I actually prefer oxtails over a good steak.
Home Cookin Chapter: Recipes From Thibeault's Table
Oxtails
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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,
salt
pepper
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
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Original Souce: http://teriskitchen.com/
INGREDIENTS
2-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs, beaten
1 cup milk
Brown Butter
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.
As we are enroute to our summer home in Montana, I will not make spaetzle until we get home in the fall. We love them and I have two different spaetzle apparatus', but often just use a knife to cut the dough. Your recipe is very similar to mine, like my German ancestors made in Germany years ago. I do add buttered bread crumbs on top though. And then, the left-overs (ha ha) are sauted in butter. Downright impossibly good. Thanks for sharing.
ReplyDeleteThat looks wonderful Ann...i am a big spaetzle maker....I usually use a small wooden board and a knife to make mine but recently I bought a German spaetzle maker....I must try your recipe...
ReplyDeleteIt is not all that easy to find oxtails here...but I have to say yours look very tempting...
Hi Ann, do you strain your Spaetzle dough through a colander, use a speatzle maker or cut it yourself? Maybe the answer is right in front of me, but I was just curious how you did it. I have never made it but, have had the opportunity to eat it a few times.
ReplyDeleteAs always, it all looks just fabulous. I've always wanted to try oxtails.
ReplyDeleteSusan, I like the idea of buttered crumbs. Very decadent. I just toss mine with either butter or browned butter. I also like them with just gravy.
ReplyDeleteLinda, most of our grocery stores sell oxtails but they package them with just 5 or 6 to a package. I prefer the smaller size oxtails so I buy them from one of the local butchers. He lets me have all the small and medium pieces.
Madeline, I have a spaetzle maker like the one shown in this link. You just place it over the pot, pour the dough into the shoot and slide it back and forth.
http://www.amazon.com/Norpro-Stainless-Steel-Spaetzle-Maker/dp/B00004UE89
If you don't want to buy a maker, just pour the dough onto a plate and use a knife to push small amounts at a time into the boiling water.
Katy, you should give them a try. If you like beef short ribs you will probably like oxtails.
Ann
Ann, the oxtails look delicious. I've never made them, but your dinner looks so amazing - like perfect comfort food. And I love spaetzle. I'm definitely going to try this!
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