Once the meat was well-browned and mostly cooked, I diced a big old rutabaga, and let it cook and deglaze. Added diced carrots, then worked on a nice big fennel bulb, and once it was in and cooking, chopped up a large onion. I sauteed all that together and once the veggies were done enough --rutabaga soft, onion translucent -- I added a big can of crushed tomatoes and beef stock. Cover and ignore, other than periodic attacks on the oxtail and beef shank. Sharp scissors help with that, and the marrow cooks out of the shank bones and enriches the broth. Once it warmed through, I added basil, parsley and three bay leaves, because it was a big pot of stew.
|TAMARA KEEL PHOTO|
There's plenty left for tomorrow