Gold Coast Butcher | Recipes & Ingredients

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Philippine Ox Tail Soup

Chef: Phil and Therese

Watch my video:

http://www.back9media.com.au/stuff/superbutcher/oxtail.html

Recipe:

Philippine oxtail menudo Soup Yield: 4 Servings Preparation time: 15 minutes Coking time: 4-5 hours (1 hour using pressure cooker) Ingredients 2 Tb Lard or clarified butter (ghee) 2 Lbs oxtail segments, washed and patted dry 3 Large carrots, tops and bottoms removed, peeled and cut into 1 inch lengths. 1 Large onion, peeled and coarsely chopped Water sufficient to cover the oxtail 2 inches above the meat or, if using a pressure cooker, the amount specified by the manufacturer. 2 Tb Lard or clarified butter (ghee) 1 Large onion, peeled, quartered, and the quarters halved 4 Medium sized tomatoes, peeled and sliced or 5 canned tomatoes, sliced, reserving their juice 2 Large potatoes, peeled and cut into eighths 2 Portuguese sausages (hot Italian or Chinese lup cheong sausages may be substituted) sliced into ½-inch-wide disks 1 Sweet green pepper (capsicum), cored, seeded, and the flesh cut into thick julienne strips 1 Cup canned garbanzos (chick peas) drained 1 Tb soy sauce, or more to taste, if desired 6 Cups of the reserved oxtail stock ½ Tsp freshly ground black pepper Method 1. Heat the 2 Tb lard in a large Dutch oven or pressure cooker. Lightly brown oxtail segments over medium heat. Add carrots and first onion and sauté until onion becomes translucent - about 5 minutes. Remove carrots and set aside for later use. 2. Increase heat to high and pour water into pot. Bring to a full boil. Reduce to simmer, cover and cook until meat is tender, about 4½ hours. If using pressure cooker, follow instructions for oxtail or bone-in meat like short ribs. 3. When the meat is tender, but not quite ready to fall off the bone, uncover the pot and remove it from the heat. (De-pressurize the pressure cooker after the specified time.) Strain the liquid through a sieve and measure out 6 cups of the stock. St aside the liquid and oxtail segments. Clean the pot and return to the stove over medium heat. 4. Add the remaining 2 tablespoons of lard and fly onion until light golden. Add the tomatoes, reserved carrots, oxtail, potatoes and sausages. Cook and stir, scraping the pan , for about 5 minutes, or until the tomatoes have disintegrated. (If using canned tomatoes pour in their liquid at this point. Cover the pot and reduce heat to simmer. (If using a pressure cooker, remove rubber gasket at this point.) Cook 10 minutes more. 5. Uncover, add all the remaining ingredients, and increase the heat to medium. Let the soup bubble at a high simmer until vegetables are just tender. Check and correct seasonings and serve. .......................... No-Knead Bread Adapted from Jim Lahey, Sullivan Street Bakery November 8, 2006 Time: About 1½ hours plus 14 to 20 hours’ rising 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf. Note: I'm using 1.5 cups of water instead of 1 5/8. You tube: http://www.youtube.com/watch?v=13Ah9ES2yTU

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