Had dinner with friends last night. I made oxtails, a favourite of ours and one I knew that they liked too. Oxtails are very rich and beefy. I served them with spaetzle, but they are also wonderful served with mashed potatoes, rice, noodles or polenta.
I actually prefer oxtails over a good steak.
3 pounds oxtails (I Prefer the smaller ones)
1 onion chopped
2 stalks of celery chopped
1 carrot chopped
1 head of garlic, cloves peeled,
fresh rosemary minced
1 or 2 tablespoons of tomato paste
1 cup red wine
beef broth (enough to cover meat)
Brown oxtails in small batches so that they brown and don’t steam.
Remove from pan and add chopped onions, carrots and celery. Brown vegetables and add the head of peeled garlic cloves,
Add red wine, beef broth, chopped fresh rosemary, salt, pepper and a squirt of tomato paste. Cover and simmer until the oxtails are tender. Remove oxtails. Skim off fat and then whisk using a stick blender to puree the liquid with the vegetables to thicken the sauce.
Home Cookin Chapter: Recipes From Thibeault’s Table
Spaetzle with Brown butter
Original Souce: http://teriskitchen.com/
2-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs, beaten
1 cup milk
5 tablespoons butter
Additional salt and pepper to taste
Optional: Add chopped parsley to the dough.
In a large bowl, mix together the flour, salt and nutmeg. If using parsley add to dry ingredients. Add the eggs and milk; stir until thoroughly combined. Let dough rest about 15 minutes before cooking. Heat a large pot of lightly salted water until boiling. Add the spaetzle and cook until done, about 3 to minutes. The dumplings will float when done. Drain well. Brown the butter in a small saucepan or skillet. Place the spaetzle in a serving dish and pour the butter on top. Season with salt and pepper; toss well to combine. Serve immediately.