Oxtail Jardiniere

[happy daze john in oz]

Yes Vernon, make a lot of stock during the year and freeze.
Now it comes out and into a large pot fresh mixed veg I cut up, extra virgin olive oil, thought I am yet to find a virgin in one let alone an extra, diced onions, Oregano.
Stir fry all the veg in a large pot, about 12 litres, when soft add a large bottle of tomato paste.
then the meat, could be nay off cuts or fresh bought chicken, beef, pork, any kind.
Bring to boil and simmer until meat is tender.
Cool then place in 2 liter containers and freeze.
Pull out when requires and reheat.

[robpage]

I had never come across stock until I was on the Union Castle passenger service and they had a large pot boiling away quietly in a corner of the Galley full of bones and carcasses and all kinds of stuff I'm sure that stock pot went on at Southampton and stayed there for five and a half weeks but I think it's certainly made a big difference to the soup on the cargo ships the soup came out of a large cardboard box called symingtons I don't know if it was a different flavours but it was certainly in three colours grey grey green and greenish so I've always been a great believer in stock

[Keith at Tregenna]

Very rare to see fresh stock anymore especially since BSE.

Boullion is generally the norm now.

k.

[Doc Vernon]

Plenty of Beef and Chicken Stock to be had here in Aussie
Campbell makes the best! Always use it!
Cheers
Stock.JPG

[Doc Vernon]

Just slightly off course here (Sorry)
However Food always brings the best out of me,and I must add here that I have in many many Years not seen (or in fact) had one of my all time favourite dishes which is the Classic
Chateaubriand
There seems to be plenty of Recipes on the Net,and most good but I cannot find the one I recall of Years back,where I recall many times both in my Sea Years (when single) and after as well with my dear Wife,going into quite Posh Restaurants and having this.
It was always done at the Table with Flaming Utensils so you could see what was being done. It was done with Wine and Mushroom ,and it was one of the most delicious Meats I have ever eaten,just melted in your mouth. Costly though but well worth it!
Anyone ???

[Keith at Tregenna]

Take it you know the Classic Chateaubriand ?

possibly seeking another classic: Steak Diane ?

K.

[robpage]

Very rare to see fresh stock anymore especially since BSE.

Boullion is generally the norm now.

k.

Waitrose certainly stock it , as do all the major supermarket Brands

[robpage]

That is the classical steak Diane which I believe in American recipe and nobody actually knows who the lady herself was throughout the 60s and 70s you would have it prepared at the table for the last time I saw it in a restaurant they did you a sirloin steak instead of the classical fillet and poured the sauce over it rather than flambeing the brandy at the table

I actually wondered if the average head waiter is capable of doing it I don't think in the normal pub type restaurant you would have a chance
*
Steak Diane - Recipes - Hairy Bikers

[Doc Vernon]

Steak Diane is a wee bit different to the Chateaubriand ,also a very Yummy dish but slight differences,however possibly the Yanks think its Chateaubriand! LOL
Thanks

[robpage]

A couple of years ago I went to a trendy local restaurant and one of my favourites which I've only ever had on the Union castle mail boats was fillet of beef Wellington and when I saw it on a restaurant menu I thought really like that I wonder how they managed to cook a whole fillet and send it out two different restaurant patrons when it arrived it was beef in a pastry parcel that was more like a steak slice than anything that had some sort of classical origin in itself it was pleasant enough but it wasn't what I've been described . I always think of the chateaubriand cut off the fillet as being cut for two people , and my problem with any of the family is I am the only person in the whole family that will eat a steak blue certainly my daughter and her family they will have steak only well done til it is the consistency of a shoe upper