Finally a recipe I can call my own ............
I love the flavour and fall away tendency of ox tail meat that is so soft in your mouth , and needed to showcase the versatility of the cut.
Make your stock...
2. fresh ham hocks ( not smoked ) fresh from your butcher outlet
2. whole onions ( red or brown ) sliced in half with skin on
2. whole carrots
1. med head of garlic (skin on ) sliced in half ( width wise.)
1. whole fennel bulb sliced in half ( length ways)
1. tsp of sea salt
Place everything in a stock pot and fill with cold water till the hocks are just covered .
Cover with a lid
Simmer gently for 6 hours.
Leave the stock to cool covered in the pot overnight.
Preparing the ox tail........
Ask your butcher for one oxtail ( bone intact ) the oxtail will be circular in shape and easily fit into a pan to brown on both sides ....Then into a large pot with simmering water
2. halved onions
1. whole head of a small garlic
2. whole carrots
simmer gently for 3 hours until meat is soft but still on the bone.
turn the heat off and leave to cool.....refrigerate to solidify fat
Ok prep all done .....
First try and spoon skim as much fat from the pot with the hocks as possible ,
then gently remove the hocks and lay them on absorbent paper
remove any remaining fat residue from the pot and gently warm the natural jelly and vegie mix.
Once fully liquid.... strain through muslin into a clean bowl,disregarding the vegetables.
Now turn your attention to the pot with the ox tail...
remove the fat by spoon from the pot
then the ox tail to absorbent paper and pat the tail dry.
place the dried tail into the stock mixture ,securely cover and let rest till service .
For service gently warm through ,season with white pepper and plate 2 discs per bowl and ladel over broth , garnish with finely chopped fennel ...
Enjoy.
The following post will explain what we can do with the remaining cooked ham hocks .
I love the flavour and fall away tendency of ox tail meat that is so soft in your mouth , and needed to showcase the versatility of the cut.
Make your stock...
2. fresh ham hocks ( not smoked ) fresh from your butcher outlet
2. whole onions ( red or brown ) sliced in half with skin on
2. whole carrots
1. med head of garlic (skin on ) sliced in half ( width wise.)
1. whole fennel bulb sliced in half ( length ways)
1. tsp of sea salt
Place everything in a stock pot and fill with cold water till the hocks are just covered .
Cover with a lid
Simmer gently for 6 hours.
Leave the stock to cool covered in the pot overnight.
Preparing the ox tail........
Ask your butcher for one oxtail ( bone intact ) the oxtail will be circular in shape and easily fit into a pan to brown on both sides ....Then into a large pot with simmering water
2. halved onions
1. whole head of a small garlic
2. whole carrots
simmer gently for 3 hours until meat is soft but still on the bone.
turn the heat off and leave to cool.....refrigerate to solidify fat
Ok prep all done .....
First try and spoon skim as much fat from the pot with the hocks as possible ,
then gently remove the hocks and lay them on absorbent paper
remove any remaining fat residue from the pot and gently warm the natural jelly and vegie mix.
Once fully liquid.... strain through muslin into a clean bowl,disregarding the vegetables.
Now turn your attention to the pot with the ox tail...
remove the fat by spoon from the pot
then the ox tail to absorbent paper and pat the tail dry.
place the dried tail into the stock mixture ,securely cover and let rest till service .
For service gently warm through ,season with white pepper and plate 2 discs per bowl and ladel over broth , garnish with finely chopped fennel ...
Enjoy.
The following post will explain what we can do with the remaining cooked ham hocks .
