Piobaire
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- Joined
- Dec 5, 2006
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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.
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.