“It’s a food blog”
“Oh! You write about cooking. What’s it called?”
“One man’s meat.”
“I see. So you focus only on meat dishes. Is that right?”
“No. I do a range of stuff. I do a fair bit of fish and some desserts and so on and meat, of course.”
“Why’d you call it One Man’s Meat then?”
So wandered a recent conversation. I stoutly defended my right to call it what I like and I went on (at some length, no doubt) to labour the point of the “One man’s meat is another man’s poison.” analogue. Meaning the blog was not for everyone and perhaps it was not for him. I reckoned I put the guy in his place. He was being pretty pedantic and, I suspect, winding me up a little.
I can take the odd wind-up. That doesn’t bother me much. But, I did get to thinking about what I have been doing of late. I admit I have cooked a fair trawl of fish. I even knocked out a couple of desserts. I suppose I had better put things back on track with some big-time beef action. To do this, I decided to cook a version of Osso Buco. I used ox tails instead of the more traditional veal shanks. Sorry for breaking with tradition. I did serve it with Risotto Milanese, as is traditional.
As is also almost traditional in this blog, I neglected to put a couple of the ingredients in the photo. This time I am missing the beef stock, the flour, the oil and the garlic.
To feed six people you will need two ox tails. Yes, these are really the tail of the cow. The other ingredients are:
- 500 ml of beef stock
- 500 ml of Italian wine
- 3 carrots
- 2 onions
- 4 stems of celery
- 3 cloves of garlic
- 2 bay leaves
- sprigs of rosemary
- sprigs of thyme
- 1 tablespoon of tomato purée
- flour for dusting
- salt and pepper
- oil for frying
If we are getting back into meaty posting, I suppose I should show you the meat of this dish.
First thing to do is to dust the oxtails with seasoned flour.
Fry them in some oil in a casserole dish (Dutch oven).
While this is going on, slice the carrots.
Then the celery.
Chop the garlic.
Leave the onions until last, so you don’t end up crying into the vegetables.
Take out the meat and sweat the vegetables and garlic in the flavoured oil. This gives me an excuse to show you another meat shot.
Add the herbs and the tomato purée to the vegetables.
Return the meat and add the wine and beef stock.
Put the lid on and put it in a 140ºC oven for three to three and a half hours. After this time, It will look something like this.
Put it on the stove top and boil until the liquid has formed an unctuous gravy. You can also use this time to make the risotto. That’s for another post at some stage. It is simply a risotto using saffron infused stock in the process. It gives a nice flavour and a lovely yellow colour.
The slow cooked ox tails released huge flavour from the bones and marrow. This is a delicious, warming dish and one that serves as a reminder the blog is not called “One Man’s Meat” for nothing.
I might do some cup cakes next time…. NOT!