Oxtail Carbonnade

In the wake of my Alsacian themed recipes, let's stay up there in Northern France, with one foot across the border, in Belgium. Now you may not be a big offal buff (un mordu d'abats), but oxtail is really not that bad. A few words of caution: when buying the pieces of meat, make sure you only take the part closest to the back of the animal (ie the meatier ones), and not the long skinny pieces that only have bone in them. You cannot get ANYTHING out of those bits, believe me I've tried. You can probably make broth with it, but... [Lire la suite]
Posté par Colloquial Cook à 09:49 - Permalien [#]