serves 2-4
1 tablespoon coconut oil, ghee, or grassfed butter
4 ounces bacon, cut into 2 inch pieces
1-2 pounds beef oxtail, cut up
2-3 carrots, cut into 1 inch pieces
2 celery stalks, chopped roughly
1 medium yellow onion, chopped roughly
1 head garlic, outer paper layer removed and top cut off to expose garlic cloves
1 cup dry white wine
1-2 sprigs fresh rosemary
2 bay leaves
½ cup beef or pork bone broth
sea salt to taste
Preheat oven to 300 degrees F. In
an oven safe dutch oven or braising dish with lid, melt oil or butter.
Add bacon and cook until fat is rendered and bacon is crisp but not
burnt. With a slotted spoon, remove bacon and set aside. Salt
the oxtail, and sear it in the bacon fat, turning frequently, until
crisp on all sides (about 10 minutes). Remove oxtail and set aside. Add
carrots, celery, onion and cook until softened. Add garlic and cook for
about a minute, then add white wine and let it bubble for another
minute or so. Return oxtail and bacon to the pan and toss in rosemary and bay leaves. Cover and place in oven to braise slowly. After
about an hour of braising, check the pan and add broth if it has
started to become dry. Braise for another 1-2 hours, or until the meat
is falling off the bone. Check every 30 minutes or so and add more
liquid if necessary. Remove
the oxtail and let it cool so that you can easily handle it. Pull the
meat off the bone and return to the dutch oven and reheat on the
stovetop if necessary. Serve with a starchy vegetable, such as squash, potatoes, or sweet potatoes.
bacon recipe source: Jaime Hartman, Gutsy By Nature (@gutsybynature), September 9, 2013
Showing posts with label oxtail. Show all posts
Showing posts with label oxtail. Show all posts
Friday, July 17, 2015
Wednesday, November 21, 2012
2753. OXTAIL and BARLEY SOUP with BACON
serves 4-6
3 tablespoons olive oil
3 slice bacon, chopped
4 lbs. oxtails, cut into 3-inch segments
2 carrots, chopped
1 stalk celery, chopped
1 onion, chopped
2 cloves garlic, chopped
1 can (14 oz.) diced tomatoes, with juice
4 cups beef stock
1 cup dry white wine
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon five-spice powder (optional)
1/4 teaspoon freshly ground black pepper
2 cups water
1 cup pearl barley
1/4 cup minced fresh flat-leaf (Italian) parsley
croutons (recommended: garlic croutons)
In a large pot, heat oil over medium heat. Add bacon and saute until browned and crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels. Set aside. Increase heat to medium-high and add half the oxtails, cut ends down, to the pot; let cook, undisturbed, until browned, about 8 minutes. Turn to brown the other end, then brown the sides. Remove with a slotted spoon to a warm plate. Repeat with remaining oxtails. Reduce heat to medium and add carrots, celery and onion to the pot; saute until softened, 3 to 4 minutes. Return the oxtails and any accumulated juices to the pot and add garlic, tomatoes with juice, stock, wine, salt, marjoram, five-spice powder (if using) and pepper; bring to a boil. Cover, reduce heat to low and simmer gently until meat is falling off the bones, about 2 hours. Meanwhile, in a saucepan, bring water to a boil over medium heat. Add barley and a pinch of salt; cover, reduce heat to low and simmer until tender, about 20 minutes. Remove oxtails from the pot with a slotted spoon and let cool slightly, then pick the meat from the bones. Discard bones. Skim the fat from the surface of the soup with a large spoon. Return meat to the pot and add reserved bacon; reheat, if necessary. Taste and adjust seasoning with salt and pepper, if necessary. Divide barley among heated bowls and top with soup. Garnish with parsley and croutons.
