Yield: 24 servings, 2 taquitos each. 2 tsp. olive oil 8 lb. beef short ribs as needed, salt and black pepper 2 2/3 cups diced carrot 2 2/3 cups diced onion 2 2/3 cup diced celery 1 Tbsp. ground cumin 2 quarts beef or veal stock 4 lb. large russet potatoes 2 quarts clarified butter or vegetable oil (or combination) In rondo or deep sautè pan, heat oil over medium heat. Season short ribs with salt and pepper and brown on all sides. Rmove ribs, pour off excess fat and add carrot, celery, ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access 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’s FREE, easy and quick.