May 14, 2015 by Varga László
I came across this recipe quite a time ago, but up till now whenever I found in shops oxtails, I was never in mood for cooking this dish.
Recently I had a free long weekend and I finally set my mind on it.
Ingredients (6 servings):
- 2 kg cow tail / oxtail
- 400 g canned tomatoes
- 1 l dry red wine (If Spanish is better 😉 )
- 150 g wheat flour
- 2 cups beef stock
- 2 carrots
- 2 medium onions
- 1 bulb garlic
- 1 red bell pepper
- 2 teaspoon chopped ginger
- 50 ml olive oil
- 4 cloves
- 4 bay leafs
- salt and freshly ground pepper to taste
- Cut the tails at each joint, Season the bull tail with salt and pepper.
- Place the tail pieces in a bowl, season with salt and pepper and add enough red wine to cover them all and let them marinate for 30-60 minutes.
- Dice the onions, chop the garlic and ginger.
- Slice thinly the carrots.
- Slice thinly the red bell pepper.
- In a large cast iron pan heat olive oil over medium high heat.
- Remove the tails from the marinade drizzling down the liquid then dust them in flour, removing the excess flour.
- In batches, sear every piece of tail until browned on each side.
- Remove the bull tails from the pan and set them aside.
- Add a bit more oil to the pan and saute the onion and garlic for 5 minutes.
- Add the sliced bell pepper and sate 5 more minutes.
- Add the sliced carrots, bay leafs, cloves and ginger and saute 2 saute minutes.
- Place back the tail pieces into the pan, add the remaining wine and stock.
- Bring to a boil and then cover the pan and simmer it for 3 hours or more until the meat is tender and falling off the bones. Add some stock if needed.v
- Serve with french fries.
Category Spanish | Tags: bay leaf,beef,carrots,ginger,tomatoes,wine | No Comments
April 5, 2015 by Varga László
It is spring time so it’s lamb season. I was shopping in the farmers market and got a bunch of stevia.
Not long time ago there was the Persian New Year – Nowruz.
So I was looking for something to combine them all – Persian food, lamb and stevia. I found – Gormeh Sabzi – but I replaced the spinach with the stevia.
I cooked this dish for some friends, most of them stating that they don’t like lamb at all, but they will taste it not to insult me.
At the end they ate it all leaving the pot empty! 😉
So, Happy Nowruz everyone, with a bit delay 🙂
Ingredients (about 8-10 portions):
- 1 kg boneless lamb shoulder- I used a full shoulder which I deboned myself
- 4 tbsp olive oil
- 1 onion
- 4 garlic cloves
- 2 teaspoon freshly chopped ginger
- 2 teaspoons ground turmeric
- 1/4 teaspoon saffron
- 400 g tinned kidney beans, drained
- 3 bunches stevia
- 2 bunches parsley
- 1 leek
- 2 bunches spring onions
- 2 bunches spring garlic
- 1 dried lime
- 1 teaspoon chili flakes
- salt and ground black pepper to taste
- Cut the lamb meat into 2 cm cubes (debone it if necessary).
- Chop the onion and garlic.
- Cut the stevia leaves into 2 cm strips.
- Slice the green garlic, green onions and leek.
- In a large frying pan heat 1-2 tablespoons olive oil.
- Add first the fattier lamb pieces, to melt the lard until they have browned and a bit crunchy.
- Add the chopped onion and garlic and fry them until golden.
- Add the the remaining lamb and chopped ginger and fry them until golden brown.
- Add the leeks,. Cover with a lid and slide into the oven for 1 1/2 hours.
- Heat the 2 tablespoons of olive oil in a large frying pan and add the stevia, parsley, spring onions, spring garlic and leek greens.
- Fry them for a few minutes, over medium low heat, stirring until fragrant and darker.
- Add to the casserole with the limes, season to taste, then return to the oven for a further 1 1⁄2 to 2 hours, until the lamb is extremely tender.
- Serve while hot with saffron rice.
Category Asian, Ethnic, Lamb | Tags: garlic,ginger,green onions,lamb,lime,parsley,Persian,stevia,stew,turmeric | 2 Comments
February 9, 2013 by Varga László
Category Soup, Vegetarian | Tags: butter,carrots,garlic,ginger,potato,soup,vegetables,wine | 4 Comments