Quote:
Originally Posted by Piobaire 
So trying my hand at oxtails tonight. Took some foie grease from yesterday ( 
) and browned them off with S&P, remove from pain. Then caramelized two onions, tossed in a couple carrots to get sweated, a few tblsp flour. Then a cup Pinot and a cup of beef stock stirred in. Tossed in some garlic, a few cloves, a little bouquet garnie. I plan to simmer for 3 hours, plate tails, strain the pan juices and spoon over tails. Have a cabbage dish my wife is doing, involves a quick pan fry with bacon.
So, what wine? I'm thinking a Cab Sav.
Anyone cook something similar? Not sure how this will all turn out, but think I came up with a solid recipe and method.
) and browned them off with S&P, remove from pain. Then caramelized two onions, tossed in a couple carrots to get sweated, a few tblsp flour. Then a cup Pinot and a cup of beef stock stirred in. Tossed in some garlic, a few cloves, a little bouquet garnie. I plan to simmer for 3 hours, plate tails, strain the pan juices and spoon over tails. Have a cabbage dish my wife is doing, involves a quick pan fry with bacon.So, what wine? I'm thinking a Cab Sav.
Anyone cook something similar? Not sure how this will all turn out, but think I came up with a solid recipe and method.
Sounds great similar to mine except I don't use foie and I use yellow or red peppers, along with some thyme and allspice in addition to the ingredients.
