Search inside this book

Other edition(s)

Bones: Recipes, History, and Lore
By Jennifer Mclagan
William Morrow Cookbooks - 2005
ISBN: 0060585374

Cooking on the Bone: Recipes, History and Lore

Braised oxtail with root vegetables

Page 50

Cuisine: English/Scottish | Course Type: Main Courses

(1 review)

Tags:

Single Review Display

11th June 2014

bunyip from Melbourne, VIC

Oxtail is always a bit of a bother because of the fat, but the method for this makes it easy to deal with. After an initial slow braise in wine and stock, remove the meat and discard the aromatics. You can then deal easily with the fat - I've got one of those nifty pouring jugs, but it will solidify in the refrigerator.

Next day simmer the jellied sauce with more red wine, pour over the meat, scatter blanched veggies on top and give it another hour uncovered in a moderate oven.

I was only making half quantity of the meat and veggies, but I have frozen the surplus sauce for use with steak or roast beef.

Absolutely delicious!

(0) comment (1) useful  

Login or register to add your own review of this recipe.