Gesundheit.
Mar. 2nd, 2009 06:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Behi Buztanak Ana Goriren Zaltzan.
2 lbs oxtails, rubbed with salt and pepper
2 Tbsp olive oil (I used pork fat)
1 cup chopped celery
1 medium yellow onion, peeled & chopped
2 carrots, sliced
3 (hah!) cloves garlic, peeled & chopped
2 shallots, peeled & chopped
1 handful chopped parsley
1 Tbsp flour
1 cup stock
1 cup red wine
2 bay leaves
1/2 tsp thyme
Brown the seasoned oxtails in the oil in successive batches, removing from the pan as needed. Saute the veg in the remaining oil. When the onion is clear, stir in the flour and saute a few minutes longer. Add all the rest and simmer partially covered for 2 hours, until tender. Stir occasionally.
What worked: A nice recipe for a cool rainy day, and it kept the kitchen warm. Braised meat in silky yummy brown goo.
What didn't: There was too much liquid at first, but it reduced down nicely. The oxtails didn't cook to spoon-tenderness; it might work better in a 325 oven instead of on the stove. Also then I wouldn't have to stir to avoid a burned ring of veg on the bottom.
Will I make it again? Absolutely.
What I'm reading: Jay Lake, Mainspring
2 lbs oxtails, rubbed with salt and pepper
2 Tbsp olive oil (I used pork fat)
1 cup chopped celery
1 medium yellow onion, peeled & chopped
2 carrots, sliced
3 (hah!) cloves garlic, peeled & chopped
2 shallots, peeled & chopped
1 handful chopped parsley
1 Tbsp flour
1 cup stock
1 cup red wine
2 bay leaves
1/2 tsp thyme
Brown the seasoned oxtails in the oil in successive batches, removing from the pan as needed. Saute the veg in the remaining oil. When the onion is clear, stir in the flour and saute a few minutes longer. Add all the rest and simmer partially covered for 2 hours, until tender. Stir occasionally.
What worked: A nice recipe for a cool rainy day, and it kept the kitchen warm. Braised meat in silky yummy brown goo.
What didn't: There was too much liquid at first, but it reduced down nicely. The oxtails didn't cook to spoon-tenderness; it might work better in a 325 oven instead of on the stove. Also then I wouldn't have to stir to avoid a burned ring of veg on the bottom.
Will I make it again? Absolutely.
What I'm reading: Jay Lake, Mainspring
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Date: 2009-03-02 04:42 pm (UTC)no subject
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Date: 2009-03-02 05:36 pm (UTC)