“A casserole of oxtail and prunes. This gives a perfect quantity for two. I would have done the recipe for four, but can't imagine ever getting four oxtail-loving people around the table at the same time.” FoodRecipePrunesOxtail Book:Notes from the Larder: A Kitchen Diary with Recipes—A Cookbook Source: Notes from the Larder: A Kitchen Diary with Recipes—A Cookbook
“Out of all of the meats you can get from a cow... ... the tail meat has the most gelatin! Season the oxtail with salt and pepper, dust it with flour and sear it in a frying pan to give it a good color, and then set it to simmer until it's good and tender. That way, by the time it has thoroughly soaked up the demi-glace sauce... ... all of the sticky gelatin in it will have begun to melt out... ... giving the meat a decadently chewy and gooey texture! That, together with the demi-glace sauce, creates a much richer taste experience. He found a way to give his dish a more powerful, full-bodied flavor without getting rid of the white miso! That was Hisako's idea! Oxtail does not come close to the famously luxuriant texture of turtle meat, of course... ... but the gelatin it does contain is perfect for a beef stew!” CookingMeatBeefStewSouma YukihiraGelatinHisako AratoOxtail Book:食戟のソーマ 11 [Shokugeki no Souma 11] Source: 食戟のソーマ 11 [Shokugeki no Souma 11]