Oxtail terrine from Six California Kitchens: A Collection of Recipes, Stories, and Cooking Lessons from a Pioneer of California Cuisine (page 318) by Sally Schmitt

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Notes about this recipe

  • SheilaS on August 27, 2022

    Gotta give Sally big props for distilling this down to its simplest iteration - just braised oxtail meat in its own jellied jus. The braise itself is very simple, just brown the oxtails and braise with onions, chicken stock, red wine, S&P. No lengthy list of spices and seasonings. She serves slices on arugula with a simple horseradish sauce, fleur de sel to sprinkle, balsamic vinegar to drizzle, crusty bread and red wine to wash it down. Perfect summer supper. I did have a hard time getting good slices and might break the meat up into smaller pieces and pack it in more tightly to see if that helps. That and sharpen my knife ??

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