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Ox tail stew |
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Pork Pie
Cook's Assistant Joined: 30 August 2012 Status: Offline Points: 20 |
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Posted: 06 September 2012 at 01:59 |
This is one of my fav version by the doyen of British cooks, if you want to make it a bit more cheffy rest the cooked dish overnight remove the cooked ox tails and gently ease the tubes of meat of the bone, tie four tubes together with a strip of blanched green leek and reheat gently the centre to plate and spoon the hot gravy around.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Pork Pie,
Thanks so much for posting Delia´s Oxtail dish.
I am quite a fan of her´s as well as Jaime Oliver.
Shall give it a try during Corridas ( bull fighting season ) ...
It combines a real León, Castilla León touch with the alubias ( white beans = northern or navy beans ) or cannelli beans in Italian.
Thanks for posting and your contribution.
Marge.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I had a chance to get stewed oxtail today, but I got BBQ instead. So many good choices...
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Melissa,
How have u prepared your BBQ ribs ? Pork or beef or a mixture ?
Do you have a special sauce or salsa ?
Have lovely wkend.
Hope u have had a super summer.
Marge.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I actually bought these, from the local Dominican place. They came with yellow rice and were delicious. I keep hoping to be there on a day when they have their goat stew, which I hear is great.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Good Afternoon Melissa,
Kid (goat) stew is quite tasty. Have had lovely tender roast whole kid with a crisp exterior and melt in your mouth interior over in Jaraque, Guadalajara, Spain, which is about 50 km. from Madrid Capital; where it is the specialty of this ancient fortressed village. Domincanos have a great fondness for it too, as well as Puerto Ricanos. Have you ever prepared it ? I have the Jadraque Recipe and an Extremaduran kid stew one if you are interested, I could post them this weekend. Have great wkend. Marge.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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No. I've only eaten goat twice, as Indian food, but it was good,
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Melissa,
Yes, Daikon mentioned it is often found in Indian regional cuisines.
I have had Kid Roast several times, and truly enjoyed it.
I have had Kid Stew, and I truly preferred the Roast.
I know Jamaicans, Caribbean Island Peoples and Africans employ goat in their local cuisines.
In Spain, it is most common in the two regions I had mentioned; Jadraque, Guadalajara which is 50 kilometres from Madrid Capital and in parts of Extremadura, which is 3 hours via jeep or Express Coach ( Long Distance Bus ) from Madrid south west.
Cattle consume a tremendous amount of grazing pasture land grasses & herbs & flora, and thus, goats and sheep do not; and the Mediterranean is quite arid and dry; thus, ewe and goats were much more the common bill of fare ... However, beef, especially Steak ( rib eye) and Oxtail are big business here now too.
Ground beef is a common product for stuffing eggplants, zucchini, bell peppers and grape leaves ( parra in Spanish and Dolmades in Greece ).
Well, off to prepare an iced Espresso.
Have nice Sunday.
Marge.
Have nice Sunday.
Marge.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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