| Melba's Jammin' |
"When we left our intrepid baba, she was putting oxtail under 15psi in
anticipation of stew the next evening. Let us now return to our story."
That was two nights ago that I cooked the oxtail. I cooked it with some
onion, some celery slices, some thyme, a little beef base added to the
liquid. After 45 minutes under pressure, I did a quick release of the
pressure and drained the liquid from the meat and veggies.
I put the liquid in the auxiliary fridge (the garage) and let it sit
there for a couple days while we ate other stuff for supper - salmon
that night, spaghetti and meat bulbs last night.
The clock chimed 5:00 tonight and I decided I'd better decide about
supper. I heated the dutch oven and put in a smidge of olive oil (some
high buck stuff from Viansa winery in Sonoma) and then added three
carrots, peeled and chunked; three ribs of celery, chunked; an onion,
chunked, and some Chunky Monke--never mind, I'm kidding about that part;
and half a box of baby bella mushrooms,--chunked. Do you see a pattern
here? I removed the fat from the Oxtail Jell-o and scooped out maybe
2-3 cups worth and commenced to cooking the vegetables in the broth. I
threw in a handful of chopped parsley because I could. After about 10
minutes, I added two spuds, chunked, and a splash of some Australian
Shiraz.
We're due to sit table ina bout 18 minutes (The Wheel will be on) so I'd
best go put the water on to boil. OK, that's done. While I was in
there, I made a cornstarch slurry to thicken the juice a bit, and threw
in a wineglass-ful of frozen peas. (Don't ask, OK?) They're on sale at
Cub this week and we like peas.
Let's assume that this is going to be terrific, OK? I can't wait to
suck on the bone. I like the gristly part on the ends - where the
joints are, I think. If it's something else, I'll report in an hour and
a half.
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.
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