Oxtail is traditionally cooked in red wine, but Guinness stout makes a good substitute.Click here to see the Cooking with Guinness story.Adapted from “The Country Cooking of Ireland” by Colman Andrews.
This sandwich has a bit more complexity than your average grilled cheese. The oxtail marmalade and the smoked tomato sauce definitely add a gourmet kick.
I adore this recipe, even though it takes two days to make. Yep! That is right, two days. You could hurry things along and do it in a day, if you don’t have the time, but it is worth making the time for this recipe.
What takes so long is that there is roasting and simmering that takes place... The longer I do each step, the more intense this recipe gets. And how it smells while cooking is insanely good. Usually when I am planning a "stock making" weekend, I plan to do other things around the house that need to be done, so I don’t feel like it was a wasted weekend. Or, I indulge, by making stock and enjoying a few good movies or a book.
Head to the butcher and pick up your ingredients and then kick back and enjoy yourself; as soon as you pour yourself a bowl of soup made with this stock you will be thanking yourself (and me).
Click here to see The Principles of Making Stock.
This is a great recipe for those cold winter nights. You can substitue with big chunks of beef or even lamb chops if you wish. It is even better if it is made the day before and left to sit overnight as the flavour improves.
I had never tried oxtails before, but decided to give them a try after seeing them in the grocery store. Finding a recipe was a little harder, but we enjoyed this easy recipe from The Canadian Living Cookbook.
1 Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice. 2 Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons. 3 Add ...
In a bowl combine flour with salt and pepper. Coat the oxtail pieces on all sides with seasoned flour. In a kettle melt butter and brown oxtail pieces (about 4-5 minute per side). Add onion and continue sauteing, stirring with a wooden spoon, for ...
