I had been eyeing an oxtail recipe in Judy Rodgers’ The Zuni Cafe Cookbook for a while now, so when Prather Ranch was having a sale on oxtail the other week I gleefully bought a 3 lb. bag. Yes, gleefully. Oxtail might be my favorite cut for braising. With far more gelatin than, say, short ribs [...]
Posts Tagged ‘braising’
Oven-Braised Duck Legs with Five-Spice Powder
Most cookbooks I own have the same format: a list of recipes organized by protein, starch, or vegetable. Sometimes there might be a section dedicated to breakfast or dessert, but by and large it’s very straightforward. The one cookbook I own that doesn’t follow this format, however, is A Platter of Figs by David Tanis. [...]