December 10, 2012
Oxtail Ragu
When experimenting with interesting meat and different cuts, sometimes, you have to give up one thing to get a completely new dish. I originally wanted to do a rabbit ragu but couldn’t find any rabbit at any butcher shop so went for the oxtail instead. Oxtail can be somewhat bland so you have to make sure you season it properly.
Ingredients:
- 1 lb oxtail
- 1 lb stew beef, cut into large chunks
- 1/2 kobocha squash, deseeded and peeled, cut into large chunks
- 1 red onion, medium diced
- 1 serrano pepper, chopped
- 2 stalks celery, medium choipped
- 2 large carrots, cut into large chunks
- 1 turnip, cut into large chunks
- 1 glass red wine
- 4 cups chicken stock
- 4 tablespoons butter
- 1 block Parmesan cheese
- 1 tablespoon flour
- 2 bay leaves
- Sprig fresh rosemary, leaves picked off and coarsely chopped
- Sprig fresh thyme, leaves picked off and chopped
- 1 lb linguine
- 1 orange, zested
- 1 bunch fresh parsley
- Salt and pepper
To Make:
- Season the meat on all sides with salt and pepper.
- Heat up some olive oil to a large pot and sear the meat on all sides for a couple minutes on high heat just to get a nice browned side, not cooked through. Remove the meat with tongs and set aside.
- Add a bit more oil if necessary and add in the vegetables, serrano pepper, thyme, rosemary, and bay leaves. Cook for 10 minutes on medium-low heat , stirring occasionally.
- Add the meat and flour, stir everything together. Add the wine and 1/4 of the orange zest. Also, add a good pinch of salt and pepper. Stir. Pour in the stock. Add a bit more if the meat and vegetables aren’t just covered.
- Bring to boil, cover with a lid, and turn heat to medium-low. Cook like this for 3 1/2 - 4 hours. If the stew bubbles over, lower the heat a bit and cover with lid slightly askew.
- When the meat is tender and falling apart, fish out the oxtail, and pull the meat off the bones and put back in the stew. Discard the bones. Also, pull out the bay leaves.
- Add in most of the orange zest, the butter, and a good handful of shredded Parmesan cheese. Taste and if needed, add more salt and pepper.
- Cook pasta in a separate pot, and when al dente, add to the meat stew.
- Stir everything together, add fresh chopped parsley and some orange zest on top, and serve.
- Enjoy with fresh bread!
Hearty and delicious!
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March 9, 2012
Warm Winter Stew
Ingredients:
- 1 lb stew beef (cubed)
- 1 lb butternut squash (cubed)
- 2 potatoes (cubed)
- 2 large parsnips (cubed)
- 2 large carrots, diced
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 tablespoon tomato paste
- 1/4 cup red wine
- 2 pinches each of dried thyme, basil, and oregano
- 1 teaspoon chili flakes
- Salt and pepper
To make:
- Put cubed stew meat in a large pot. Add just enough water to cover the meat completely. Season with salt and pepper and chili flakes. Bring to boil, turn down the heat to medium-low, and simmer for about 45-60 mins with the lid partially on, until meat is tender. Turn down the heat if the water over boils.
- Add in chopped squash, potatoes, parsnips, and carrots. Add more water if it doesn’t cover all the veggies. Bring to boil, reduce heat to a simmer and let it stew for 30 minutes.
- In a small skillet on medium-high heat, saute in some olive oil the diced celery stalk and onion. When they soften, add in the tablespoon of tomato paste and 1/4 cup red wine. Add in the dried herbs. Stir everything together to make a nice mixture.
- Add the mixture to the stew and give everything a good stir.
- Taste and season with salt and pepper if needed.
- Enjoy with good bread!
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