Later On

A blog written for those whose interests more or less match mine.

What’s that word for when the batteries in all your devices expire at the same time? Plus oxtails recipe.

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My Kindle, my bluetooth headphones (for watching movies), and my iPhone: all batteries currently recharging.

So in the meantime I made up a recipe (still subject to change) for tomorrow:

1.5 Tbsp olive oil
1.2-1.5 kg oxtails dredged in seasoned flour
3 leeks
10 cloves garlic
1 bunch small carrots, sliced
1 cup chopped celery
1 bunch parsley, chopped
4 tsp dried thyme
3 tsp dried savory
2 tsp ground cardamon
2 Tbsp tomato paste
1 pt bone broth
juice of 2 lemons
several dashes Maggi
2 tsp fish sauce
2-3  Tbsp cognac

Trim excess fat from oxtails before dredging in flour. (I put 1/2 cup of flour in a plastic bag along with a tablespoon of salt and a tablespoon of freshly ground paper and shook the bag to coat the oxtails. A)

Heat oil and brown oxtails. I used my 6-qt pot; the 4-qt sauté pan would never be big enough.

Remove oxtails from the pot. Add the leeks and sauté for a few minutes.

Add garlic, carrot, celery, and tomato paste and sauté for a few more minutes to brown the paste..

Add parsley and herbs and cardamon and sauté for a few minutes.

Return the oxtails to the pot and add bone broth, lemon juice, Maggi, fish sauce, and cognac. Cover and put in 200ºF oven for 8 hours, then 250ºF for 2 hours.

Use tongs to remove bones and shake meat off bones. You may need to use a spoon to scrape the meat off. Discard the bare bones.

Skim off excess fat

Eat with great gusto.

If I were making this just for me, I’d include 1-1.5 lbs mushrooms, and also some crushed red pepper.

BTW, I’m finding I really like Victoria Distillers Empress 1908 Gin—the purple one.

UPDATE: I’ve now made it, and I also highly recommend Unruly Gin, made from spirits distilled from mead.

Written by Leisureguy

6 November 2018 at 5:06 pm

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