Monday, July 5, 2010

OXTAIL


This is made with white wine instead of red.
60g Goose Fat (bought at Chef's Warehouse)
1kg Oxtail
2 Carrots , peeled + chopped
1 Onion
50g Flour
1 Bottle White Wine
Chicken Stock to cover
Bouquet Garni
Salt + Pepper

Heat the fat. Brown the oxtail.
Add the carrots and chopped onion, brown and add the flour.
Stir and cook at little more before adding the wine.
Bring to the boil and reduce the wine before adding the stock.
Add bouquet garni.
Simmer for 3 - 4 hrs.
Season.

BOUQUET GARNI


Leek
Rosemary
Thyme
Oreganum
Celery
Bay Leaves