Oxtail Jardiniere

[Doc Vernon]

A very pleasing dish indeed if cooked the correct way, i have seen and tried to eat this dish at various places during my lifetime, and must say that most of the time it was absolute rubbish.
However my late Uncle "Dusty" used to cook it, and Boy! did he know how, it was tasty, Tender and tantalising!
Yes an excellent dish as said when done correctly.
Wish i could get some right now in this very cold Weather we are having here!
Cheers

I think it takes quite a time to cook if done right!??

[Keith at Tregenna]

Often the this dish when served is little more than a done to death stew and
the name of the dish is wrongly added to the menu. Some just put all in a pot
and cook for an age. Though some veg eg: onion, celery and leek may be diced
and added early, the classic Jardiniere refers to the vegetables. Jardiniere is a
French cooking term meaning to cut a vegetable into thickish batons. No one
would waste time in a particular cut just to stew. The vegetable should be added
towards the end of the cooking process to near A la dente or cooked separately as
a garnish.

[j.sabourn]

I put ox tail in the same category as Pigs Trotters and Tripe. Of the three Ox Tail However is the most palatable . JS.

[Keith at Tregenna]

A classic Jardiniere would never really be linked with Ox Tail,
more a beef / boeuf (jardiniere dish). Often names are taken
from the Repetoire de la cusine and wrongly used in an effort
to make something sound better than what they will receive.

K.

[j.sabourn]

#40.. John I may be a bit prejudiced as worked for a butcher at nights after school , and for a short period full time when left school at 15. There is no wastage in a butchers shop , even the bones were sold to customers wanting to make soup. As for mince , there were various variety’s of this and depending how good a customer you were depended the quality of your mince. Even the waste such as fat went into the the big vat for the production of suet and lard. Mind it beat working at a cobblers my previous job at 13 , as got the choice of. The mince, the cobbler still used to charge me 12/6d. To sole and heel my shoes. The butcher also when working full time was only a 5 day week. Cheers JS

[John Gill]

#40.. John I may be a bit prejudiced as worked for a butcher at nights after school , and for a short period full time when left school at 15. There is no wastage in a butchers shop , even the bones were sold to customers wanting to make soup. As for mince , there were various variety’s of this and depending how good a customer you were depended the quality of your mince. Even the waste such as fat went into the the big vat for the production of suet and lard. Mind it beat working at a cobblers my previous job at 13 , as got the choice of. The mince, the cobbler still used to charge me 12/6d. To sole and heel my shoes. The butcher also when working full time was only a 5 day week. Cheers JS

Probably one or two Escoffier trained chefs aboard here may be aware, but isn't 'cobblers' a form of mince?

[Tony Taylor]

A very pleasing dish indeed if cooked the correct way, i have seen and tried to eat this dish at various places during my lifetime, and must say that most of the time it was absolute rubbish.
However my late Uncle "Dusty" used to cook it, and Boy! did he know how, it was tasty, Tender and tantalising!
Yes an excellent dish as said when done correctly.
Wish i could get some right now in this very cold Weather we are having here!
Cheers

I think it takes quite a time to cook if done right!??

Agree Doc. it is a good winter dish and very satisfying, i wont print the name it had in my company (also devilled kidneys on toast had a choice name). Surely all the cattle in your neck of the woods have tails, like John said, butchers never waste anything.

[Keith Tindell]

The old sayings from sea faring days, Ox tail, been on the bum for years, kt

[Keith at Tregenna]

#47: Kidneys turbigo was a classic dish for breakfast, lunch or tea.

K.

[John Gill]

Working as a first class waiter aboard the Capetown Castle I encountered a dish, Lamb cutlets Reform, consisting of French trimmed cutlets with a julienne of vegetables and a few other ingredients. I looked up the history of the dish,quite interesting. I have never seen it on any restaurant menu since, anywhere on this planet.
Any Michelin starred chefs aboard here ever presented it?
Gilly

J