Tag Archives: Dutch Oven

Potrero Progressives: Braised Oxtail Ragu

For my contribution to the Potrero Progressive Dinner, I had already decided to make someĀ homemade pasta, so I wanted to top it with something worthy (i.e., something that took as much time to prepare and make). The tail of an ox (a castrated bull) certainly fit the bill, as it is tough at first, but becomes really tender with some slow cooking over a long period of time. And, don’t my friends deserve the finer things in life?
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No-Knead Bread, Part 2 (Success!)

After allowing the dough to rise for about 16 (nearly the ideal 18) hours, we took it out for some further handling. Putting the dough on a floured work surface, we folded it over itself a couple of times. Then, we covered it with some plastic wrap, and let it settle down for about 15 minutes.
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