Text 4825, 86 rader
Skriven 2006-08-23 22:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Picnic 2006
===================
 -=> Quoting Burton Ford to All <=-

 BF> The ribs were so good I never
 BF> bothered to put on any BBQ sauce at all. [sorry Dave]

That's a compliment Burt. Good barbecue shouldn't need sauce.

 BF> We had 6-8 ox sirloins

They must have been HUGE. [G]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barbecue-Braised Oxtail with Red Chili Beans
 Categories: Beans, Chilies, Beef, Onion
      Yield: 6 Servings
 
      6 lb Oxtails; trimmed
           Seasoned flour for dredging
      6 tb Vegetables oil
      3 c  Finely chopped onion
      3 lg Garlic cloves; minced
      1 tb Grated peeled fresh
           -gingerroot
    2/3 c  Firmly packed light brown
           -sugar
  1 1/2 c  Ketchup
      3 tb Dijon-style mustard
      1 c  Cider vinegar
    1/4 c  Worcestershire sauce
    1/4 c  Lemon juice
           Tabasco to taste
           Cayenne to taste
     28 oz can Italian tomatoes;drained
           -reserving the juice, and
           -chopped
      1 lb Dried small red chili beans;
           -soaked in water overnight
           -and drained
           Chopped scallion greens for
           -garnish
 
  Dredge the oxtails in the flour, shaking off the excess. In a heavy
  kettle heat 4 tablespoon of the oil over moderately high heat until it
  is hot but not smoking and in it brown the oxtails in batches,
  transferring them with a slotted spoon as they are browned to a plate.
  To the kettle add the remaining 2 tablespoon oil, in it cook the
  onion, the garlic, and the gingerroot over moderately low heat,
  stirring, until the onion is softened, and stir in the brown sugar,
  the ketchup, the mustard, the vinegar, the Worcestershire sauce, the
  lemon juice, the Tabasco, the cayenne, the tomatoes with the reserved
  juice, and salt and pepper to taste. Simmer the sauce, stirring
  occasionally, for 5 minutes, add the oxtails, and simmer the mixture,
  covered, stirring occasionally, for 2 1/2 hours.
  
  While the oxtails are cooking, in a large saucepan combine the beans
  with enough cold water to cover them by 2 inches, bring the liquid to
  a boil, and simmer the beans, covered, for 1 hour, or until they are
  tender. Drain the beans well and stir them into the oxtail mixture.
  Simmer the mixture, uncovered, stirring occasionally, for 30 minutes
  to 1 hour, or until the meat is very tender, and serve it sprinkle
  with the scallion greens.
  
  To quick-soak dried beans: In a colander rinse the beans under cold
  water and discard any discolored ones. In a kettle combine the beans
  with enough cold water to cover them by 2 inches, bring the water to a
  boil, and boil the beans for 2 minutes. Remove the kettle from the
  heat and let the beans soak, covered, for 1 hour.
  
  Gourmet March 1991
  
MMMMM
 


Cheers

Jim, in Yellowknife




... I'm exsperiencing more typos and spelling erors today then usul.
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