Food Service Search Staff

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 three minutes. Add redskin potatoes and beef stock. Bring the stew to a simmer and cook for 2 hours or until oxtail meat is falling off the bone, and potatoes are tender. Season with salt and pepper to taste. SERVINGS:8 servingsFrom:Executive chef Chris Feuerborn, Beachwood, Ohio