Who's That Girl

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WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!

Monday, July 5, 2010

My Best Oxtails to Date

One day while living in Beaumont, Texas, a co-worker encouraged me out to lunch. I am typically not the long-going person, but obliged. Having learned I had never had oxtails, she told me I *must* have them.

She took me to Richard's Cafe, among the anchor restaurants in Beaumont, from what I understood at the time. The food was full of soul, came in large portions and was prone to put you immediately to sleep afterward.

I feel immediately in love! The oxtails, served in deep, rich gravy with sides (re: obstructions) I don't quite recall, were tender and succulent. I had to ask several times: "More napkins, please." I have attempted oxtails numerous times at home, but never has it come so close to heaven as this. It took four hours from preparation to first bite -- the short version -- with the oxtails purchased from Tucson's own 17th Street Market.

My method:

I sprinkled each oxtail with salt, then prepared a spice combination that included: basil, Old Bay seasoning, paprika, onion salt, crushed mustard seed, cayenne pepper, cumin and a garlic and onion marinade. I then browned the oxtails in a dutch oven with a bit of olive oil. During the browning process, I added sweet and red onions, fresh garlic and red bell peppers. When the mixture began to caramelize, I added 1/4 cup of tomato sauce, 1/2 of water and about two cups of chicken broth with half of one chopped tomatoes (skins included). I let this boil swiftly, then brought it down for a simmer for one hour.

After an hour, I added about 1/2 cup of broth and a pinch of onion salt, then allowed it to simmer for another hour and 20 minutes.

I served the dish with jasmine rice. What a treat. It wasn't as luscious as the meal at Richard's, but it is most certainly an improvement from my previous attempts.

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