bacon recipe courtesy of: 300 Sensational Soups by Carla Snyder and Meredith Deeds, 2008, pp. 166-167
3 tablespoons olive oil
3 slice bacon, chopped
4 lbs. oxtails, cut into 3-inch segments
2 carrots, chopped
1 stalk celery, chopped
1 onion, chopped
2 cloves garlic, chopped
1 can (14 oz.) diced tomatoes, with juice
4 cups beef stock
1 cup dry white wine
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon five-spice powder (optional)
1/4 teaspoon freshly ground black pepper
2 cups water
1 cup pearl barley
1/4 cup minced fresh flat-leaf (Italian) parsley
croutons (recommended: garlic croutons)
In a large pot, heat oil over medium heat. Add bacon and saute until browned and crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels. Set aside. Increase heat to medium-high and add half the oxtails, cut ends down, to the pot; let cook, undisturbed, until browned, about 8 minutes. Turn to brown the other end, then brown the sides. Remove with a slotted spoon to a warm plate. Repeat with remaining oxtails. Reduce heat to medium and add carrots, celery and onion to the pot; saute until softened, 3 to 4 minutes. Return the oxtails and any accumulated juices to the pot and add garlic, tomatoes with juice, stock, wine, salt, marjoram, five-spice powder (if using) and pepper; bring to a boil. Cover, reduce heat to low and simmer gently until meat is falling off the bones, about 2 hours. Meanwhile, in a saucepan, bring water to a boil over medium heat. Add barley and a pinch of salt; cover, reduce heat to low and simmer until tender, about 20 minutes. Remove oxtails from the pot with a slotted spoon and let cool slightly, then pick the meat from the bones. Discard bones. Skim the fat from the surface of the soup with a large spoon. Return meat to the pot and add reserved bacon; reheat, if necessary. Taste and adjust seasoning with salt and pepper, if necessary. Divide barley among heated bowls and top with soup. Garnish with parsley and croutons.
bacon recipe courtesy of: 300 Sensational Soups by Carla Snyder and Meredith Deeds, 2008, pp. 166-167
Tuesday, July 19, 2011
2263. OXTAIL with BACON, MUSHROOMS and BABY ONIONS
serves six
500 grams small beef shin pieces
125 grams rindless bacon, cubed
2 tablespoons oil
1 tablespoon butter
1-1,25 kg oxtail, trimmed of excess fat
2 teaspoons garlic & herb seasoning
1 teaspoon garlic pepper seasoning
3 large onions, chopped
3 large carrots, sliced
3 cloves garlic, sliced
1 bay leaf
3 tablespoons flour
2 cups red wine
2 cups water
2 tablespoons beef stock powder
2 tablespoons tomato pesto
250 grams whole button mushrooms
500 grams pickling onions
2 tablespoons olive oil
Brown the beef shin and bacon in the oil/butter mixture in a big, heavy-bottomed saucepan. Remove with a slotted spoon and keep aside. Brown the oxtail in batches in the same fat. Keep on one side. Season the meat with garlic & herb seasoning as well as garlic pepper seasoning. Brown the onions in the same pot. When golden-brown, add the carrots, garlic and bay leaf. Stir-fry for 3 minutes. Add the flour and blend in. Add the wine, water, stock powder and tomato pesto. Bring to the boil. Place the browned shin, bacon and oxtail back in the pot, cover and simmer very gently for 2½-3 hours until the meat is fork-tender.
Remove the bay-leaf. Blot off excess fat with a double layer of absorbent kitchen paper. Briefly brown the pickling onions and mushrooms in olive oil in a separate fry pan and add to the meat. Simmer for 15 minutes until onions are just tender. Adjust seasoning to taste.
bacon recipe courtesy of: Ina Paarman, Paarman Foods, Diep River, Cape Town, South Africa
500 grams small beef shin pieces
125 grams rindless bacon, cubed
2 tablespoons oil
1 tablespoon butter
1-1,25 kg oxtail, trimmed of excess fat
2 teaspoons garlic & herb seasoning
1 teaspoon garlic pepper seasoning
3 large onions, chopped
3 large carrots, sliced
3 cloves garlic, sliced
1 bay leaf
3 tablespoons flour
2 cups red wine
2 cups water
2 tablespoons beef stock powder
2 tablespoons tomato pesto
250 grams whole button mushrooms
500 grams pickling onions
2 tablespoons olive oil
Brown the beef shin and bacon in the oil/butter mixture in a big, heavy-bottomed saucepan. Remove with a slotted spoon and keep aside. Brown the oxtail in batches in the same fat. Keep on one side. Season the meat with garlic & herb seasoning as well as garlic pepper seasoning. Brown the onions in the same pot. When golden-brown, add the carrots, garlic and bay leaf. Stir-fry for 3 minutes. Add the flour and blend in. Add the wine, water, stock powder and tomato pesto. Bring to the boil. Place the browned shin, bacon and oxtail back in the pot, cover and simmer very gently for 2½-3 hours until the meat is fork-tender.
