LCBO Food & Drink Autumn 2017

FLAVOURS  BAKED GOODS

sweet potatoes with oxtail gravy & horseradish crumbs

6 Meanwhile, prepare the crumbs by melting the butter in a medium skillet over medium heat. Add bread and fry until golden and crisp, stirring frequently. Remove from heat; stir in horseradish and parsley. Season to taste with salt and pepper. 7 Measure out 1 tbsp (15 mL) of the solidi- fied fat from reserved braising liquid (discard remaining fat). Heat braising liquid in micro- wave (or on stovetop) until liquified. Melt fat in a separate small pot over medium heat; stir in remaining 2 tbsp (30 mL) flour, then whisk in warm braising liquid. Let boil for 1 minute to thicken; stir in meat and warm through. Add nutmeg and check seasoning. 8 Split potatoes and fluff flesh with fork. Di- vide warm meat and gravy between potatoes and top each with an equal amount of horse- radish crumbs. Serves 4

HORSERADISH CRUMBS 2 tbsp (30 mL) butter 1½ cups (375 mL) finely chopped day-old Italian, sourdough or whole wheat bread ⅓ cup (80 mL) finely grated fresh horseradish 1 tbsp (15 mL) finely chopped parsley 1 Preheat oven to 300°F (150°C). 2 Season oxtail with salt and pepper; sprinkle with ¼ cup (60 mL) flour and toss to coat. 3 Combine olive oil and butter in a Dutch oven over medium-high heat. Once foaming, brown meat on all sides, about 12 minutes total. Pour wine over and stir in beef stock; tuck in onion, celery, carrots, thyme and bay leaf. Add allspice and cloves; bring to a boil, cover and place in oven for 2½ hours, or until meat is very tender. 4 Remove oxtail to a bowl; set aside. Strain liquid from vegetables and spices and place in fridge overnight; discard solids. Once oxtail is cool enough to handle, remove meat from bones and store in fridge separately alongside braising liquid. 5 When ready to serve, prick the potatoes in several places with a fork, arrange on a baking sheet, and cook in a 400°F (200°C) oven for 1 hour or until tender.

Sweet potatoes bake up soft and moist and are a real treat. Topped with rich oxtail gravy and buttery bread crumbs, they feel luxurious. Oxtail can be found fresh and frozen, usually cut into 2-inch (5 cm) lengths or so. If not, ask your butch- er to do this and purchase your pieces from the thicker end of the tail. Its unique combination of meat and cartilage contributes flavour and a silky mouthfeel to the gravy. Begin gravy a day ahead and chill overnight to “de-fat.” It’s all worth it! STEWED OXTAIL & GRAVY 3 lbs (1.5 kg) oxtail cut into 2-inch (5-cm) lengths Salt and freshly ground black pepper ¼ cup (60 mL) plus 2 tbsp (30 mL) all-purpose flour, divided 2 tbsp (30 mL) olive oil 2 tbsp (30 mL) butter 1 cup (250 mL) dry red wine 2 cups (500 mL) homemade or butcher’s beef stock 1 onion, quartered 1 celery stalk, cut into thirds 1 medium carrot, cut into thirds Generous sprig thyme 1 fresh bay leaf 10 dried allspice berries 3 whole cloves Pinch freshly ground nutmeg 4 medium sweet potatoes, about 4 lbs (2 kg) total weight

WHAT TO SERVE Smoking Loon Old Vine Zinfandel LCBO 272393, $15.95 Amsterdam Downtown Brown Ale LCBO 142331, 437 mL, $3.15

40  FOOD & DRI NK AUTUMN 2017