Terrine from leftovers

[atomicsmoke]

I had some (cooked) pig skin left when i made cracklings. And meat from an oxtail broth. I reduced half a mason jar of broth while cooking asparagus and red pepper in it.

It jelified nicely.

Made for a tasty cold supper (with horseradish).

 

[daveomak]

The stuff you make amazes me Atomic.... Great stuff there... Dave

 

[crazymoon]

AS, Another awesome meal from the "nose to tail " master!

 

[atomicsmoke]

I don't know about master but the dish did have tail in it.

 

[idahopz]

Oh man that looks good - I love the gelatin that comes from melted collage

 

[atomicsmoke]

Since you mentioned collagen...For most broths i go for 2h+ in pressure cooker ...and find everything pulverized. Turns out the collagen out from the oxtail is a tough cookie. Takes a while to render. I cooked the buffalo oxtail in a pressure cooker for 3h+. . ...yet i found intact collagen when picking meat of the bones. Most was in the broth, but a bit escaped my method.

 

[idahopz]

So true about oxtail, and it is one of my most favorite savory soups

 

[daveomak]

Yep... I agree... Ox tail and beef cheeks are really, really flavorful... When you want REAL BEEFY flavor, look no further...

 

[Bearcarver]

Looks Great Atomic!!!:)
I Like.
Reminds me of what we Pennsylvania Dutch call "Souse".

Bear