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olive oil short oxtail country style spareribs prime salt pepper onion powder garlic sweet Italian sausage sausage pork sausage ground beef onions Italian parsley garlic shallots peppers pesto sauce red wine mushrooms button mushrooms portabella mushrooms sugar sugar tomato puree tomato sauce chicken stock tomatoes tomato paste water berries Italian seasoning fresh basil cream sherry
Viewed: 14 - Published at: 4 years agoIngredients
- 3/4 cup olive oil, divided
- 1/2 - 3/4 lb short rib of beef (4)
- 1/2 lb oxtail (6)
- 1/2 lb country-style spareribs
- 1 (1/2 lb) prime rib roast beef bones or (1/2 lb) beef neck bone
- salt
- pepper
- 2 1/2 teaspoons onion powder, divided
- 2 tablespoons garlic powder, divided
- 1 sweet Italian sausage link, casings removed
- 1 hot Italian sausage link, casings removed
- 1 1/2 lbs unseasoned pork sausage
- 1 lb ground beef
- 3 large onions, finely chopped
- 1 bunch Italian parsley, stems removed, finely chopped
- 12 garlic cloves, minced
- 2 tablespoons minced shallots
- 2 jalapeno peppers, stems and seeds removed, minced
- 1/2 cup pesto sauce, made without cheese (available frozen) or 1/2 cup pine nuts (available frozen)
- 2 cups red wine (merlot)
- 10 cremini mushrooms, sliced
- 10 button mushrooms, sliced
- 2 portabella mushrooms, sliced
- 2 tablespoons sugar, plus
- 1/2 teaspoon sugar, divided
- 106 ounces tomato puree
- 106 ounces tomato sauce
- 6 cups chicken stock
- 3 1/2 cups tomatoes, peeled, chopped and stewed, can use canned
- 1 (6 ounce) can tomato paste
- water, to cover
- 2 allspice berries
- 1 tablespoon italian seasoning
- 1 tablespoon fresh basil, minced
- 3 tablespoons cream sherry
Method
- Cover the bottom of a stock pot (at least 12 quart) with olive oil and set over medium heat.
- Add short ribs, oxtails, country style spare ribs and beef neck bone and brown them with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon granulated onion, and 1 teaspoon garlic powder.
- Cook until both sides of meat are browned.
- Remove meat to a bowl and set aside.
- In the same pan add the sausage and ground beef.
- When ground meats are cooked through, drain grease and oil from pan.
- If there are any large pieces of the ground meats, break them up or pulse in a food processor.
- Add to bowl with other meats, set aside.
- Pour 1/4 cup olive oil into pot and saute onions, Italian parsley, garlic, shallots, jalapeno peppers, and pesto.
- Add 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon granulated garlic and 1/2 teaspoon granulated onion.
- When onions are limp, add all of the reserved meats.
- Over medium heat, add 2 cups red wine.
- While this mixture is cooking, in a separate saute pan, add 1/4 cup olive oil and over medium heat saute mushrooms.
- Raise heat to medium high and add 1/4 teaspoon salt, 1/2 granulated garlic, 1/2 teaspoon sugar.
- When mushrooms are browned add them to meats along with the tomato puree, tomato sauce and stock.
- In a food processor pulse stewed tomatoes with tomato paste until smooth and add them to the pot.
- Add allspice, Italian seasoning, 2 tablespoons sugar, 1 tablespoon salt, 1 teaspoon granulated garlic, 1 teaspoon granulated onion.
- The gravy must cover the meat and come close to the top of the pot.
- Reduce heat to the lowest simmer and cook uncovered for approximately 4 to 5 hours.
- Stir occasionally to keep from sticking to the bottom of the pan.
- When meat on oxtail is tender, take all of the whole meats out of the pot, leaving the ground meats inches.
- To complete gravy, add 1 tablespoon granulated garlic, fresh basil and cream sherry.
- Serve the meat with gravy and pasta.
- Remove the rest of the gravy from the heat and let cool for 2 hours at room temperature then divide into pint containers and freeze.
