Post by percaf on Sept 9, 2011 20:59:31 GMT 10
Put a couple of litres of water in your camp oven, boil it up, add a half handful of rock salt, sprinkle of garlic powder (or crushed garlic), sprinkle of ginger powder, sprinkle of cayenne pepper powder, sprinkle of mixed herbs (rosemary, basil and thyme) and add the ox-tail portions. Turn down the heat to simmer, add some chopped onion and leave for 6 hours.
During the cook try dipping some bread into the mix and tasting. The cooking brings out the oils in the meat, very nice.
Towards the end of the cook the meat will be very tender. Personally I wont skim the oil off as that is where the chilli taste tends to reside, and the flavour is not the same without the oil.....your choice.
Put some of the reduced broth in a bowl and let it cool overnight. You will end up with a bowl of jelly which you can use as spread on toast or on sandwiches.
During the cook try dipping some bread into the mix and tasting. The cooking brings out the oils in the meat, very nice.
Towards the end of the cook the meat will be very tender. Personally I wont skim the oil off as that is where the chilli taste tends to reside, and the flavour is not the same without the oil.....your choice.
Put some of the reduced broth in a bowl and let it cool overnight. You will end up with a bowl of jelly which you can use as spread on toast or on sandwiches.