Remove the bay-leaf. Blot off excess fat with a double layer of absorbent kitchen paper. Briefly brown the pickling onions and mushrooms in olive oil in a separate fry pan and add to the meat. Simmer for 15 minutes until onions are just tender. Adjust seasoning to taste.
bacon recipe courtesy of: Ina Paarman, Paarman Foods, Diep River, Cape Town, South Africa
Monday, February 21, 2011
2115. OXTAIL STEW with BUTTER BEANS and BACON
serves four
1¼ kilograms oxtail
4 teaspoons cornflour
2 tablespoons vegetable oil
1 tablespoon salt
2 tablespoons blackpepper
4 rashers bacon
2 medium onion
1 clove garlic
4 medium carrots
1 cup tomatoes, chopped
½ liter hot water
2 stalks scallions
1 sprig thyme
2 cans butter beans
Cut oxtail in bite size pieces, slice onions and carrots, crush garlic, chop tomatoes and finely slice scallion. Trim away excess fat and place oxtail pieces in boiling water for 2-3 minutes to scald. Dry well on absorbent paper and coat with corn flour. Sprinkle with salt and pepper. Heat oil in heavy bottom pot and brown each piece of oxtail on both sides, removing when brown. Pour off excess oil. Dice bacon and fry for few minutes. Return oxtail to pot with bacon along with carrot, onion, garlic, tomatoes and hot water. Cover and simmer gently for 3 hours or until oxtail is almost tender. Use a pressure cooker if possible, to shorten the cooking time. At this stage add more liquid if necessary and correct seasoning. Cover and simmer for a final 20-30 minutes. Add the butter beans and allow to simmer for 3 minutes.
bacon recipe courtesy of: Caribbean Choice, 21175 Tomball Parkway #394, Houston, Texas 77070
1¼ kilograms oxtail
4 teaspoons cornflour
2 tablespoons vegetable oil
1 tablespoon salt
2 tablespoons blackpepper
4 rashers bacon
2 medium onion
1 clove garlic
4 medium carrots
1 cup tomatoes, chopped
½ liter hot water
2 stalks scallions
1 sprig thyme
2 cans butter beans
Cut oxtail in bite size pieces, slice onions and carrots, crush garlic, chop tomatoes and finely slice scallion. Trim away excess fat and place oxtail pieces in boiling water for 2-3 minutes to scald. Dry well on absorbent paper and coat with corn flour. Sprinkle with salt and pepper. Heat oil in heavy bottom pot and brown each piece of oxtail on both sides, removing when brown. Pour off excess oil. Dice bacon and fry for few minutes. Return oxtail to pot with bacon along with carrot, onion, garlic, tomatoes and hot water. Cover and simmer gently for 3 hours or until oxtail is almost tender. Use a pressure cooker if possible, to shorten the cooking time. At this stage add more liquid if necessary and correct seasoning. Cover and simmer for a final 20-30 minutes. Add the butter beans and allow to simmer for 3 minutes.
