1. Pour ½ cup hot water over dried mushrooms in small bowl. 2. Let stand for ½ an hour. 3. Drain; reserving liquid. 4. Strain liquid through a fine sieve lined with damp kitchen towel. 5. Combine liquid and mushrooms. 6. Heat oil in large Dutch oven over high heat. 7. Add beef and bones in batches and brown well, turning frequently. 8. Transfer beef and bones to large bowl with a slotted spoon. 9. Add onions to pot. 10. Reduce heat to medium and saute until transparent, about 10 minutes. 11. Return beef and bones and any juices that have accumulated to pot. 12. Add wine, bay leaves, cloves and salt. 13. Boil until wine is reduced by half, about 10 minutes. 14. Mix in tomato paste and mushrooms with their liquid. 15. Simmer 5 minutes. 16. Add chicken broth. 17. Bring mixture to boil; reduce heat. 18. Cover and simmer gently until meat is tender, stirring occasionally, about 2 hours. 19. Uncover and simmer until sauce is thick and chunky, about 25 minutes longer. 20. Remove cloves and bay leaves (can be prepared 1 day ahead to this point). 21. Serve with potato gnocchi and a green salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
