Sunday, March 26, 2017

Kentucky Bourbon Stew (1805)

  • 2 lbs meaty short ribs
  • 2 lbs oxtails
  • Flour
  • 1/2 cup olive oil
  • 1 onion, chopped
  • 1 tbspns minced garlic
  • 1/2 cup Kentucky bourbon
  • 4 cups beef stock
  • 1 bay leaf
  • 1/2 tspn dried thyme
  • Salt and freshly ground pepper to taste
Preheat oven to 350 degrees.  Season the ribs and oxtails well with salt and pepper.  Lightly dredge the meat in 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 bits.   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 beef stock, bay leaf, and thyme.  Bring the mixture to a simmer, then cover the pot, and cook in the over for 3 hours.  Remove from the oven, and skim off any fat.  Add salt and pepper to taste. Serves 4 to 6.

(Origin - "The Lewis & Clark Cookbook: Historic Recipes from the Corps of Discovery & Jefferson's America" by Leslie Mansfield, 2002.)

More "Lost" Historic Recipes
Thomas Jefferson's Macaroni and Cheese (1802)
Parsnips Stewed in Dark Beer (1627)

More "Lost" Bourbon Recipes
Bourbon Hot Dogs (1975)
Kentucky Bourbon Fudge Cake (1983)

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