Braised oxtail and mushroom tartine
Posted July 17, 2011on:
This is one of Thomas Keller’s easier recipes that doesn’t require a mad amount of preparation and it was a good bet to make it for a simple lunch.
We start off with a bunch of unsuspecting oxtails!
Season with salt & pepper
Place them one by one in a pot of very hot oil
So as to brown them nicely on both sides
Place them on a rack to drain the oil
Now put them back in the pot for some braising action
Into the oven for about 3 hours
And this is pretty much what they look like after all that braising. Looks charred to a crisp but actually the meat falls apart once you tug at it.
Which I did tear out the meat from the bones
Next up is the mushroom tartine. Tartine means open-faced sandwich so a mushroom tartine is just a open mushroom sandwich. (Thanks to ice for correcting me!)
I started working on the mushrooms with butter, until they were starting to brown. Seasoned them with some pepper and salt.
Next I added in onions and thyme and continued to saute them together
Combine the mushroom tartine with the braised oxtail meat
Heat it up and mix them up together well to work together their flavours
Prepare a loaf of bread, like a ciabatta, and toast it
And that’s all there is to it, just scoop a generous portion of the braised oxtail and mushroom tartine onto the bread and that’s lunch!