bacon recipe courtesy of: Caribbean Choice, 21175 Tomball Parkway #394, Houston, Texas 77070
Wednesday, November 18, 2009
1654. BRAISED OXTAILS with BACON, HOMEMADE NOODLES and TOMATO GREMOLATA
yields four servings
2 tablespoons olive oil
2 ounces slab bacon, cut into ¼-inch-by-1-inch pieces
3 tablespoons all-purpose flour
1½ teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 pounds oxtails, cut into 1-inch rounds
3 medium carrots, peeled, quartered, and cut into 1-inch pieces
2 stalks celery, split lengthwise and cut into 1-inch pieces
1 medium onion, peeled and cut in 1-inch pieces
1 medium leek, white part only, washed, quartered, and cut in 1-inch pieces
1 clove garlic, peeled and mashed
4 fresh plum tomatoes, peeled
1 cup red wine
1 cup chicken stock or water
2 tablespoons red wine vinegar
herb bouquet made with 12 parsley stems, 4 thyme sprigs, 2 marjoram sprigs, 1 bay leaf
1 recipe basic pasta dough (see recipe), rolled and cut into ½-inch-wide noodles
2 tablespoons unsalted butter
Tomato Gremolata (see recipe)
Preheat oven to 350°F. Place a heavy-bottomed ovenproof pot or skillet over medium heat. Add the olive oil and the salt pork or bacon and brown, rendering the fat. Remove the browned pieces and set aside. Mix the flour with 1 teaspoon of the salt and ¼ teaspoon of the pepper. Dredge the oxtails with the seasoned flour and brown on all sides in the pot. Remove the oxtails and set aside. Pour out all but 2 tablespoons of the fat in the pot and add the carrots, celery, onion, and leeks. Sauté the vegetables for about 10 minutes or until golden brown.
Add the garlic, tomatoes, oxtails, salt pork or bacon, wine, stock, vinegar, and herb bouquet, and the remaining salt and pepper. Bring to a simmer on top of the stove, cover, and place in the preheated oven. Cook slowly until the oxtails are very tender, about 2½ hours. Skim the fat from the surface of the cooking liquid. May be prepared up to a day ahead and refrigerated. Reheat before serving. Cook the noodles until tender in boiling salted water. Drain and toss with the butter. Place noodles on serving plates, top with the oxtails and the vegetables. Sprinkle with the Tomato Gremolata.
TOMATO GREMOLATA
yields ½ cup
¼ cup tomato concasse (see recipe)
¼ cup parsley, coarsely chopped
1 cup minced shallots
½ teaspoon minced garlic (approximately 1 large clove)
minced zest of 1 lemon
½ teaspoon olive oil
1/3 teaspoon malt vinegar
¼ teaspoon fresh ground black pepper
Combine all the ingredients in a small mixing bowl just before serving.
TOMATO CONCASSE
yields about ½ cup
1 medium-size tomato
It is important to choose a firm, ripe tomato. Core the tomato and make a small on the bottom with a sharp paring knife. Blanch the tomato in boiling salted water for 10 seconds. Immediately remove the tomato and immerse in ice water to stop the cooking.
Peel and cut the tomato in half. Over a bowl, carefully squeeze tomato half to remove seeds and juice, leaving the tomato intact as much as possible. Reserve seeds and juice, for stocks or soups. Cut the tomato into ¼-inch cubes or as directed in the recipe you are using.
BASIC PASTA DOUGH
yields four servings
1 cup oil-purpose flour
1 large egg
1 teaspoon olive oil
Measure the flour onto a smooth work surface. Make a well in the flour and add the egg and olive oil. Begin stirring the egg and the oil with a fork, gradually incorporating the surrounding flour. Continue mixing until a stiff dough is formed. Not all the flour will be used. Knead in as much of the remaining flour as the dough will absorb. The dough should be stiff. Continue kneading for 2 or 3 minutes until the dough is smooth. Wrap tightly in plastic wrap and let the dough rest for 1 hour before rolling.
