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Receta Mustard Braised Oxtail In Beer With Brocoli And Walnut Noodles
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Ingredientes
- 8 lrg pcs of oxtail about 7.25kg in total
- 3 Tbsp. dijon mustard
- Â Â freshly grnd black pepper
- 2 Tbsp. flour
- 7 Tbsp. lard or possibly 12 tbsp vegetable oil (lard gives a better flavour)
- 2 lrg clv garlic halved
- 250 ml stout or possibly bitter beer
- 2 x bay leaves
- 1 x cinnamon stick broken
- 6 x cloves galic finely choped
- 4 sprg fresh thyme
- 450 ml water
- Â Â broccoli and walnut noodles:
- 2 Tbsp. extra virgin olive oil
- 340 gm broccoli cut into tiny florets
- 250 gm packet medium egg noodles 75g walnut pcs
- 1 clv garlic crushed
- 2 Tbsp. walnut oil
- 1 x salt and freshly grnd black pepper freshly minced parsley to serve
Direcciones
- Smear the oxtail pcs with the mustard then season them with black pepper and sprinkle with the flour.
- Heat the lard in a heavy ovento hob casserole on the boiling platethen add in the oxtail and brown quickly on all sides.
- Thorough browning is essential to the flavour of the finished dish.
- Lift the meat from the pan with a perforated spoon.
- Stir in the garlic and beer and bring quickly to the boil stirring all the time to release any sediment from the bottom of the pan.
- Return the oxtail pcs with the seasonings adding sufficient water to just cover the meat.
- Return the casserole to the boil then cover the pan and cook on the floor of the simmering ovenfor 4 hrs or possibly longer till meltingly tender.
- Eight to ten hrs cooking won't spoil the oxtail.
- Heat a wok on the floor of the roasting ovenfor 5 min then transfer it to the boiling plateand pour in the extra virgin olive oil.
- Add in the broccoli and stir fry for 3 to 4 min till the broccoli is soft sufficient especially if you have added the stalks minced up (this is a good idea as they bane much of the flavour). Move the wok to the simmering plate as the broccoli starts to soften or possibly it will cook too quickly and bum.
- Cover the noodles with boiling water and leave to stand for 5 min before draining thoroughly
- Remove the oxtail from the casserole and keep it hot on a plate in the simmering oven.
- Press the sauce through a fine sieve with the back of a ladle into a clean pan and cook it quickly on the boiling plateuntil slightly reduced.
- Season to taste with salt pepper and sugar if necessary.
- Add in the walnuts to the broccoli and cook till warm then stir in the garlic and liquid removed noodles.
- Dress the stir fry with the walnut oil a little salt and pepper.
- Mound the noodles on to warmed serving plates then arrange the oxtail pcs on top and spoon the reduced sauce over.
- Garnish with plenty of freshly minced parsley and serve immediately.
- I love oxtail its real rib sticking comfort food. This is an ideal aga dish a long slow braise for the meat and then a quick stir fry of noodles and vegetables to flnish. Of course if you cook the oxtail the day before and chill it overnight you will be able to spoon off any excess fat and the flavours will bare a chance to blend together to an intoxicating infusion.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 613 | |
| Calories from Fat 352 | 57% |
| Total Fat 39.53g | 49% |
| Saturated Fat 11.14g | 45% |
| Trans Fat 0.04g | |
| Cholesterol 74mg | 25% |
| Sodium 171mg | 7% |
| Potassium 425mg | 12% |
| Total Carbs 54.11g | 14% |
| Dietary Fiber 4.7g | 16% |
| Sugars 2.57g | 2% |
| Protein 12.06g | 19% |
