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 13, 2015 by Varga László
I came across these Rabbit bolognese recipe on Jamie Oliver’s site. I found it very interesting especially the slow-cooking part in the oven for 12 hours… 🙂
So I gave it a try and my version of the recipe is here:
Ingredients (serve 12):
- 1 whole rabbit, including internal organs
- slices smoked bacon, roughly chopped
- 4 bay leaves
- 1 bulb garlic
- 1 leek
- 2 carrots
- 2 parsley roots
- 1 parsnip
- 2 sticks celery
- 2 medium onions
- 500 g abalone (oyster) mushrooms
- 2 x 400 g tinned chopped tomatoes
- 2 bunches green onions
- 500 ml good lager beer
- 2 teaspoons ground nutmeg
- 1/2 lemon
- 1 l passata
- a few sprigs of fresh thyme
- olive oil
- Preheat the oven to 110°C.
- Dice the bacon into small cubes.
- Wash the carrots, parsley root, parsnip and celery sticks.
- In a large pot, cast iron if available, heat a bit of olive oil and fry the bacon cubes until golden.
- Add the whole rabbit, internal organs, bay leaves, thyme sprigs, whole garlic bulb, leek, carrots, parsley roots, parsnip, celery, onions, mushrooms, tinned tomatoes, beer, tomato purée, the half lemon, green onions and water to cover all ingredients.
- Season with the ground nutmeg, salt and freshly ground black pepper.
- Place the pot into the oven and let it cook for 12 hours. If having an electric oven -like me- you don’t need to put the lid on but for gas ones do put the lid.
- When cooked, take out the pot from the oven and it cool down a bit.
- Pick the meat pieces out of the pot, flake them and discard the bones.
- Using your hand hands, squeeze the vegetables into a puree-like consistence.
- Pour any juices left behind into the new pan, then go back in and have another rummage to make sure you haven’t missed anything.
- Chop the mushrooms into small pieces.
- Sift the juice for any remaining bones, then return the meat flakes, mushrooms and the vegetable puree.
- Add the passata, season to taste with some extra salt, pepper and nutmeg. Bring to boil and let it cook until it reduces to the desired sauce thickness, about 1 hour.
- Serve with penne or similar shape Italian pasta, grate some Parmigiano Reggiano (Parmesan) or Pecorino cheese atop. And why not, a glass of Rose wine!
- Place the remaining bolognese sauce into plastic bags and freeze them, and reheat them whenever you need a quick and yummy food.
Category Italian, Rabbit | Tags: carrots,italian,mushrooms,nutmeg,pasta,rabbit,tomatoes | No Comments
March 26, 2015 by Varga László
Ingredients (8-10 servings):
- 2 kg beef chuck
- 4 red onions
- 1 bulb of garlic
- 2 cans cubes tomatoes
- 2 cans tomato paste
- 4 cans black beans
- 1 red bell pepper
- freshly ground black pepper and salt to taste
- 2 teaspoons cinnamon
- 2 teaspoon ground cumin
- 2 tablespoons chili powder
- 2 teaspoons thyme
- 4 tablespoons chili flakes (personally made by me from very hot peppers from the farmers market) or 3-4 jalapeno peppers if you find
- 2 tablespoons corn flour (best if you have the Mexican one – Masa harina, but I could not find so used regular)
- 100 ml olive oil
- 75 g dark bitter chocolate
- Dice the beef into 1 cm cubes.
- Chop the onions and garlic.
- Cut the red bell pepper in thin stripes.
- Place the beef cubes in a large bowl and season it with freshly ground pepper, salt to taste, 1 teaspoon cinnamon, 1 teaspoon cumin and 2 tablespoons of the chili powder.
- Heat a large cast iron pan over medium high heat, add the olive oil and the meat pieces spreading in one layer. Leave them to brown and caramelize, turning only after the bottom is browned.
- Repeat this procedure until all meat is fried, in batches, approximately 4 batches. Remove the beef from the pan and set aside.
- Heat some olive oil in the emptied pan, add the chopped onions and garlic and saute for 5 minutes over medium heat until they get soft and golden brown.
- Add the chili flakes and saute for another minute.
- Return the meat to the pan and add the tomato paste and the diced tomatoes.
- Add the corn flour, the remaining cinnamon, cumin, thyme and chili flakes to taste.
- Simmer for 1-2 hours stirring now and then, until meat is tender .
- Add the red bell pepper stripes and simmer for another 10 minutes.
- Add the chocolate pieces and stir to melt them.
- Strain the liquid from the black beans cans and add the beans to the chili. Simmer for another 5 minutes .
- Serve while still hot with some chocolate crunches on top and some extra chili peppers.
Category American, Mexican | Tags: beans,beef,chili pepper,chocolate,cinnamon,soulfood,spicy,tomatoes | 2 Comments