Text 9901, 111 rader
Skriven 2007-01-03 00:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CARP  70101
===================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> clean water/remove the "mud vein"/soaked in salted water or a
 JW> mixture of water and milk/strong flavours like soy sauce and ginger

 GJ> In other words, do everything you can to remove as much as possible of
 GJ> the natural flavour, and then add strong sauces to cover up whatever
 GJ> is left.  As you say, "Why bother?".

You got it. I need send no more recipes. Back to tastier themes....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: 1997: Braised Oxtails With White Beans & Salsa Verde
Categories: Beef, Beans
  Servings: 6

           THE BEANS:
    3/4 lb large dried white beans,
           such as cannellini, Emergo
           or gigante
      6 c  water
      1    onion, peeled and halved
      1    bay leaf
           Salt and freshly ground
           pepper to taste
      3 TB extra-virgin olive oil
      2    garlic cloves, minced
    3/4 c  chopped canned
           tomatoes
           THE OXTAILS:
      1 TB olive oil
  3 1/2 lb oxtails, cut into
      1    inch lengths (see Note)
           Salt and freshly ground
           pepper to taste
    3/4 c  water
     12    sprigs fresh thyme
           THE SALSA VERDE:
    1/2 c  minced parsley
    1/2 c  extra-virgin olive oil
      6    anchovy fillets, minced
      3 TB capers, chopped
      3 TB fine
           breadcrumbs
      1 lg garlic clove, minced
  1 1/2 TB red wine vinegar
           Salt to taste

Oxtails aren't on everyone's menu, but these are wonderful; braised to
fork-tenderness and served atop a bed of succulent white beans. The
salsa verde is the crowning touch. Its flavors bring a fresh
herby-acidic touch to lighten the hearty fare. Staff comments ran from
"Yes!" to "Yum," "Really outstanding" and "A lovely dish." From Janet
Fletcher, who has been on the Chronicle Food staff since 1993. Fletcher
is author of "Fresh from the Farmers' Market," "The Cheese Course" and
"California" (Williams-Sonoma New American Cooking), among other
cookbooks.

INSTRUCTIONS: To prepare the beans: Soak the beans overnight in water to
cover by 1 inch. Drain and place in a large pot. Add the water, onion
and bay leaf. Bring to a simmer, skimming any foam that collects on the
surface; partially cover and adjust heat to maintain a slow simmer. Cook
until the beans are tender, 1 hour or more (cooking time will depend on
the age of the beans). Season with salt and pepper and let cool in the
cooking liquid. Drain when cool, reserving the liquid. Discard the bay
leaf and onion.

Heat the olive oil in a large skillet over moderate heat. Add the garlic
and saute for 1 minute to release its fragrance. Add the tomatoes and
cook for 3 minutes to soften slightly. Add the beans and enough of the
reserved cooking liquid to make them brothy. Cover and simmer gently for
about 15 minutes to blend the flavors. Taste and adjust seasoning.

To prepare the oxtails: Preheat the oven to 325 . Heat the olive oil in
a large skillet over high heat. Add the oxtails (in batches if
necessary), season well with salt and pepper, reduce heat to medium and
brown well, then turn and brown the second side. Transfer the oxtails to
a baking dish just large enough to hold them in a single layer.

Pour off any fat in the skillet. Return the skillet to high heat, add
the water and deglaze, scraping the bottom of the pan with a wooden
spoon to dislodge and dissolve any flavorful bits. Pour over the
oxtails, scatter thyme sprigs in the dish, cover and bake until tender,
2 1/4-2 1/2 hours.

To prepare the salsa verde: Combine the parsley, oil, anchovies, capers,
breadcrumbs, garlic and vinegar. Season with salt.

To serve: Divide the oxtails among warmed serving plates, leaving the
fat behind in the baking dish. Put a generous spoonful of salsa verde on
top of the oxtails. Spoon the beans around the meat.

Note: Because many butcher shops don't regularly stock oxtails, call a
day or two ahead to guarantee availability.

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




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