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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Wednesday, March 6, 2013

Braised Oxtail with grilled Polenta and Gremolata by Steven Dolby



Subscribe to me on YouTube (Serves 2 people)
INGREDIENTS
80g Celery (roughly chopped)
160g Carrots (roughly chopped)
3 Garlic cloves
Fresh Italian flat leaf parsley (small handful)
Plain flour (enough to coat the oxtail)
1/2 Tsp salt (season the flour)
1/2 Tsp ground black pepper (season the flour)
700g Oxtail (jointed and cut into pieces)
1 Tbsp vegetable oil
1 Medium onion (sliced)
1 Tsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp tomato paste
300g Button mushrooms (cut in half)
3 Cups beef stock
1/2 Cup red wine
 POLENTA
1 Cup polenta
4 Cups chicken stock or water
Salt & ground black pepper (to taste)
1 Tbsp unsalted butter
GREMOLATA
1 Garlic clove (finely chopped)
Fresh Italian flat leaf parsley (roughly chopped, medium handful)
Zest of 1 lemon
2 Tbsp extra virgin olive oil

© STEVEN DOLBY




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