ok ... one more day and I'm off on vacation
I have one more day of work tomorrow and then I'm off on vacation. I just realized this while sitting here. I have a feeling of excitement and a bit of fear. Who knows? Like my friend said ... maybe I'll find myself in Paris as that is what people do while there. Find themselves. Anyways, I'll be back on June 23rd. But will still be online as I am bringing my laptop with me. For those that have my mobile phone number to reach me ... please SMS first as calling would mean long distance rates for all of us. I could get temporary SIM card but I'm just too lazy and I figured there won't be a whole lot of people calling me anyways. But I'm still reachable online though I will be checking it when I get back to the hotel so give me at least a one day notice.
Something I made today for lunch. Actually, most of this was made last weekend but since it took four hours to make and we had started the process way too late that by the time it was done, it was 10 PM and we were so hungry that we caved in and ordered McD's. So, in the fridge it went and we made it with pasta for lunch today.
What is it?? Why it's braised oxtail in red wine sauce. Haha ... yeah. Intense. Why did we end up making this? As you see, I would never attempt to make anything so time consuming in my life as this is one of those dishes that are better off ordered at a restaurant than doing it at home. But the boy loved ox-tail and for the past three places we went out for dinner, that is what he ordered. He was flabbergasted at how costly the dish was and was determined that HE could make this at home. Even though I told him ... no. It's not impossible but too time consuming and better left to a restaurant. And yes ... though it was tasty and yes, it did take us 4 hours to make, he learned the moral of the story. Ox-tail is best left to ordering at a restaurant.
Braised Oxtail in Red Wine Sauce
Braised Oxtail in Red Wine Sauce
From All Recipes
Serves 2-4
INGREDIENTS
2/3 (750 milliliter) bottle dry red wine
1/3 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1-3/4 pounds beef oxtail, cut into pieces
1 tablespoon and 1 teaspoon butter, divided
1-2/3 shallots, chopped
1-2/3 cloves garlic, chopped
1/3 onion, chopped
2/3 carrots, chopped
2/3 celery ribs, chopped
2/3 sprig fresh thyme
1/3 bay leaf
2/3 sprig flat-leaf parsley
1-2/3 cups beef broth
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
3. Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
4. Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
5. Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.
Something I made today for lunch. Actually, most of this was made last weekend but since it took four hours to make and we had started the process way too late that by the time it was done, it was 10 PM and we were so hungry that we caved in and ordered McD's. So, in the fridge it went and we made it with pasta for lunch today.
What is it?? Why it's braised oxtail in red wine sauce. Haha ... yeah. Intense. Why did we end up making this? As you see, I would never attempt to make anything so time consuming in my life as this is one of those dishes that are better off ordered at a restaurant than doing it at home. But the boy loved ox-tail and for the past three places we went out for dinner, that is what he ordered. He was flabbergasted at how costly the dish was and was determined that HE could make this at home. Even though I told him ... no. It's not impossible but too time consuming and better left to a restaurant. And yes ... though it was tasty and yes, it did take us 4 hours to make, he learned the moral of the story. Ox-tail is best left to ordering at a restaurant.
Braised Oxtail in Red Wine Sauce
Braised Oxtail in Red Wine Sauce
From All Recipes
Serves 2-4
INGREDIENTS
2/3 (750 milliliter) bottle dry red wine
1/3 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1-3/4 pounds beef oxtail, cut into pieces
1 tablespoon and 1 teaspoon butter, divided
1-2/3 shallots, chopped
1-2/3 cloves garlic, chopped
1/3 onion, chopped
2/3 carrots, chopped
2/3 celery ribs, chopped
2/3 sprig fresh thyme
1/3 bay leaf
2/3 sprig flat-leaf parsley
1-2/3 cups beef broth
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
3. Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
4. Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
5. Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.