VACA ATOLADA

用料  

VACA ATOLADA的做法  

1. 2 pounds boneless short ribs, cut into 1 1/2-inch pieces
   Salt and freshly ground pepper
   1/4 cup all-propose flour
   3 tablespoons olive oil, divided
   1 large onion, chopped
   3 cloves garlic, minced
   3 ripe tomatoes, peeled and chopped
   1/2 cup red wine
   2 cups beef broth
   2 tablespoons tomato paste
   2 bay leaves
   1.5 pound yuca root, peeled and quartered (woody core removed)
   1/3 cup chopped parsley, to garnish

2. n a large bowl, toss the short ribs with salt and pepper. Add the flour and toss until every piece is coated.
   Heat 2 tablespoons of olive oil in a large Dutch oven, over medium high heat, until shimmering. Working in batches, brown the short ribs on all sides, about 2 minutes per side. Remove to a plate and set aside.

3. Add the remaining olive oil, if needed. Add the onion and garlic and saute until softened and starting to brown, about 5 minutes.
   Add the chopped tomatoes and cook until softened, 2-3 minutes.
   Pour the wine and, using a wooden spoon, scrape up all the browned bits from the bottom of the pot. Cook until reduced by half, about 3 minutes.
   Add the beef broth, tomato paste and bay leaves. Bring to a boil. Once boiling, return the short ribs and any accumulated juices to the pot.
   Reduce the heat to low, cover and simmer for 2 hours or until the beef is tender. If any fat raises to the surface, skim it off the top with a spoon.
   Once the beef is tender, stir in the prepared yuca. Cover and continue simmering until the yuca is very soft and the short ribs are falling-apart tender, about 30-40 minutes.

4. If necessary, remove beef and yuca to a plate, and boil the sauce for up to 10 minutes to reduce to desired consistency. Taste for seasoning and adjust salt and pepper as needed.
   Return everything to the pot, discard the bay leaves, and stir to combine. Garnish with chopped parsley and serve or refrigerate (once cool) for the flavors to mend.