Text 245, 125 rader
Skriven 2006-04-11 17:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BREAKFASTS 509
======================
 GJ> I can imagine the scene, with people at other tables, one after
 GJ> another noticing what you are doing, pausing, waiting for your head to
 GJ> explode or your ears to drop off, and then when that didn't happen,
 GJ> taking a big spoonful themselves, with disastrous results.

I look enough like a suspicious character that seldom do
people follow my lead on anything.

 GJ> I see that, "US wine giant Constellation Brands, owner of the Hardy
 GJ> Wine Company, has purchased Canada's largest winemaker for $1.8
 GJ> billion.  Already the world's largest wine group, the deal will ensure
 GJ> it secures a 4.3% share of the total global market.  Twelve new
 GJ> wineries and labels, including Western Australia's Goundry Wines and
 GJ> Amberley Estate, will be added to ... its range of brands."

It does have a large and varied stable, including some brands
of excellent repute. Anywhere there's a dollar to be made,
I suppose.

Sunday Supper Oxtail Patties
Cat: offal delicious
Serves: 2

1 oxtail
flour
olive oil
1 onion, chunked
2 carrots, chunked
2 stalks celery, chunked
whole herbs
bay leaves
peppercorns
h - tomato coulis
2 md tomatoes, peeled, seeded, chopped
2 Tb red wine vinegar
h - seasonings
3 cloves garlic, chopped
2 Tb chopped parsley
vegetables to taste, optional
- carrots, celery, peppers, etc.
s, p

You should already be a true lover of oxtail to undertake this
recipe. It's labor-intensive and time-consuming, but results in
a succulent Sunday supper of pure oxtail meat without all the
grease and bones that oxtail dishes are usually associated with.

For this dish to be ready by Sunday evening, you must start on
Saturday. Cooking is a 5-step process. The oxtail is slowly
braised, then chilled so you can degrease it. After degreasing,
it's reheated so you can easily separate the flakes of meat from
the bone and gelatinous tissue surrounding the meat. The meat is
then mixed with a reduced tomato coulis and seasonings, pressed
into individual molds and baked for 20 min.

Yes, it's a lot of work! But it is well worth the effort for
those who crave the taste of oxtail, but don't want to mess with
the bones and gelatinous tissue at the dinner table.

Coat the cut-up oxtail pieces with flour and brown them in oil.
Remove meat and set aside. In the same pan, saute onion, carrots,
and celery stalks. Return the meat to the pan and add a small
handful whatever fresh herbs you have on hand (parsley, marjoram,
savory, etc.), a few dry bay leaves, and a few dried peppercorns.
Add just enough water to cover the meat. Cook (covered) over a
low flame for about 6 hr (a crock pot is ideal).

Remove the oxtail from the broth. Discard the cooking vegetables
and thoroughly chill the meat and the broth separately (overnight
is best). Remove the chilled layer of grease which has formed on
the surface of the broth and set aside the degreased broth until
ready to use later in the recipe. Pick off as much congealed
grease as you can from around the chilled meat.

Reheat the meat just enough to make it supple (about 10 min in a
325F oven) and while it is still warm, separate the meat flakes
from the bone and surrounding gelatinous tissue. Discard this
waste, reserving the clean oxtail meat.

Make the tomato coulis: Combine tomatoes and vinegar in a
nonreactive saucepan. Reduce to 4 Tb. Adding vinegar to the
coulis helps to reduce the fatty taste of the oxtail meat.

Roughly chop the oxtail meat and mix it with the reduced coulis,
1/3 c broth, 2-3 cloves chopped garlic, and 2 Tb chopped parsley.
(At this point, you could also add vegetables to lighten the meat
preparation. Add partially cooked carrot slices, chopped celery,
seeded and skinned red or green peppers, etc.). Correct seasoning.
Mix thoroughly and press the mixture into individual serving size
molds. Bake in a 375F oven for about 20 min.

To serve: Run a sharp knife around the edge of the mold and invert
it onto warm serving plates. (Because bouillabaisse bowls have
slightly curved bottoms, they work only if you put the oxtail
patty in the center of the bowl and build vegetables around it.
Otherwise, a flat plate is more suitable.)

We served this with roasted asparagus and roasted baby carrots.
The asparagus was napped with balsamic vinegar and grated parmesan
cheese after roasting. The vinegar in the oxtail patty nicely
echoes the balsamic on the asparagus.

Notes:
Oxtail: An oxtail is usually precut by the butcher into 3/4"
pieces, cutting between each knuckle in the tail. One oxtail,
when fully cleaned according to this recipe, serves 2 people
with a little left over.

Herbs: Don't chop the herbs. Add them as whole stalks so they
can be easily removed after cooking.

Broth: Freeze the remaining broth in small containers. The
broth can be used as a base for sauces and to enhance soups -
basically in any recipe where you would use a fond blanc (a
gelatinous broth made from veal bones and calves hooves).

Molds: I use round metal molds 4" in diameter and 1.25" high.
The quantity of meat from one oxtail should yield 3 molds of
this size. If you don't have small molds for baking, you could
probably make hand-shaped patties and brown them in a frying pan.

sundaysupper.com
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