Monday, January 30, 2012

Ox Tail and German Plum Cake (Pflaumenkuchen)?

Anyone have a good recipe for Oxtail? My grandmother used to make it long long long ago and it was sooooo good.



Also, her German Plum cake. Gosh would I would love to have a piece right now.

Ox Tail and German Plum Cake (Pflaumenkuchen)?
My Favorite Oxtails with Buttered Rice Recipe !



Oxtails:

2 whole oxtails, sliced in 2-inch pieces

House Seasoning, recipe follows

Several dashes soy sauce

2 large yellow onions, sliced into half-moons

3 to 4 bay leaves

Buttered Rice:

2 cups uncooked rice

4 cups water

1 stick butter

Kosher salt





Preheat oven to 350 degrees F.

Trim fat from oxtails. In a broiling pan, toss oxtails with House Seasoning and soy sauce. Top with onions and bay leaves. Add water to fill pan 1/4 of the way to the top. Cover pan with foil and bake until oxtails are tender, about 2 1/2 to 4 hours. Remove foil cover from meat and brown in oven for an additional 5 to 8 minutes. Prepare rice according to package directions, adding butter and salt, to taste. Serve rice alongside ox tails.





House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.



Yield: 1 1/2 cups



This is great, you should definitely try it.



Now about the German Plum Cake, here's a good recipe :)



Ingredients



Dough

4 cups all-purpose wheat flour

1 ounce baker's yeast, see note

4 tablespoons sugar

1 cup milk

1/3 cup butter, unsalted and melted

1 egg

1 pinch salt



Filling

3 1/2 lbs damson plums, see note

Topping

4 tablespoons sugar

1 teaspoon ground cinnamon



Directions

1 Sift flour into a large bowl and make a well in the middle.

2 Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.

3 Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour. Knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough.

4 Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled.

5 Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten.

6 Grease backing tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches.

7 Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough.

8 Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes.

9 Preheat oven (425 F, 220 C).

10 Bake the plum cake in the middle of the oven for 20 to 25 minutes.

11 Meanwhile mix sugar and ground cinnamon for topping.

12 Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream.

13 Baker's yeast: If possible use fresh baker's yeast. But you can replace it by 1 1/2 packages dry yeast.

14 Damson Plums: a traditional German Plum Cake is made with the slightly tart and not too juicy Damson Plums. You can also use other plum varieties, but the plums shouldn't be over-ripped or too juicy. I have tried it with other plum varieties and have reduced amount of sugar in topping.

15 German Plum Cake: in my opinion this cake has to be made with yeast dough. It takes more time to make than other doughs, but it is worthwhile. Don't be afraid of the juices. This cake has to be juicy!

16 There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. Zwetschgen is the German name for Damson plums.
Reply:Oxtail with wine



INGREDIENTS

2 (750 milliliter) bottles dry red wine

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

salt and pepper to taste

5 pounds beef oxtail, cut into pieces

1/2 cup butter, divided

5 shallots, chopped

5 cloves garlic, chopped

1 onion, chopped

2 carrots, chopped

2 celery ribs, chopped

2 sprigs fresh thyme

1 bay leaf

2 sprigs flat-leaf parsley

5 cups beef broth







DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).

Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 2 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.

Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 2 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.

Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.

Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining butter and pour over the oxtail to serve.

====

Plum cake with chocolate



INGREDIENTS

2/3 cup raisins

3/4 cup all-purpose flour

3/4 cup whole wheat flour

2 teaspoons baking soda

1/4 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/3 cup cocoa

3/4 cup butter, softened

1 1/2 cups white sugar

3 eggs

2 cups applesauce

1/2 cup coarsely chopped walnuts





DIRECTIONS

Soak raisins in boiling water to cover for 5 minutes. Drain.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cocoa; set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, then the applesauce. Beat the flour mixture into the applesauce mixture. Stir in the raisins and walnuts. Turn batter into prepared pan.

Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Chill in refrigerator
Reply:Ingredients

Dough

4 cups all-purpose wheat flour

1 ounce baker's yeast, see note

4 tablespoons sugar

1 cup milk

1/3 cup butter, unsalted and melted

1 egg

1 pinch salt



Filling

3 1/2 lbs damson plums, see note



Topping

4 tablespoons sugar

1 teaspoon ground cinnamon



Directions

1Sift flour into a large bowl and make a well in the middle.



2Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.



3Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour. Knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough.



4Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled.



5Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten.



6Grease backing tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches.



7Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough.



8Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes.



9Preheat oven (425 F, 220 C).



10Bake the plum cake in the middle of the oven for 20 to 25 minutes.



11Meanwhile mix sugar and ground cinnamon for topping.



12Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream.



13NOTE on Baker's yeast: If possible use fresh baker's yeast. But you can replace it by 1 1/2 packages dry yeast.



14NOTE on Damson Plums: a traditional German Plum Cake is made with the slightly tart and not too juicy Damson Plums. You can also use other plum varieties, but the plums shouldn't be over-ripped or too juicy. I have tried it with other plum varieties and have reduced amount of sugar in topping.



15NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough. It takes more time to make than other doughs, but it is worthwhile. Don't be afraid of the juices. This cake has to be juicy!



16There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. Zwetschgen is the German name for Damson plums.
Reply:If you want a great ox tail recipe, then you will have to consult the Jamaica West Indians. It is a stewed dish. It could been done just as easy in a crock pot. Type in keywords "jamaican food, west indian food, ox tails". Delicious. Normally served with rice and peas, cabbage and sweet plantain. Don't forget the coco bread, either. Keep cookin'.


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