One of the saddest things about fall is that it is the end of our beautiful Left Bower Garden! Our CSA did a wonderful job. Look at what a large plot Dave and Amanda farmed. We had so very much delicious produce.
One of my particular favorites was the garlic this year!
This is wonderful on a crisp cold winter day and you just want to be cozy and have something warm to eat!
Serve this with mashed potatoes or wide egg noodles!
Time: 3 Hours
3-lb Manchester-Farms Grass Fed Beef Chuck Roast
1/4 cup of butter
3 carrots chopped
4 celery stalks chopped
1/2 cup chopped white onion
1 10 oz can beef consomme
1 cup dry red wine
2 tsp. Salt
1/8 tsp. pepper
1/2 tsp. paprika
1 tbsp capers
1/4 cup flour (optional)
1 sup sour cream
3 cloves of garlic, minced
Preheat oven to 350 degrees.
In a large Dutch oven or Roasting Pan brown roast in butter. Take roast out of Dutch oven and set aside. Add carrots, celery, onion and garlic Dutch oven and cook till softened. Add mushrooms and cook a few minutes. Add 1/2 of the Consomme (If you do not have consomme, use stock) with wine, salt, pepper, paprika and capers. Add the beef back into the Dutch oven, cover and cook in oven for 2 hours, or until meat is fork tender. Remove the meat to a warm platter. Remove the vegetables from the pan with a slotted spoon and put them in a blender with some of the pan liquid. Blend and add the pureed vegetables back into the pan. If you care to thicken with flour add to the remaining consomme and stir into the puree in the pan. Heat until sauce is thickened, take off the heat and add the sour cream.
Serve the pan sauce over the sliced meat. The sauce is also delicious over potatoes or noodles. Enjoy!
• 1 TBSP Salad Oil (I used Olive Oil)
• 2 lbs. Manchester-Farms Beef Oxtails
• 2 lg. Onions, chopped
• 4 Cloves Garlic, minced
• 5 qts. Beef Broth or Chicken if you want a lighter soup
• 1 ½ Cups Dry Sherry
• 2 tsp. Ground Cumin
• ½ tsp. Cayenne Pepper
• ½ tsp. Ground Allspice
• 4 Cups Dry Black Beans (I used 3 cans drained Black Beans)
• Salt and Pepper to taste
• Tortilla Chips Crumbled
• 1 Lg. Ripe Tomato, diced
• 6 oz. Jack Cheese, shredded
Pour oil into a Dutch oven or heavy pan on med. high heat. Add oxtails and brown on all sides. About 8 to 10 minutes. Remove meat and add the chopped onion and garlic. Stir often until soften. Return meat to pan and add broth, sherry, cumin, cayenne and allspice. If adding canned beans, add now. Cover and simmer for 1 hour.
Sort beans; remove and discard debris. Rinse beans and drain. Add to broth. Bring to boil, then cover and simmer until meat is very tender when pierced and beans are soft to bite. 1 ½ to 2 hours. Lift out oxtails and let cool.
Take ½ of the beans and soup and put into a blender and puree. Add the puree back to the soup. Take meat off the bones and shred. Add meat to the soup and discard bones. Heat, add salt and pepper to taste and serve.
Serve with tortilla chips whole or crumbled, diced tomatoes and shredded cheese.
Local, organic, grass fed milk from the Pittsburgh area!