ox-tail jam

[jaybone]

I was in Vegas last month and tried a killer appie at Comme Ca and managed to replicate it.

photos

Ox tails - 2 full coated with flour before your brown them in the pan

Veal stock 4 cups (beef stock works fine

1 table spoon of tomato paste

1 French shallot

1/ onion

1 carrot

1 stick of celery

1 bay leaf

5 branch of thyme

5 grain of black pepper

3 gloves of garlic

1 cin stick

1 bottle of red wine - Cab-sau

Let it cook, covered, 5-6 hours

Reduce uncovered and serve with toast points.

I also served this with roasted marrow bones with a simple garnish of parsley, shallot, capers and lemon zest salad- dressed in olive oil and lemon.

Really rich, but awesome.

Edited April 7, 2011 by Guest

[Davey Boy 2.0]

mmmm toast points

[rubberdinghy]

Slip forum....

oh wait....I thought Ox-Tail Jam was some new festival.

Colour me badd.

[bouche]

you went to Comme Ca? Awesome! how was your meal there?

gonna have to try this thing you did.

[jaybone]

Comme Ca was really good. But, the high light was the appies and the wine.

My main, while good was not as memorable as my previous evening's tasting menu at Aureole- now that was a meal that is stuck in my mind. Beautiful, tasty food and amazing service.

I also had lunch at Olive's, Todd English's place overlooking the fountains at Bellagio. Erin and I split a beef carpacio to start, which set a new standard by which all others will surely pale in comparison.

[Davey Boy 2.0]

I think it's spelled "Olive Garden", jb

[jaybone]

Whoops, my bad. Turn out the "carpacio" was likely an undercooked burger.