by Carrie L. » Tue May 22, 2007 11:30 am
Jenise, this is actually the recipe I was talking about (from the old FLDG pages). It must not have been one that you did for the annual event.:
Topic: RC: Oxtail Terrine
Author: Jenise
Date: 20050622121002
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This recipe is for Christian.
Ingredients:
5 lbs meaty oxtails, trimmed of excess fat
1/4 cup vegetable oil
9 cups beef broth
1 1/2 cups red wine
28 oz can of tomatoes with juice
2 onions chopped coarse
2 large carrots chopped coarse
4 garlic cloves crushed
1 bay leaf
1 1/2 cups chopped scallions
1/2 cup minced parsley leaves
3 tablespoons lemon juice
1/2 teaspoon black pepper
Season the oxtails with salt and pepper and brown them in a heavy kettle, in batches in the oil over moderately high heat. Transfer to a platter and set aside. To the kettle add the broth, wine, tomatoes with the juice, onions, carrots, garlic, bay leaf and oxtails with any juices accumulated. Bring the liquid to a boil and braise the oxtails, covered, in a preheated 325 deg F oven for 4 hours. Transfer the oxtails with a slotted spoon to a bowl, reserving the liquid, let them cool, and remove the meat, discarding the bones and fat. Strain the reserved cooking liquid through a sieve into a large bowl. In another large bowl stir together the meat, scallion, parsely, lemon juice, pepper and 2 cups of the cooking liquid until the mixture is combined well, reserving the remaining cooking liquid. Spoon the oxtail mixture into loaf pan or terrine pan and add some of the reserved cooking liquid if necessary to cover the oxtail mixture. Chill the terrine, covered, for 4 hours or until set. Keep covered and chilled until ready to serve, then let the terrine stand at room temperature for 20 minutes. Run a knife around the edge to loosen, dip the pan in hot water for 20 seconds and invert on to a platter. Cut into 1/2 inch thick slices.
Serve with a sour cream sauce or mustard or horseradish or any combination.
