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02.27.11: dinner (beef and oxtail bourguignonne)
by
Elizabeth Schreiter
Текущий рейтинг: 4.0
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%3C/p%3E%3Cp%3E[Editor's%20Note:%20Michael%20is%20filing%20this%20while%20at%20a%20conference%20in%20California,%20so%20he%20deserves%20a%20few%20props.]%3C/p%3E%3Cp%3EOver%20Christmas,%20%20I%20made%20a%20point%20of%20requesting%20a%20large%20number%20of%20cookbooks%20in%20the%20name%20of%20expanding%20my%20culinary%20repertoire%20boldly%20into%20the%20realm%20French%20cookery.%20One%20of%20my%20first%20attempts%20was%20an%20as%20yet%20unpublished,%20seemingly%20straightforward%20Beef%20Bourguignonne.%20While%20everything%20seemed%20right%20on%20the%20surface,%20the%20final%20product%20was%20a%20bit%20too%20dry%20for%20my%20liking.%20I%20wondered%20if%20our%20very%20lean%20American%20supermarket%20beef%20was%20to%20blame%20for%20the%20discontinuity.%20We%20resolved%20to%20try%20again,%20this%20time%20with%20an%20ingredient%20that%20we%20hoped%20would%20be%20more%20foolproof.%3C/p%3E%3Cp%3EI%E2%80%99ve%20mentioned%20before%20that%20we%20occasionally%20take-in%20an%20old%20episode%20of%20Emeril%20Live!%20on%20Cooking%20channel%20while%20enjoying%20dinner.%20In%20more%20than%20one%20episode%20in%20the%20current%20rotation,%20he%20utilizes%20oxtails%20in%20some%20kind%20of%20braising%20method.%20A%20recent%20episode%20of%20Top%20Chef%20has%20also%20exhibited%20them.%20%20Braising%20such%20a%20gelatin-rich%20cut%20should%20give%20us%20the%20results%20we%20were%20seeking%20in%20our%20first%20attempt,%20and%20Elizabeth%20found%20a%20recipe%20from%20Bon%20Appetit%20that%20would%20fit%20the%20bill%20nicely.%20Both%20Esposito%20&%20Sons%20as%20well%20as%20the%20Harlem%20Fairway%20both%20carry%20oxtails;%20we%20opted%20to%20pick%20up%20the%20required%204%20lbs%20during%20our%20weekly%20grocery%20store%20trip.%20Sadly,%20we%20were%20only%20able%20to%20obtain%20about%20half%20of%20what%20we%20needed%20so%20we%20had%20to%20bolster%20with%20normal%20beef%20shanks,%20but%20I%20think%20it%20made%20%20little%20difference.%3C/p%3E%3Cp%3EThe%20dish%20had%20all%20the%20charming%20French%20components%20we%20had%20come%20to%20expect%20from%20hours%20of%20watching%20food%20on%20TV%20and%20leaving%20through%20our%20cookbooks:%20lots%20of%20bacon%20flavor,%20pearl%20onions,%20a%20thick%20rich%20gravy%20with%20the%20lovely,%20tender%20beef%20you%E2%80%99d%20hope%20for%20in%20a%20braised%20dish.%20%20Next%20time,%20I%E2%80%99d%20like%20to%20try%20oxtails%20in%20a%20more%20tomato-y%20application%20and%20serve%20over%20proper%20pasta%20instead%20of%20egg%20noodles.%20I%E2%80%99ll%20also%20have%20to%20visit%20my%20proper%20butcher%20for%20supplies%20this%20time,%20instead%20of%20being%20at%20the%20mercy%20of%20the%20vagaries%20of%20the%20supermarket%20on%20Sunday%20afternoon.%20Until%20next%20time,%20friends,%20cook%20on!%3C/p%3E){kind=link}