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, ...
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