Preparation:
Heat 2 tablespoons of oil in large skillet. Add short ribs and sauté 2 min.on each side or until well browned. Remove from pan. Set aside. Add2 tablespoons oil to skillet and heat. Add cubed onion, celery and carrots and bay leaf and sauté 5 minutes or until browned. Place vegetables and short ribs in roasting pan. Bake at 450x 15-20 minutes to braise. Add brandy and beef stock. reduce oven heat to 350x and bake covered 1ae to 2 hoursor until meat falls away from bone. Remove short ribs from pan and set aside. Discard vegetables. Strain pan juices. Heat 1 tablespoon oil in small skillet. stir in arrowroot until smooth and slightly thickened. Strain again. Season to taste with salt and pepper. Heat 1 tablespoon oil and add julienne onion and turnip and sauté until lightly browned. place vegetables on top of short ribs. Pour sauce over vegetables and garish with parsley. |
