Text 24250, 75 rader
Skriven 2009-05-20 21:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: POLLUTION 90520
===========================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> Deciding on how Australia can reduce its contribution to the world's
 GJ> CO2 is difficult when its greatest value export is coal.  Our
 GJ> politicians have a touching, child-like faith in the unproven ability
 GJ> of engineers to economically suck CO2 out of power station effusions
 GJ> and confine it safely underground for ever.

Grow tree plantations! You need 36 large trees to offset one tonne
of CO2 (about 700 trees requiring .6 acres, per capita)

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

     Title: BFT Braised Oxtail
Categories: British, Beef
  Servings: 4

    1.4 kg Oxtails, trimmed & cut into
           pieces (3 lb)
      2 TB Plain flour
     15 g  Butter (1/2 oz)
      1 TB Vegetable oil
      2 lg Onions, sliced
    900 ml Beef stock (1 1/2 pints)
    150 ml Dry red wine (1/4 pint)
      1 TB Tomato puree
    1/2    Lemon, zest only
      2    Bay leaves
    225 g  Carrots, thinly sliced (8
           oz)
    450 g  Parsnips, cut into chunks (1
           lb)
           Fresh parsley chopped for
           garnish

Cook long and slow - that's the rule for oxtail. All the hours spent
simmering will be amply repaid when you taste the rich tender meat
and juices. If you cook it the day before, the cooled fat is much
easier to remove. 

Coat the oxtail pieces in the four. Heat the butter and oil in a
large flameproof casserole and brown the oxtail pieces, a few at a
time. Remove with a slotted spoon. 

Add the onions to the casserole and fry for 5 minutes until lightly
brown. Stir in any remaining flour, the stock, red wine, tomato
puree, lemon rind and bay leaves.

Bring to the boil and put in the meat. Cover and simmer for 3 hours,
then skim well. 

Stir in the carrots and parsnips into the casserole. 

Re-cover the casserole and simmer for a further 30 minutes until the
meat is quite tender. 

Skim off all the fat from the surface of the casserole and garnish
with parsley.

From: The Great British Kitchen 
The British Food Trust
www.greatbritishkitchen.co.uk

MMMMM-------------------------------------------------

Cheers

YK Jim


... Darn! Those palm trees are blocking my view of the Gulf!

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