she came up with a use for it in ashort rib terrine. This recipe is traditionally made with oxtails, but we substituted short ribs and beef shanks because they're easier to get in most supermarkets. If you'd like to try it with oxtails instead of ribs and shanks, use 6 pounds of oxtails (preferably from grass-fed beef, such as Niman Ranch).
Ingredients
Makes about 4 cups, or 12 servings (as part of tapas buffet)
Special Equipment
Step 1
Put oven rack in lower third of oven and preheat oven to 450°F.
Step 2
Spread short ribs, shanks, onions, celery, and quartered carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour.
Step 3
Wrap parsley, thyme, bay leaf, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni.
Step 4
Transfer meat (with bones) and roasted vegetables to a 6- to 8-quart pot and add 12 cups water, salt, and bouquet garni. Straddle roasting pan across 2 burners, then add remaining 2 cups water and deglaze pan by boiling, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to pot, then bring to a boil, skimming froth. Reduce heat to low and gently simmer, uncovered, until liquid is reduced to about 5 cups, 7 to 8 hours.
Step 5
Transfer mixture to a bowl and cool completely, uncovered, about 1 hour, then chill, covered, at least 8 hours.
Step 6
Remove fat. Reheat mixture in cleaned pot over moderate heat until warm. Discard beef shanks (meat and bone), then transfer short ribs to a platter and, when cool enough to handle, discard bones and fat. Finely chop short ribs and reserve forterrine. If not using meat within 1 hour, chill, covered. Pour broth though a cheesecloth-lined sieve into a 1 1/2-quart saucepan and skim off any remaining fat. Bring broth to a simmer and season with salt.
Step 7
Cook diced carrot in a small saucepan of boiling salted water until just tender, about 4 minutes. Drain in sieve and divide among demitasse cups, then add broth.
• Meat and vegetables can be chilled in broth up to 1 day.
• Broth can be strained 4 days ahead and cooled, uncovered, then chilled, covered. Reheat and season before using. (Chill raw diced carrot in a sealed plastic bag until ready to cook.)
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Reviews (2)
Back to TopFabulous!!! I used oxtails, beef stew meat and neck bones. How absolutely fabulous!!! I even prepared it for my mother in law who was put on clear liquids for 3 days - she loved it! I now am preparing it for my husband as a before dinner tapas! It is filling, rich and satisfying. The roasting makes the broth so rich - when cooled it is a great jello!!! I grew up learning to prepare broths in this manner and it is the best! Try it with chicken wings, legs, backs and gizzards (not the liver, not sure why!). enjoy
ovevans
Atlanta, GA (1st generation Italian)
2/9/2006
说我不会再这道菜不是交流tually true. I would make it, but only because I would make the short rib terrine again, and this naturally comes along with it. My friends and I had a tapas party and actually made all of the recipes in Gourmet's recent spread on Spain. Somehow I ended up with this recipe, which was very labor intensive and took forever. The broth itself was not that exciting. Most people took a sip and then put it down. Half filled cups littered the room. I think that drinking broth might be just too strange a concept for us...
magglesp
San Francisco
3/8/2005