Bone marow with ox tail jam, which actually looks like poetry. And like a great poetry, his flavors dance on the palate. A little food should be a love job, a poetic effort, which requires social security and one day or two of preparation.
How to prepare the bone marrow with ox tail jam
This bone marrow with tail jam is high art. It is a recipe for poetic justice … and inspiration. And it was worth every single step.
The new cured meat cookbook: exceptional meats healed to prepare and serve home
Every now and then you have to flex those dogs who love the meat, go back to your roots and remind you that you are really the meat teacher of your domain, and really alone Take it At the table in a primordial way that he cannot help but get your partner growl.
This is that moment. The new Charteria cookbook He asks you to test the limits of your culinary ability and rekindle some passion between you and your papilers of immersed umami taste. A fantastic addition to a real chef collection, the new charceter is not a simple cookbook.
In fact, wait to take the trip to a specialty shop or two. I can’t wait to call a special order from the local butcher as if I were a French chef who is preparing for a banquet for dignitaries. And that’s okay.
Because food, as in large cuisine, once should be a challenge. It should be a rewarding love job that requires social security and one day or two of preparation. The bone marrow with ox tail jam took everything above. And it was worth every single step.
Use of the bone marrow in recipes
Now bring meat butter. Otherwise known and loved as a bone marrow.
Because the bone marrow, yes, is all you want on the toast from here on. Check this recipe while you are there.
French bone marrow onion soup
The bone marrow is a soft fat fabric and if you warm up it melts like butter. It is also richer in flavor of beef fats, but for a long time the recipes have ignored it. I guess it fell from the fashions of the diet, but I came back with diets like Paleo. I’m not sure it’s like that, but it makes sense at first sight.
Is the bone marrow good for you?
Although it is very rich and you would not necessarily eat it every day, Bone Murrow has many healthy components. So it’s not bad at all and don’t let anyone tell you differently.
The bone marrow is rich in collagen, glucosamine, linoleic acid and glycine. And these are all things that promote healthy skin and are known to reduce inflammation.
All good things in moderation as they say. Of course, I also heard that everything is just enough of everything, but I don’t mention it on this.
Is the bone marrow only fat?
Although it is quite fat, you also get many proteins and the above nutritional aspects that are useful and necessary. Since the bone marrow is damn rich, you probably don’t eat too much.
Which is what makes it so ideal as a diffusion. All flavor, more vitamins and minerals than butter, that super deep umami flavor? What’s not liked?
What is “Mirapoix”?
If you already read the recipe but you found yourself wondering what the hell is “Mirapoix”, then happy to help you. Not all of us grew up looking at Julia Child or one of the cooking shows that followed.
Mirapoix is the French cooking term for a slightly skipped vegetable group used to create a flavor base. Like all excellent cooking terms, it obviously must be French.
A Mirapoix classic consists of two diced parts, a part of chopped celery and a chopped part. However, there is a variation of Cajun called “The Holy Trinity” which knew almost every imaginable Creolo dish, with onions, celery and peppers in equal measure.
I have a couple of Cajun recipes in my collection if you want to check them like this fried chicken sandwich.
Other excellent beef recipes
This recipe concerns the robust flavor of the marrow, so if this makes you ask where the rest of the beef is located, then I covered you.
If you tried my bone marrow with a queue tail jam recipe or any other recipe on GirlCarnivore.com, please don’t forget to evaluate the recipe and let me know where you found it in the comments below. I am inspired by your feedback and comments! You can too Follow me On Instagram @GirlCarnivore as well as on Twitter AND Facebook.
The bone marrow with tail marinade is a nice rustic recipe that requires a little preparation, but it is worth the effort
Prevent the screen from going to sleep
Salt and pepper the ox tail, then roast it dry with a 176 ° C oven of 350 ° F (for 1 hour. Turn every 15 minutes.
Pour the fat made in a pan and cook mirepoix, lemongrass and garlic until they are tender.
Add sachet, ox and red wine.
Add dashi and bring to a boil. Once boils, put it a lid and place it in a 176 ° C oven of 350 ° F for 21⁄2 hours until tender. When it is done, let it cool at room temperature.
Choose the meat from the bones or transfer it to a non -reactive pan (glass or plastic) and let it rest during the night in the refrigerator.
The next day, gently heat the broth and choose the meat from the bones. Discard the bones. Put the meat aside.
Reduce 4 cups (0.95 l) 1 cup broth (237 ml). Destroy the meat and add it to reduced broth. Add soy sauce, fish sauce and sugar. Mix and cook until the mixture resembles jam.
Put aside or cold and heat later. Oxtil’s jam will last in the refrigerator 1 week.
Dip the bone marrow in the water with a pinch of salt until it is ready for use. Preheat the oven to 204 ° C (400 ° F). Season the bone marrow with salt and pepper, then place it cut down on a pan and cook 8 minutes. Remove the bone marrow from the pan and place the sliced sliced bread made. Place the bone marrow on top of the bread (2 pieces of bread by marrow piece). Cook 6 minutes or until the internal temperature of the bone marrow reaches 140 ° F (60 ° C).
When the bone marrow is over, put it on a tray. Condish it with sea salt, black pepper, chilli flakes and chives. It overturns the bread on a plate, toasted upwards. At the top of the bread with ox tail jam. Combine it with fresh ravanelli and citrus fruits in brine.
