Subj : St. Humphrey 06a
To   : All
From : Dave Drum
Date : Tue Jul 06 2021 20:38:36

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Humphrey's Beef w/Richard Guest - Part One
 Categories: Beef, Wine, Vegetables, Herbs, Dairy
      Yield: 4 Servings
 
    500 g  Centre cut eye fillet

MMMMM-------------------BRAISING LIQUOR/SAUCE------------------------
      1 l  Veal jus
    200 ml Red wine
    200 ml Port
    1/2    Garlic bulb
      2    Carrots; peeled, rough
           - chopped
      3    Celery ribs; chopped
    1/2    Leek; chopped
      1 lg Onion; chopped

MMMMM-----------------------OXTAIL FAGGOTS----------------------------
    500 g  Meaty oxtail pieces; trimmed
           - well
    125 g  Ox liver; peeled, trimmed
      1    Shallot; fine chopped
      5 g  Salt
      2 g  Ground pepper
      2 g  Dried sage
      2 g  Ground allspice
      2 tb Suet
      2 tb Breadcrumbs
    250 g  Pig’s caul (crepinette);
           - soaked in cold water

MMMMM--------------------------BEEF TEA-------------------------------
    400 g  Beef mince
      2    Bay leaves
     10    Black peppercorns
      8    Parsley stalks
      2 ts Chopped chives
    150 g  Cooked ox tongue; diced
           - (opt)

MMMMM------------------------PASTA DOUGH-----------------------------
      2 c  "OO" flour
      2 lg Eggs
           Salt
      1 tb Olive oil

MMMMM--------------------BONE MARROW RAVIOLI-------------------------
    150 g  Bone marrow; soaked in cold
           - water overnight
      2 tb Chopped parsley
           Juice and zest of 1 lemon
           Salt & Pepper

MMMMM---------------------CELERIAC REMOULADE--------------------------
      1 sm Celeriac; sliced thin,
           - julienned
    100 g  Sour cream
      1 tb Prepared horseradish
           Juice of 1 lemon
      1 tb Chopped parsley
           Salt & pepper

MMMMM----------------------SPINACH GARNISH---------------------------
    200 g  English spinach leaves;
           - washed & dried
     10 g  Butter
           Salt & pepper
 
  The day before serving make the braising liquor.
  
  In a hot pan, saute the onion, garlic, leek, celery and
  carrot until soft and caramelised.
  
  Deglaze the pan with the red wine and port and reduce by
  two-thirds.
  
  Add the veal jus and cook until the liquid just coats
  the back of a spoon, skimming all the time.
  
  FAGGOTS: Set the oven @ 150ºC/300ºF. Season the oxtail
  pieces well with salt and pepper. Heat a little oil in
  an ovenproof pan. Brown the oxtail all over, remove and
  drain.
  
  Wipe the pan clean, return the oxtail to the pan and
  pour over the braising liquor. Cover with a cartouche
  and braise in the oven for 5-6 hours, or until the meat
  falls away from the bone.
  
  Remove the meat and set aside to cool slightly. Strain
  the braising liquor and chill to set the fat deposits.
  
  Chop the liver very finely. Pick the oxtail meat off the
  bone and shred very finely, removing all the fat and
  sinew.
  
  CONTINUED IN PART TWO
  
  RECIPE FROM: https://www.lifestyle.com.au
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The week after Halloween is a lawless wasteland of dietary anarchy.
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