Oxtails in cider with mash

Oxtails in cider with mash

Posted on March 22, 2014 by Sarah

Slow cooked beef and lamb are my favorite way to eat red meat.
My recipe for oxtail in cider came about when i had used all the red wine the night
before with friends (you know who you are) The only alcohol left in the fridge was
cider the meal was one of the best i had had so here goes…try it you wont be disappointed!

Ingredients (two people)

Oxtail  4
Cider 250ml heated before adding to casserole dish
Beef stock/Chicken stock 200ml heated before adding to casserole dish
onion  one sliced
shallots 4-6 large type
Mushrooms 6-8 whole
Carrots optional
garlic  3-4 cloves
Tomato  Puree tsp
Thyme fresh if possible if not use dried
parsley fresh
flour 3 tbs
Oil for frying
salt & pepper.
Potatoes,milk and butter for the mash.

Preheat your oven (150 fan)

You will need a casserole dish large enough to hold all the ingredients.
Put the flour in a shallow dish add some salt and pepper and coat the oxtails




Fry the Oxtails to seal them on all sides and transfer to the casserole dish.

Using a clean pan fry the onion, shallots and mushrooms and
transfer to the casserole dish sprinkle a tablespoon of the flour over the dish.

Heat the cider and stock and add to the dish also adding the thyme and parsley.

Cover the casserole dish and cook for 3-4 hours.

Boil the potatoes when cooked, add the butter mash add salt & white pepper to taste add the milk and mix with a metal spoon.

Dish the oxtails into a large bowl plate add your mash.


ENJOY!

Salad-e-Shirazi (Cucumber & Tomatoe & Onion Salad)

Tomato & cucumber  onion salad
Refreshing salad an accompaintment for most Iranian meals
Cucumber  half
Tomatoes   2 to 3
Onion    Red onion is best
Lemon or lime juice
salt & pepper

 

 

 

 

 

 

 

 

 

 

 

Salad-e-Shirazi

 

 

Dice the cucumber into small cubes,dice the tomatos small,chop the onions small.
Add salt & pepper and lemon juice or lime juice.
Mixed well - classic dish.


ENJOY!

KALE PACHE ( Lambs trotters only in this recipe)

KALE PACHE 

PACHE "Lambs Trotters"

Kale pache meaning the Head=Kale and Trotters=Pache is a very old soup in the history of Persian cuisine, apparently dating back to the days of Bos-hac of Shiraz as quoted in The Art of Persian Cooking:

"He who desires to have Gipa,

As early as dawn-breeze, he must awake!"

This is certainly the case this food classed as Offal is powerful and needs a long time to digest hence eating it preferably early in the morning. Iranians cook and eat Kale Pache often and so do I because it is one of my most favorite dishes.

As many trotters as you wish to eat (above 3)
Large onion
Garlic cloves (again depending on the amount of trotters)used 4 cloves
Turmeric, Salt & Pepper


Make sure your trotters are clean picture above shows three trotters I cut them at the joint and it made 6 pieces, I cleaned them well.Place them in a comfortable pan and fill to the top with water bring to the boil and scrap of any scum that becomes evident on the top.
Add the onions garlic and turmeric salt and pepper.

Place the pan on a very low heat as low as you can for around 4 to 5 hours keep and eye on the pan you do not want to burn them.

When the meat is falling of the bone extract the juice into a small dish this is eaten seperatly as a soup with lavash bread or pitta.


 ENJOY!