Tuesday, 12 June 2012
Oxtail in a hurry
Purists - avert your eyes, the rest of us, once again.... 'all hail the king of the test kitchen' - Luke Dale Roberts, thanks to him, the pressure cooker is coming out of the closet.
Yes, you read right-it says so in the latest Taste magazine, that not only does he endorse a particularly nifty AEG cooker, but admits that those delectable stocks, braises and even a risotto- from award winning restaurant La Colombe, were made in a pressure cooker.
Not one to need further coaxing to knock a few hours off a meal, I went one step further to sacrilege and used my favourite chef's recipe- Peter Gordon's from The Sugar Club.
Goes without saying, I improvised as usual, tossed a few things- I should also mention Peter Gordon's originally from down under and used kangaroo tail... I think a good tail is a good tail?
Recipe- Toss sliced oxtail in seasoned flour and brown nicely. Remove from oil, add veggies, roughly a cup of each, diced carrots, butternut squash, red onion, 3 cloves garlic-gently brown, add some stock (used chicken) stir to get scrapings off the bottom of pot, return the browned tail, add a tin of puree tomatoes, 1/2 cup sage leaves, 100 g unpitted green olives, 1/3 cup fish sauce, 1/2 cup soy sauce and top with wine- pressure away!
Garnish the oxtail with fresh thyme and oregano and some robust red wine for your hand.