MOLLY O'NEILL'S BEEF BROTH
Provided by Molly O'Neill
Categories lunch, weekday, soups and stews, appetizer
Time 2h30m
Yield About 12 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Divide the ribs, onions, carrots and celery between 2 large roasting pans and roast, stirring twice, for 30 minutes. Transfer to a stockpot and add the water and garlic. Deglaze the roasting pan with the wine and add to the pot. Bring to a boil. Lower heat and simmer, skimming as needed, for 2 hours. Strain, reserving the ribs and discarding the vegetables. Degrease the broth and stir in salt. When cool enough to handle, pull the meat off the bones, cut into large chunks and save for another use, or use in soup.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 4 grams, Carbohydrate 0 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 101 milligrams, Sugar 0 grams
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
RAGU ALLA BOLOGNESE
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large, deep saute pan, heat olive oil over high heat and add carrots, celery and onions. Cook, stirring, until vegetables are lightly browned, about 6 minutes. Add pancetta, and cook, stirring, 2 minutes. Add beef and cook another 2 minutes. Add pork and cook until meat is lightly browned, about 5 minutes.
- Whisk together the tomato paste and 1 cup of the broth, and add it to meat. Place pan over low heat so that sauce just barely simmers. When broth has evaporated, add another cup. Continue to cook, stirring occasionally and adding a cup of broth when stew becomes dry, until all the broth has been added, about 3 hours.
- Add milk and butter, and continue to simmer very gently until milk is evaporated and sauce is very thick, about 1 1/4 hours. Season to taste with salt and pepper, and serve over tagliatelle or pappardelle.
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 60 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 23 grams, Sodium 1638 milligrams, Sugar 10 grams, TransFat 1 gram
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