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Feb. 28th, 2011 07:27 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Oxtail Stew.
This may seem to be the same as a couple other Resolution Recipes I've done in the past, but I assure you that this is completely different.
4 lbs oxtails, cut in 1" pieces
3 Tbsp peanut oil (I used rendered guanciale fat)
4 carrots, chopped
2 turnips, peeled and diced (I used rutabagas, because that's what came in our veg box)
4 stalks celery, coarsely chopped
2 onions, peeled and chopped
(I added about half a head of garlic, chopped)
3 cups stock
1 cup red wine
2 bay leaves, crushed
1 tsp thyme
1/2 cup parsley
salt and pepper to taste
roux, if needed to thicken
Brown the oxtails in a large pan with the oil. When they are a good dark brown, remove them from the pan and replace with the carrots, turnips, celery, and onions. When the mixture is a little brown, add the oxtails and the remainder. Simmer in a 325 oven for 2 1/2 hours, or until the meat is spoon-tender. Thicken with a roux if desired.
Serve with beer or cider, and bread to sop.
What worked: It was good.
What didn't: The sauce worked better as a base for pasta or grain than for bread.
Will I make it again? Sure, why not. I like braised meat when the weather's cold. And it's a pleasant way to disguise turnips.
This may seem to be the same as a couple other Resolution Recipes I've done in the past, but I assure you that this is completely different.
4 lbs oxtails, cut in 1" pieces
3 Tbsp peanut oil (I used rendered guanciale fat)
4 carrots, chopped
2 turnips, peeled and diced (I used rutabagas, because that's what came in our veg box)
4 stalks celery, coarsely chopped
2 onions, peeled and chopped
(I added about half a head of garlic, chopped)
3 cups stock
1 cup red wine
2 bay leaves, crushed
1 tsp thyme
1/2 cup parsley
salt and pepper to taste
roux, if needed to thicken
Brown the oxtails in a large pan with the oil. When they are a good dark brown, remove them from the pan and replace with the carrots, turnips, celery, and onions. When the mixture is a little brown, add the oxtails and the remainder. Simmer in a 325 oven for 2 1/2 hours, or until the meat is spoon-tender. Thicken with a roux if desired.
Serve with beer or cider, and bread to sop.
What worked: It was good.
What didn't: The sauce worked better as a base for pasta or grain than for bread.
Will I make it again? Sure, why not. I like braised meat when the weather's cold. And it's a pleasant way to disguise turnips.
