Matty’s New Years Eve Oxtail Dinner | Cookin' Somethin' w/ Matty Matheson скачать в хорошем качестве

Matty’s New Years Eve Oxtail Dinner | Cookin' Somethin' w/ Matty Matheson

RAPTURE SURVIVORS WASH YOUR HANDS AND CHECK ON YOUR FRIENDS I’M BRAISING OXTAIL AND SERVING IT ON MASH! FOLLOW THE INSTRUCTIONS COOK IT TIL IT’S COOKED BECAUSE THIS IS COOKIN’ SOMETHIN’ WE’RE COOKED! Matty's World Merch: http://bit.ly/4fPicI2 Matheson Cookware: https://bit.ly/4p9XK9p Join this channel to get access to perks:    / @mattymatheson   INGREDIENTS: 2lbs Oxtail 1 White Onion 1 Carrot 2 Stalks Celery 1 Leek 1 Clove Garlic 1 Tbs Black Peppercorn 3 Tbs Tomato Paste 2/3 Bottle Red Wine 2 Bay Leaves 1 Bunch Fresh Thyme 1 Liter Beef Stock 2-3 Tbs Vegetable Oil Mashed Potatoes 2-3lbs Potatoes 2 Cups Whole Milk 1/4# Butter Diced Au Poivre Sauce 4 Tbs Ground Peppercorns 1/2 Cup Cognac 2-3 Cups Oxtail Braising Liquid 1/2 Cup Heavy Cream 2 Tbs Dark Soy Sauce Button Mushrooms 1/2lbs Button Mushrooms Halved 4 Tbs Butter 2 Tbs Worcestershire Sauce 1 Tbs Red Wine Vinegar 1 Tbs Vegetable Oil Salt Pepper COOKING METHOD: For the Oxtail: 1. Heat a large cast iron pan over medium-high heat. Once the pan is hot, add enough oil to cover the bottom of the pan. 2. Season the oxtails generously with salt and pepper. Sear the oxtails in the pan, turning each piece and till they are deeply caramelized on all sides. 3. Largely chop the Onion, Carrot, Celery, and Leek 4. Heat a dutch oven over medium-high heat. Add a small amount of oil to the pan and lightly caramelize the mirepoix with 1 clove of garlic and 1 Tbs Black Peppercorn. 5. Add the tomato paste to the pan and toast lightly until a fond develops. Deglaze with the Red Wine and reduce by half. 6. Add the seared Oxtails to the pot with the Thyme and Bay Leaves. Cover with the Beef Stock and bring to a boil. 7. Preheat an oven to 350 Degrees Fahrenheit. Cover the braise and cook in the oven for 2.5-3hrs or until the Oxtail is fork tender. 8. Once cooked, remove the Oxtails from the pot and strain the liquid to remove all of the vegetable solids. Reserve the liquid for the Au Poivre Sauce Mashed Potatoes: 1. Bring a large pot of salted water to a boil over high heat. 2. Add the potatoes and cook until fork tender. 3. Peel the potatoes while they are still hot using a thick kitchen towel. 4. Warm the milk in a medium sized pan. 5. In a large bowl combine the riced potatoes, warmed milk, and diced butter. Mix until fully combined and all of the butter has melted. Season with salt and pepper to taste. Au Poivre Sauce: 1. Toast the peppercorns in a stainless steel pan over medium heat until fragrant. Deglaze with 1/2 Cup Cognac. Carefully ignite the fumes from the Cognac to burn off all of the Alcohol content. 2. Reduce until nearly dry. 3. Add 2-3 Cups of the reserved Oxtail braising liquid and the Heavy Cream. Stir until homogenous, and reduce to desired consistency. Season with the Dark Soy Sauce and Salt to taste Button Mushrooms: 1. Heat a medium size pan over medium-high heat with a small amount of vegetable oil. Once hot place the mushrooms in the pan cut-side down and sear. Season with salt 2. Once the mushrooms are nearly done cooking (nice and caramelized and tender to the touch) add the butter, Worcestershire, and Vinegar to the pan. Cook down until a nice glaze forms on the the mushrooms. 3. Adjust seasoning with salt and pepper to taste. To Serve: 1. Place the Mashed Potatoes on the plate, place the Braised Oxtails on the plate. Add the mushrooms, and sauce with the Au Poivre.