Friday, March 10, 2006

Braised oxtail and pear and almond tart


Here oxtail sears in the pan, smoking the kitchen out. It's hard to match the toughness you feel on the outside as it sears with the flakiness you get when it's cooked. It takes at least 5 hours. By 6 or 7 hours it is a melting indulgence and tastes like something that shouldn't really be allowed....






Dessert in three stages:





1 - pears poached in syrup with fresh bay leaf and vanilla
2 - In the tart case with frangipane, before more frangipane goes on top
3 - finished tart with creme anglaise








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