Having broth as a tapa is an old custom that's becoming popular again in both Spain and the U.S. Food editor Ruth Cousineau set out to make just the broth, but the resulting short rib meat was so delicious (even after cooking in broth all that time) that she didn't want to waste it, so she came up with a use for it in a short rib terrine. This recipe is traditionally made with oxtails, but we substituted short ribs and beef shanks because they're easier to get in most supermarkets. If you'd like to try it with oxtails instead of ribs and shanks, use 6 pounds of oxtails (preferably from grass-fed beef, such as Niman Ranch).
• Meat and vegetables can be chilled in broth up to 1 day.
• Broth can be strained 4 days ahead and cooled, uncovered, then chilled, covered. Reheat and season before using. (Chill raw diced carrot in a sealed plastic bag until ready to cook.)
Recipe information
Total Time
1 day (includes chilling)
Yield
Makes about 4 cups, or 12 servings (as part of tapas buffet)
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in lower third of oven and preheat oven to 450°F.
Step 2
Spread short ribs, shanks, onions, celery, and quartered carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour.
Step 3
Wrap parsley, thyme, bay leaf, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni.
Step 4
Transfer meat (with bones) and roasted vegetables to a 6- to 8-quart pot and add 12 cups water, salt, and bouquet garni. Straddle roasting pan across 2 burners, then add remaining 2 cups water and deglaze pan by boiling, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to pot, then bring to a boil, skimming froth. Reduce heat to low and gently simmer, uncovered, until liquid is reduced to about 5 cups, 7 to 8 hours.
Step 5
Transfer mixture to a bowl and cool completely, uncovered, about 1 hour, then chill, covered, at least 8 hours.
Step 6
Remove fat. Reheat mixture in cleaned pot over moderate heat until warm. Discard beef shanks (meat and bone), then transfer short ribs to a platter and, when cool enough to handle, discard bones and fat. Finely chop short ribs and reserve for terrine . If not using meat within 1 hour, chill, covered. Pour broth though a cheesecloth-lined sieve into a 1 1/2-quart saucepan and skim off any remaining fat. Bring broth to a simmer and season with salt.
Step 7
Cook diced carrot in a small saucepan of boiling salted water until just tender, about 4 minutes. Drain in sieve and divide among demitasse cups, then add broth.