Roll the dough between the rollers of a pasta machine, starting with the widest setting. Fold the dough in thirds the first two or three times through. Continue rolling with successively smaller settings. If the dough is sticking, flour lightly. Continue rolling to the desired thickness. For fettuccine or other noodles, let the dough dry for a minute or two before cutting according to the recipe. For ravioli, keep the dough sheets covered with a towel and use as soon as possible
bacon recipe courtesy of: Bradley Ogden, Bradley Ogden's Breakfast, Lunch & Dinner
2 tablespoons olive oil
2 ounces slab bacon, cut into ¼-inch-by-1-inch pieces
3 tablespoons all-purpose flour
1½ teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 pounds oxtails, cut into 1-inch rounds
3 medium carrots, peeled, quartered, and cut into 1-inch pieces
2 stalks celery, split lengthwise and cut into 1-inch pieces
1 medium onion, peeled and cut in 1-inch pieces
1 medium leek, white part only, washed, quartered, and cut in 1-inch pieces
1 clove garlic, peeled and mashed
4 fresh plum tomatoes, peeled
1 cup red wine
1 cup chicken stock or water
2 tablespoons red wine vinegar
herb bouquet made with 12 parsley stems, 4 thyme sprigs, 2 marjoram sprigs, 1 bay leaf
1 recipe basic pasta dough (see recipe), rolled and cut into ½-inch-wide noodles
2 tablespoons unsalted butter
Tomato Gremolata (see recipe)
Preheat oven to 350°F. Place a heavy-bottomed ovenproof pot or skillet over medium heat. Add the olive oil and the salt pork or bacon and brown, rendering the fat. Remove the browned pieces and set aside. Mix the flour with 1 teaspoon of the salt and ¼ teaspoon of the pepper. Dredge the oxtails with the seasoned flour and brown on all sides in the pot. Remove the oxtails and set aside. Pour out all but 2 tablespoons of the fat in the pot and add the carrots, celery, onion, and leeks. Sauté the vegetables for about 10 minutes or until golden brown.
Add the garlic, tomatoes, oxtails, salt pork or bacon, wine, stock, vinegar, and herb bouquet, and the remaining salt and pepper. Bring to a simmer on top of the stove, cover, and place in the preheated oven. Cook slowly until the oxtails are very tender, about 2½ hours. Skim the fat from the surface of the cooking liquid. May be prepared up to a day ahead and refrigerated. Reheat before serving. Cook the noodles until tender in boiling salted water. Drain and toss with the butter. Place noodles on serving plates, top with the oxtails and the vegetables. Sprinkle with the Tomato Gremolata.
TOMATO GREMOLATA
yields ½ cup
¼ cup tomato concasse (see recipe)
¼ cup parsley, coarsely chopped
1 cup minced shallots
½ teaspoon minced garlic (approximately 1 large clove)
minced zest of 1 lemon
½ teaspoon olive oil
1/3 teaspoon malt vinegar
¼ teaspoon fresh ground black pepper
Combine all the ingredients in a small mixing bowl just before serving.
TOMATO CONCASSE
yields about ½ cup
1 medium-size tomato
It is important to choose a firm, ripe tomato. Core the tomato and make a small on the bottom with a sharp paring knife. Blanch the tomato in boiling salted water for 10 seconds. Immediately remove the tomato and immerse in ice water to stop the cooking.
Peel and cut the tomato in half. Over a bowl, carefully squeeze tomato half to remove seeds and juice, leaving the tomato intact as much as possible. Reserve seeds and juice, for stocks or soups. Cut the tomato into ¼-inch cubes or as directed in the recipe you are using.
BASIC PASTA DOUGH
yields four servings
1 cup oil-purpose flour
1 large egg
1 teaspoon olive oil
Measure the flour onto a smooth work surface. Make a well in the flour and add the egg and olive oil. Begin stirring the egg and the oil with a fork, gradually incorporating the surrounding flour. Continue mixing until a stiff dough is formed. Not all the flour will be used. Knead in as much of the remaining flour as the dough will absorb. The dough should be stiff. Continue kneading for 2 or 3 minutes until the dough is smooth. Wrap tightly in plastic wrap and let the dough rest for 1 hour before rolling.
