I’m a young chef. I know I need to have more restraint and understanding with my flavours and techniques – but hey, I’m trying and I’m learning. One day I was craving French Onion soup, and saw oxtails on special: so the two came together.
Meet one of my best friends @ home:
Scarlet; my ovenproof casserole pot. Slow cooking master. Chilli, curry, pulled pork, braises of all kinds; hell, I’d even poach an egg with it!
So; to make French Onion & Oxtail soup -
Sliced up 4 large brown onions; going to caramelise them LOW and SLOW with a bit of butter and salt – it’s a lot of onion but it is going to reduce down by about 85% – this might take a while, stir it occasionally (not too often so it can caramelise, but enough that it doesn’t burn and stick at the bottom of the pot!
around that golden brown stage of those onions add in the rest of the miropoix (carrots, celery, some thyme, bay leaf) to caramelise too (I probably should have sliced it thinner). More time; until those onions are really, really brown.
Threw the seared oxtails back in, a bottle of rye ale (I just used what I was drinking at the time of making this dish; use Guiness if you can), some (home made) veal stock until covered and a tablespoon of tomato paste. Into a 180C/350F oven for 3 hours.
Skim off that red layer of oil when it comes out, let it rest for about 20 minutes. Boom. So simple. Serve on anything from rice to garlic bread to pasta (simple with just raw garlic, extra virgin, parsley).
Bachelor Chef meal is served. Next time I’m going to try with double the onion and without the extra carrot and celery…