How to get married?
Thanks to the Mi-FeGH Mi-Raisin love condiment as a finishing touch.
True story, it also works with the filtered broth and charms of love. Do the same as Adèle, the heroine of Marcel Rouffe's marvelous novel where Dodin-Bouffant marries his cook for his masterful pot-au-feu.
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Ingredients - Serves 6
- 2 tied oxtails
- 800g of high-quality beef chuck
Spicy Paste
- 1 tbsp. ground nutmeg
- 1 tbsp. 'mignonette' pepper
- 50 g garlic cloves (garlic press or pestle)
- 13 g of coarse gray salt
Vegetable garnish
- 18 'grenaille' (tiny potatoes) steamed in their skins
- 4 carrots cut into 0.5 cm pieces
- 20 raw cherry tomatoes, cut in half
- 30 Tyrrells sea salt and black pepper crisps…
Aromatics
- ½ bunch of fresh coriander, roughly chopped
- ½ bunch of chopped chives
Chinese grocery stores
- 5 tbsp Sambal Oeleck chili paste (Asian grocery store)
- 50g fried onions (ready-to-use sachet from Asian grocery stores)
- 3 limes, quartered
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The recipe
1. The day before, prepare the spicy paste in a mortar; the mixture should form a moist paste. Place the oxtails in a pressure cooker, add cold water just above the level of the meat with a heaped tablespoon of spicy paste, and stir with a whisk. Bring to a boil, then close the pressure cooker. Simmer for 30 minutes.
2. At the end of the first cooking time, do not decompress or release the steam; immerse the pressure cooker for 60 minutes in a bain-marie of iced water. After this time, cook the second time in the same way for 30 minutes under pressure. For the second time, immerse the pressure cooker for 60 minutes without releasing the steam. Place the pressure cooker unopened in the refrigerator for 12 hours.
3. The next day, open it and carefully remove the congealed fat disc, collect the oxtails, remove the strings and the chuck, remove the fat around it. Strain the broth without stirring it. Wash the pressure cooker, put the oxtails back in, add 1 tablespoon of spicy paste, add the 'grenailles' and carrots to the steamer basket placed on top of the meats. Bring the broth to a simmer, close the pressure cooker, position the cursor on the 'vegetables' icon, program 3 minutes of cooking.
4. Place a nice piece of oxtail with a portion of chuck steak in large, warmed soup plates, add 3 or more carrots, 2 baby potatoes, 6 tomato halves. Pour a ladle of hot broth over the stew, sprinkle with herbs and chili puree to taste. Scatter a few chips over the meat, don't forget the fried onions and the lime wedge to sprinkle. It's time to add the finishing touch, add a generous tablespoon of my Mi-FeGH Mi-Raisin jam condiment to accompany the meat. A guaranteed success.
With this process, the concentration of aromas in your pot-au-feu is transformed into an elixir that floods with happiness and revives your taste buds.