Roll the dough between the rollers of a pasta machine, starting with the widest setting. Fold the dough in thirds the first two or three times through. Continue rolling with successively smaller settings. If the dough is sticking, flour lightly. Continue rolling to the desired thickness. For fettuccine or other noodles, let the dough dry for a minute or two before cutting according to the recipe. For ravioli, keep the dough sheets covered with a towel and use as soon as possible
bacon recipe courtesy of: Bradley Ogden, Bradley Ogden's Breakfast, Lunch & Dinner
Saturday, August 16, 2008
1195. OXTAIL STEW with TOMATOES and BACON
serves 6
4 1/2 pounds oxtails
Paprika
All purpose flour
6 bacon slices, chopped
2 large onions, chopped
2 garlic cloves, minced
1/4 cup tomato paste
4 teaspoons plus 2 tablespoons chopped fresh rosemary or 1 teaspoon plus 2 teaspoons dried
2 cups dry red wine
1 28-ounce can Italian tomatoes, drained
1 14 1/2-ounce can beef broth
3/4 pound sugar snap peas
Sprinkle oxtails with paprika, salt and pepper. Coat with flour. Cook bacon in heavy Dutch oven over medium heat until fat is rendered, about 5 minutes. Remove bacon, using slotted spoon and reserve. Increase heat to high. Working in batches, add oxtails and cook until brown on all sides, about 10 minutes. Transfer oxtails to plate.
Add onions and garlic to Dutch oven, reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Mix in tomato paste and 4 teaspoons rosemary. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half, about 6 minutes. Add tomatoes, breaking up with spoon, Add broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover and simmer until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally, about 20 minutes.)
Add sugar snap peas to oxtails. Simmer stew uncovered until peas are just crisp-tender, about 2 minutes. Sprinkle stew with 2 tablespoons rosemary.
courtesy of: Bon Appétit, March 1994
4 1/2 pounds oxtails
Paprika
All purpose flour
6 bacon slices, chopped
2 large onions, chopped
2 garlic cloves, minced
1/4 cup tomato paste
4 teaspoons plus 2 tablespoons chopped fresh rosemary or 1 teaspoon plus 2 teaspoons dried
2 cups dry red wine
1 28-ounce can Italian tomatoes, drained
1 14 1/2-ounce can beef broth
3/4 pound sugar snap peas
Sprinkle oxtails with paprika, salt and pepper. Coat with flour. Cook bacon in heavy Dutch oven over medium heat until fat is rendered, about 5 minutes. Remove bacon, using slotted spoon and reserve. Increase heat to high. Working in batches, add oxtails and cook until brown on all sides, about 10 minutes. Transfer oxtails to plate.
Add onions and garlic to Dutch oven, reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Mix in tomato paste and 4 teaspoons rosemary. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half, about 6 minutes. Add tomatoes, breaking up with spoon, Add broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover and simmer until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally, about 20 minutes.)
Add sugar snap peas to oxtails. Simmer stew uncovered until peas are just crisp-tender, about 2 minutes. Sprinkle stew with 2 tablespoons rosemary.
courtesy of: Bon Appétit, March 1994
Friday, April 25, 2008
1082. BRAISED OXTAIL with BACON, VEGETABLES and PICKED WALNUT
serves 4
1 oxtail
1 oz butter
2 carrots
2 onions
1 turnip
1 rasher of streaky bacon
potato for garnish
salt & pepper to taste
1/2 pint beef stock
pickled walnut
gherkin
Thoroughly wash the tail, and divide it into four inch (10cm) lengths. Melt the butter in a casserole, and fry the pieces in it until nicely browned. Peel and cut into the slices the carrots, turnip and onions, and put them in the bottom of the casserole. On this put the rasher of bacon, and lastly the meat and seasoning. Pour over all the stock and braise as slowly as possible until the meat is cooked thoroughly, which will take two hours.
Garnish the whole dish with a little chopped pickled walnut and gherkin just when ready to serve.
courtesy of: Home Cookery Illustrated, 1955
1 oxtail
1 oz butter
2 carrots
2 onions
1 turnip
1 rasher of streaky bacon
potato for garnish
salt & pepper to taste
1/2 pint beef stock
pickled walnut
gherkin
Thoroughly wash the tail, and divide it into four inch (10cm) lengths. Melt the butter in a casserole, and fry the pieces in it until nicely browned. Peel and cut into the slices the carrots, turnip and onions, and put them in the bottom of the casserole. On this put the rasher of bacon, and lastly the meat and seasoning. Pour over all the stock and braise as slowly as possible until the meat is cooked thoroughly, which will take two hours.
