Oxtail Jardiniere

[Denis O'Shea]

As in someone built like one. Den

[Keith at Tregenna]

Hi All,
Oxtail Jardiniere is a wonderful dish, the meat just falling off of the bones; the jarndiniere part of it is the way the vegetables are cut, an inch and a half batons.
In the NZSCo we would serve this as an entree, and you have guessed it, as a soup two days later with the what was left as oxtail soup.
Cheers, Paul.

Certainly know your stuff Paul.

Keith.

[Doc Vernon]

https://www.cdkitchen.com/recipes/re...ere83685.shtml

Now we can all Enjoy! LOL

[Paul Johnson]

Hi Doc,
Liked the recipe, of course there are many variations, one bit did confuse me however; cut the oxtail in inch long lengths? It's a bloody oxtail, you portion it where the joints of the tail are.
Cheers, Paul.

[Keith at Tregenna]

RE: there are many variations.

Most are for just stews with Jardiniere wrongly added to try and make them sound posh.

As you say "It's a bloody oxtail, you portion it where the joints of the tail are".

The classic French dish would be prepared for flavour and for the eye etc, rather
than knocked up in one pot.

K.

[Ralph Knowles]

We always called it 'wipers'. No explanation needed!!

[j.sabourn]

Always had the worrying rhought that when had oxtail soup that it might be the real unadulterated real thing . JS

[happy daze john in oz]

John, did you ever have Brown Windsor soup on any ship you were on?

It was a classic with UCL but when I saw what went into it I decided to not take the soup.

Worked at one place in London after swallowing the hook as second cook.
It was the regular exhibition time of year so very busy.
Soup at lunch had been Aspargus and there was quite a bit left.
We can use that tonight said the chef adding orange juice to it and calling it Salforino soup.
But it did sell!!!!!!!!!!!!

[Keith at Tregenna]

Classic food was a near art form, Escoffier published formulas rather than recipes, chef's were
trained to be exact. Those dining then were not to be able to tell if the the excecutive chef had
taken a night off, generally, if dining within a similar class elsewhere all produced was desired
to be of a similar ilk. A great chef would usually sign his menu.

Many later were just cowboy's.

Keith.

[Colin Wood]

Always heard referred to as **** hole shutters.

- - - Updated - - -

Had oxtail many times at sea, but doubt the Chief Stewards I sailed with would serve it at todays prices. Used to be a very cheap dish but only for silvertails today. Same with ox tongue. Thought I would buy a tongue the other day but was over $20 each, so bought fillet steak instead.