Some may cringe at the mere mention of "oxtail" but if you have grown up eating things like tripe, cow's tongue and head cheese then oxtail is just another protein. One of my favorite dishes is Osso Bucco which my husband makes with veal shanks. I was feeling adventurous the other day and decided to try this recipe out with a little change, oxtail instead of veal shanks. Having never made this dish before I perused a few recipes and then decided on my own version. I followed the main points and as per usual went off on my own tangent. I chopped, dredged, and seared then had to transfer it to a larger dish to go in the oven. If you know me I have a tendency to go overboard when it comes to making dinner and it is very often that unexpected guests will find themselves at my table. This time however I decided that it would be a great idea to have left overs for the following day. The braising began and finished with dinner being served promptly at 6pm. If you have ever cooked oxtail before you will know that longer is better when cooking it. I however had never actually cooked it myself and from the oven it was pulled much too soon! The taste was delightful but the texture was a little tough. I plunked it back in the oven and let it go for another few hours. The next night's dinner was a dream with the meat tender and falling off the bone. Now that's how it's done!
No comments:
Post a Comment