Sunday, May 18, 2008

The secret is in the sauce




















When you buy a good cut of beef, you must rely on a good sauce to add flavor to the dish. The best sauce is made from scratch and reduced down to concentrate all the aromas. The secret is in the sauce....

We bought 1 kilo / 2 lbs of beef tenderloin, cut the meat into three pieces, fried them gently. Do not overcook fine meats - it is a waste of money!

1 kilo / 2 lbs ox tails was the base for my sauce and they were browned in hot butter, before removing them from the pot, and fried diced onions in the hot butter. The sauce will get even better if you add diced carrots and celery. Then place the ox tails back in the pot and pour enough water to cover the meat and the vegetables. Add salt, pepper, and herbs - thyme and lovage is delicious.

Then you have to be patient. Allow the meat and vegetables to simmer for an hour before you remove them. Add a cup of red wine and reduce further. Taste to check whether you have to season more. Then take two tablespoons of cold butter and whisk it into the sauce.

Yum!

As we wait we sip to a glass of home made cosmopolitan, a concoction of vodka, triple sec, lime and cranberry juice - a dangerously delicious dame in disguise, with bright red lipstick armed to her teeth with a silver bullet.

Eat you heart out - Mae West!

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