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“In ‘Falling Off the Bone’ by Jean Anderson”
READY IN:
2hrs 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Dredge beef, a few pieces at a time, by shaking in a large plastic zipper bag with seasoned flour and set aside.
  2. Heat oil in a large Dutch oven over med-high heat until ripples appear on pan bottom, 1 ½-2 minutes.
  3. Brown dredged beef in several batches in oil, allowing about 10 minutes per batch and lifting each to a bowl as it browns.
  4. Add onions to pot and another tablespoon or so of oil if they seem skimpy.
  5. Saute, stirring often, until browned, 12-15 minutes.
  6. Return beef to pot along with accumulated juices, and broth, and bring to a boil.
  7. Adjust heat so liquid barely bubbles, cover, and simmer slowly until beef is fork tender, 1 ¼-1 ½ hours.
  8. *Check pot occasionally and if mixture threatens to scorch, add a little water, turn heat to lowest point, and slide a diffuser underneath pot.
  9. Remove lid and if gravy seems thin, boil uncovered 20-30 minutes, stirring occasionally.
  10. Taste for salt and pepper and adjust.
  11. Serve over boiled or mashed potatoes and, for additional color, scatter a little parsley over each portion.

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