Oxtail poutine and butter-fried steak with golden garlic

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Richard H Turner
From Saturday Kitchen

Ingredients

For the poutine

  • 20g/¾oz beef dripping
  • 2kg/4lb 8oz short ribs, cut into 500g/1lb 2oz portions
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery stick, chopped
  • 2 garlic cloves, finely chopped
  • 250ml/9fl oz red wine
  • 2 litres/3½ pints beef stock
  • 4 tbsp olive oil
  • 2kg/4lb 8oz oxtail
  • 250g/9oz floury potatoes, such as Maris Piper, cut into 2cm/¾in-thick chips
  • 500g/1lb 2oz beef dripping
  • 75g/2½oz curd cheese

For the steaks

  • 2 x 550g/1lb 4oz bone-in steaks, such as T-bone or prime rib
  • 100g/3½oz beef dripping
  • 250g/9oz unsalted butter
  • 4 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 2 heads garlic, peeled, cloves separated
  • sea salt and freshly ground black pepper
Print Friendly
Top