andrew's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating
Bones: Recipes, History, and Lore
By Jennifer Mclagan
William Morrow Cookbooks - 2005
Braised Hock with Fennel Three Ways : page 80
A tasty and fairly simple way to do a less-common cut of pork. I didn't have a fennel bulb or pastis/Pernod, so this wasn't quite as licorice flavoured as the recipe should be, nevertheless the end result was a nicely braised piece of meat, falling off the bone, with a tasty sauce.
Like many similar recipes, it improves overnight - the leftovers were excellent with pasta and with rice over the two days after we made this.
useful (1)
Braised Oxtail with Root Vegetables : page 47
We enjoyed this very much. It's a fairly standard treatment of oxtail (she does an interesting sounding Asian spiced version too, which I'd like to try). You brown the pieces and then cook up carrots, celery, onion and garlic, then deglaze with red wine, add stock and tomato paste and braise the oxtail for several hours.
What I like about this recipe is that once the braising is done, you remove the meat and strain the remaining braising liquid, then refrigerate both of them for a day or two. When you serve it up, you re-sauce it after removing the fat, and scatter carrots and parsnips (and turnips, but we didn't use them) over the meat and give it another hour in the oven.
It was great with buttered egg noodles and gave us leftovers for a couple of days.
A similar recipe on Epicurious is very well reviewed, for those who don't have this book but have a hankering for oxtail.
useful (0)