Författare: perbruno

Tamarind- and Lemon Grass-Braised Oxtail with Mint and Coriander SaladOxtail is the king of slow cooking, its thick bone producing loads of flavour and a gelatinous texture. It’s best soaked in cold water for an hour, then brought to the boil in a pan of fresh water, simmered for 10 minutes and skimmed of any impurities. It needs a minimum of 3 hours cooking, but it’s well worth it. This recipe is from Asia, where, unlike in the fastidious UK, people actually prefer meat that sits close to the bone. The herby salad is more than just a garnish: it offsets the sweet depth of the meat with a sour and fragrant taste.

Preparation time : 25 minutes, plus 1 hour soaking

Cooking time : 3 hours 15 minutes

Total time : 4 hours and 40 minutes, including soaking time

Serves: 6

Ingredients

Spice paste

½ red onion, peeled and roughly chopped
4 garlic cloves, peeled
1 tsp ground turmeric
1 tbsp kaffir lime leaves, shredded
4 red chillies, roughly chopped and deseeded

Oxtail

2 tbsp groundnut oil

1kg oxtail, trimmed of fat, cut into lengths

2 lemon grass stems, halved

5 cm piece fresh ginger, sliced

1 x 100g jar tamarind

100ml sake

1 litre chicken stock

4 tbsp honey

2 sweet potatoes, peeled and cubed

6 tbsp fish sauce

Salad

15g coriander leaves

10g mint leaves

12 salad onions, sliced

1 red chilli, deseeded and sliced

2 tbsp fish sauce

Juice of 1 lime

Method

1. Place all the ingredients for the spice paste into a food processor and blend until smooth.

2. Prepare the oxtail by soaking and blanching it as detailed above, to remove any impurities. Heat the oil over a high flame in a casserole, dry the oxtail thoroughly and add it to the pot. Cook until golden on both sides – about 10 minutes – and add the spice paste. Give it a good stir to coat, then turn the heat to low to make sure the paste doesn’t burn. Cook for 1 minute, then add the lemon grass, ginger, tamarind, sake, stock, honey and fish sauce and bring to the boil. Tuck a circle of greaseproof paper over the meat inside the pan, cover with a lid and simmer over the lowest heat for 3 hours. The liquid should be gently bubbling, not boiling. After 2 hours of cooking, add the sweet potatoes and cook for a further hour with the oxtail.

3. Just before serving, mix the coriander and mint leaves with the onion, chilli, fish sauce and lime.

4. Remove the casserole from the oven, lift out the oxtail with a slotted spoon and put it on a plate, covered with greaseproof paper to keep warm. Skim off the fat, bring the juices to the boil and reduce for 10 minutes till thick. Season then serve with the juices and the herb salad.

via Tamarind- and Lemon Grass-Braised Oxtail with Mint and Coriander Salad recipe – Waitrose.com.

30 person(er) Ingredienser

1,5 kg stekar av rostbiff eller fransyska

2 msk salt

Marinad

75 cl vitt torrt vin

2 st stora morötter

8 st stjälkar selleri

2 st röda spanska pepparfrukter

10 st vitlöksklyftor

2 st citroner

1 dl pressad citronsaft

1 msk rosmarin

1 msk timjan

Tillagning

Köttet ligger i marinad 2 dygn och steks dagen före servering. Skär upp köttet en stund före, helst på skärmaskin så blir skivorna tunna och snygga. Garnera med rosmarinkvistar och strimlat citronskal.

1. Putsa köttet och bind det eventuellt med steksnöre.

Lägg dem i stora dubbla frysplastpåsar.

2. Skala och skiva morötter, skölj och skiva selleri. Hacka chilifrukterna och låt gärna kärnor och hinnor vara kvar.

Grovhacka vitlöken.

3. Blanda samtliga ingredienser till marinaden i en stor skål och fördela den därefter över köttet. Tryck ut luften ur påsarna så att köttet omsluts av marinad. Knyt igen påsarna väl och ställ dem kallt 2 dygn.

4. Sätt ugnen på 250°. Ta upp rostbiffarna ur marinaden – OBS, marinaden ska sparas! Torka köttet torrt och salta. Lägg stekarna i en långpanna, sätt i mitten av ugnen och stek ca 20 min.

5. Sänk ugnsvärmen till 150°. Häll marinaden runt om och stick en stektermometer i en av stekarna. Stek ytterligare 1-1 1/2 timmar tills termometern visar 58°. Ta ut och låt stekarna kallna.

6. Sila marinaden i en kastrull och koka den tills 4-5 dl återstår.

Låt kallna.

via Rostbiff, marinerad – Recept Middagstips GI Vegetariska Matrecept Hälsa Baka Fest Buffé Meny | Allt om Mat.

Ingredients

1.25g plain flour
1kg braising steak, such as chuck or blade, cut into bite-size chunks
5 tbsp sunflower oil
25g butter
225g small chestnut mushrooms, wiped clean
2 onions, halved and sliced
1 tbsp sugar
4 garlic cloves, crushed
300ml good-quality beef stock
300ml brown ale
1 tsp tomato purée
Leaves from 3 sprigs fresh thyme
3 tbsp Worcestershire sauce

For the mustard suet crust
350g self-raising flour, plus extra for dusting
1 tbsp English mustard powder
1 tsp salt
175g shredded beef suet
1 medium egg yolk, beaten

Method

1. Make the suet pastry. Sift the flour, mustard powder and salt into a bowl and stir in the shredded suet. Stir in 250ml cold water to make a soft dough. Wrap in cling film and chill.

2. To make the pie filling, season the flour, put into a bowl with the beef and toss well until all the meat is coated. Shake off the excess flour and reserve. Heat 3 tablespoons oil in a flameproof casserole, add half the beef and fry over a high heat until browned all over. Lift onto a plate and repeat with the rest of the beef. Set aside.

3. Add half the butter and all the mushrooms to the pan and fry briskly over a high heat for 2 minutes. Set aside with the beef.

4. Add the rest of the oil to the casserole with the onions and sugar, and cook over a medium-high heat for 20-30 minutes, stirring frequently, until caramelised. Add the rest of the butter and garlic, and cook for 1 minute. Stir the reserved flour into the onions, followed by the stock, ale, tomato purée, thyme leaves and Worcestershire sauce. Bring to the boil, stirring, then return the beef and mushrooms to the pan, season, partially cover, and simmer for 11/2 hours, or until the beef is tender and the sauce has reduced and thickened.

5. Preheat the oven to 220°C/fan200°C/gas 7. Spoon the mixture into a deep 2-litre oval pie dish. Push a pie funnel or piping nozzle into the centre.

6. Unwrap the pastry and roll it out on a lightly floured surface into a disc slightly larger than the top of the dish. Cut off a thin strip from the edge, brush with a little water and press onto the rim of the dish. Brush with more water. Cut a small cross in the centre of the pastry and lay over the dish so that the pie funnel or nozzle pokes through. Seal the pastry edges, trim away the overhanging pastry, then crimp the edges. Brush the pastry lid with the beaten egg yolk mixed with a little water. Bake for 30-35 minutes, until the pastry is crisp and golden-brown.

Nutritional info

Per serving: 873kcals, 52.8g fat (22.3g saturated), 46.4g protein, 60.9g carbs, 8.6g sugar, 2.2g salt

Wine Recommendation

Wine note: A good claret (red Bordeaux) is a traditional match and hits the spot. Pick a mature one. Or go for a glass of ale.

via Beef, caramelised onion and ale pie Recipe | delicious. Magazine free recipes.