Garnish the whole dish with a little chopped pickled walnut and gherkin just when ready to serve.
courtesy of: Home Cookery Illustrated, 1955
Friday, June 22, 2007
773. BRAISED OXTAIL with CEPES, SALSIFY, BACON and BEEF MARROWBONE
serves eight
8 medium-large pieces oxtail
3 tablespoons plain flour
Sea salt and pepper
150ml vegetable oil
60 grams butter
30 button onions, peeled
100 grams smoked bacon, cut into lardons
500 grams fresh cèpes, sliced lengthways
Small bunch thyme
1 bottle red wine
1 liter white chicken stock
10 sticks salsify
8 pieces bone marrow, 7.5cm tall
Season the oxtail and lightly flour, using 2tbs of flour.
Place a large casserole on to a medium heat and add the oil then the oxtail and colour all over, turning the oxtail on all sides every few minutes until golden brown. This should take no more than 10 minutes.
Remove oxtail from the pan and place on a tray. Add 25g butter then add the peeled button onions and lardons together and cook for 4-5 minutes on a low to medium heat until nicely golden. Remove and put on to the tray. Add another 10g butter to the pan and, when almost golden, add the cèpes and turn the heat up a little so they colour well. Season, and when evenly coloured all over, return the onions and bacon to the pan. After a few minutes add three-quarters of the thyme and the rest of the flour and cook for a couple of minutes more. Add the red wine and 750ml of the chicken stock. Return the oxtail to the pan, bring to a simmer and skim off any scum. Put into a 170°C oven for two hours - or longer - until the meat comes away from the bone.
Meanwhile, peel the salsify, wash and cut into 4-5cm batons. Place a sauté pan on a medium heat with the rest of the butter. Add the salsify and remaining thyme and a little seasoning. Move around the pan for 10 minutes until golden brown. Add the rest of the chicken stock and cook on a medium heat for about 10 minutes so the stock will reduce slowly and glaze the salsify at the same time. Put the marrowbone into the oven for the last 20 minutes with a little sea salt on it.
To serve, put a piece of oxtail at the front of each plate with the sauce and bacon over it and the bone marrow behind.
courtesy of: Tom Aikens Cooking, by Tom Aikens. Ebury Press, 2005
8 medium-large pieces oxtail
3 tablespoons plain flour
Sea salt and pepper
150ml vegetable oil
60 grams butter
30 button onions, peeled
100 grams smoked bacon, cut into lardons
500 grams fresh cèpes, sliced lengthways
Small bunch thyme
1 bottle red wine
1 liter white chicken stock
10 sticks salsify
8 pieces bone marrow, 7.5cm tall
Season the oxtail and lightly flour, using 2tbs of flour.
Place a large casserole on to a medium heat and add the oil then the oxtail and colour all over, turning the oxtail on all sides every few minutes until golden brown. This should take no more than 10 minutes.
Remove oxtail from the pan and place on a tray. Add 25g butter then add the peeled button onions and lardons together and cook for 4-5 minutes on a low to medium heat until nicely golden. Remove and put on to the tray. Add another 10g butter to the pan and, when almost golden, add the cèpes and turn the heat up a little so they colour well. Season, and when evenly coloured all over, return the onions and bacon to the pan. After a few minutes add three-quarters of the thyme and the rest of the flour and cook for a couple of minutes more. Add the red wine and 750ml of the chicken stock. Return the oxtail to the pan, bring to a simmer and skim off any scum. Put into a 170°C oven for two hours - or longer - until the meat comes away from the bone.
Meanwhile, peel the salsify, wash and cut into 4-5cm batons. Place a sauté pan on a medium heat with the rest of the butter. Add the salsify and remaining thyme and a little seasoning. Move around the pan for 10 minutes until golden brown. Add the rest of the chicken stock and cook on a medium heat for about 10 minutes so the stock will reduce slowly and glaze the salsify at the same time. Put the marrowbone into the oven for the last 20 minutes with a little sea salt on it.
To serve, put a piece of oxtail at the front of each plate with the sauce and bacon over it and the bone marrow behind.
courtesy of: Tom Aikens Cooking, by Tom Aikens. Ebury Press, 2005
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