Friday, November 20, 2015
I've been pestering my mom lately to try and remember some of the recipes that my grandfather used to make. He grew up in a small cabin in the Upper Peninsula, without power or running water. They hunted for most of their food and when they did purchase a cut of meat, they made do with every scrap. As in the case with this oxtail recipe.
If you've never had oxtail, give it a try. It is a delicious, tender section of meat. The meat falls off the bone and melts in your mouth.
The cut of the bones exposes the marrow and as it cooks it creates a bone broth which gives the dish a deep, rich flavor.
Great Lakes Butcher Supply.
Oxtail Ragu (pronounced Rah-gu)
2 lbs oxtail
3 medium onions, diced
3 cloves garlic, minced
2 stalks celery, diced
4 cups beef broth
1/8 tsp cinnamon
Drizzle a bit of olive oil in the bottom of a crockpot set on high.
Orrington Farms Broth Base and Seasoning over the meat. Later I stirred it in.) After 1 hour turn the corckpot to low and cook 5 to 7 hours or until the meat falls clean off the bones.
1/2 stick butter
1/4 cup flour
Serve over mashed potatoes
Rustic Mashed Potatoes
About 3 lbs redskin potatoes (I leave the skins on)
1/2 brick cream cheese
2 tbsp butter
Boil the potatoes in broth till fork tender. Add the butter, cream cheese and salt. Whip with a hand mixer.