Cook's Log- 06142015: After preparing
Chef Steps' Chocolate Stew with Ox Tail, I was up for an experiment. Using the pressure cooker, we browned off the tail, added some aromatics (plus sage, rosemary and thyme) and covered it with red wine, port and water. During the 40 minutes it cooked, I made some pickled kale, polenta and seeded some nice, rich red cherries.
The meat was done, I took the left over aromatics and liquid and blended it. I added a bit of brown sugar and some MSG.
Then I ate the results. Aside from my fingers, I have been in a strange food induced paralyzes for the last 30 minutes- I highly recommend it.
