The Lewis & Clark Cookbook/Leslie Mansfield 2002

Kentucky Bourbon Stew
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
2 pounds oxtails 2 pounds meaty short ribs salt and freshly ground black pepper to taste
all-purpose flour 1/2 cup olive oil 1 onion, chopped
2 tablespoons minced garlic 1/2 cup Kentucky bourbon 4 cups beef stock
1 bay leaf 1/2 teaspoon dried thyme



1 Preheat oven to 350 degrees.
2 Season the oxtails and short ribs well with salt and pepper. Lightly dredge the meat in the flour and shake off the excess. In a Dutch oven, heat the olive oil over medium-high heat. Add the meat and brown well on all sides. Add the onion and garlic and saute until tender. Stir in the bourbon, scraping up any browned ribs. Take care that the bourbon does not flame up; if it does cover the pot with a lid to smother the flames. Stir in the stock, bay leaf, and thyme. Bring the mixture to a simmer, then cover the pot, and cook in the oven for 3 hours. Remove from the oven and skim off any fat. Taste for seasoning and serve.

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