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Hi from Brisbane, Queensland

post #1 of 4
6/3/08 at 4:01pm
Thread Starter 
Hello all,

I am a very keen home cook (with some training from a Michelin-starred chef). I have recently moved back to Brisbane after twenty years away in the south of Australia to be closer to family. I'm still going through the process of tracking down good suppliers and markets - and good restaurants. I was a bit spoiled for shopping choice in my last city, and my own cooking has reached the point where I can serve up dishes as good as most of my local restaurants.

I found this forum through googling for advice on extracting bone marrow which I needed for a very tasty oxtail risotto.

In the last two years I have partnered up with a wonderful lady, but now have the challenges of cooking for a blended family of 7-8 (depending on the day of the week) with a variety of food allergies.
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post #2 of 4
6/3/08 at 4:46pm
Welcome to the forum!

Oxtail Risotto? I might be able to relate. There is Hawaiian oxtail stew. I wonder, what kind of seasonings do you use in your risotto? Your version sounds delicious, exotic, and exquisite!
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post #3 of 4
6/3/08 at 6:50pm
Welcome to Chef Talk, Scotra! From reading your introduction, I can tell you've found a cyber-home for your culinary pursuits. I hope you're generous with sharing your knowledge for the benefit of all.

Mmmm... marrow bones! Now that I know the marrow isn't all fat (I read recently it's mostly protein), I'm interested in hearing how people deal with it. :lips:

Have a look at the site and don't miss all the other good stuff (blogs, photo gallery, cooking articles, etc.). We'll look forward to seeing you often.

Regards,
Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #4 of 4
6/4/08 at 5:44pm
Thread Starter 
Aloha!

The recipe has two stages - the first is a slow braise of the oxtail in veal stock, sangiovese/chianti, with onion, celery, bay leaves, rosemary and thyme (and a dash of oregano). Once the meat's falling off the bone, you drain and shred it - reserving and reducing the juices (after skimming the fat off).

Then you make a risotto using more sangiovese at the start, and adding the braised meat and vegetables (and the bone marrow) at the end. The finishing touch is drizzling with a little lemon juice and the reduced juices, and then scattering with a parsley/lemon gremolata.

It's a very meaty risotto - but a great winter warmer (for those of us in the southern hemisphere) We had our first 'cold' snap of the season last weekend - Brisbane's pretty much sub-tropical in climate.
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ChefTalk.com › ChefTalk Cooking Forums › General Discussions › New User Introductions › Hi from Brisbane, Queensland