Beef File Gumbo

Directions

1. 1
   In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking.
2. 2
   Pat shanks and short ribs dry and season with salt and pepper.
3. 3
   Brown shanks and short ribs in oill in batches, without crowding, transferring to a 9 1/2-to-10 quart heavy kettle.
4. 4
   In fat remaining in skillet cook onions and bell peppers over moderate heat, stirring occasionally, until vegetables are softened.
5. 5
   To beef in kettle add water, beef broth, and onion mixture and bring to a boil, stirring occasionally.
6. 6
   Simmer mixture, uncovered, until shanks are very tender, about 2 1/2 hours, and stir in garlic and cayenne.
7. 7
   With a narrow knife ease any marrow remaining in shank bones into mixture and discard shank and short rib bones.
8. 8
   Beef mixture may be prepared up to this point 3 days ahead, cooled completely, uncovered, and chilled, covered.
9. 9
   Skim fat from beef mixture.
10. 10
    Reheat mixture if preciously chilled.
11. 11
    Bring beef mixture to a bare simmer and stir in file powder.
12. 12
    Cook gumbo over moderately low heat , stirring occasionally, 5 minutes.
13. 13
    (Do not let gumbo boil with file powder; or will become stringy.)
14. 14
    Serve gumbo ladled over rice in large soup plates.