fakeaway.ng
for the home cook
Wine Braised Oxtail
This recipe came about because I was working on a menu for an event and I really wanted the main to be a different cut of meat from the usual steak, chicken or fish.
I've had oxtail before but only in Jamaican cuisine, so I already knew it was a tasty meat.
It was always so soft and fell off the bone but boy didn't I know how much cooking was required to get it that soft...it cooked it for 3 hours you guys, yes read that again.
But omgah it was worth it, so tender and packed full of flavor!
Oxtail is the new short ribs!
not the most aesthetically pleasing but I actually find the dishes that don't photograph well taste the best and this was no exception
Yield: 5 servings
Prep time: 15
Cook time: 3hrs
Total time: 3hrs15mins
Ingredients
5 beef oxtails
2 ½ teaspoons coarse kosher salt, more as needed
2 teaspoons black pepper
½ teaspoon ground allspice
2 tablespoons extra-virgin olive oil
4 shallots
Scotch Bonnets, x2
4 large carrots, peeled and cut into 3-inch lengths
2 small or 1 large celeriac, peeled and cut into 2-inch chunks
1 tablespoon tomato paste
3 large garlic cloves, finely chopped
1 bottle (750 milliliters) dry red wine
1 cup chicken stock
1 parsley sprigs, plus 1/4 cup chopped parsley leaves
1 rosemary branches
1 bay leaf
Torn celery leaves, for garnish (optional)
Grocery Shopping
Delis, VI (Oxtail)
Shoprite, VI
i just love a colourful chopping board ...
Prep:
Clean and dry the oxtail then add to a bowl and rub salt, black pepper and allspice all over the meat. Cover with plastic wrap or put the meat in a zip lock bag and refrigerate at least 2 hours or overnight.
Slice shallots and chops the carrots, celery root, garlic and peppers.
Instructions:
Heat a Dutch oven, or a heavy soup pot (with a lid) over medium-high heat. Add oil and add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until all the meat is golden brown, including the sides.
Transfer meat to a paper toweled plate and set aside.
Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add carrot and celery root and cook 5 minutes. Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook for 1 minute.
Pour wine and stock into the pot. Add sprigs of parsley, rosemary and bay leaves into pot. Bring the mixture to a simmer and cook over low heat until liquid has reduced by half, about 15 minutes.
Return the oxtail to the pot and bring to a simmer. Cover pot and cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.
Toss the oxtails in the gravy. Taste and adjust seasonings if necessary.
Garnish with the celery leaves, if using, before serving.
Serve with your desired side. I went with mashed potatoes :)
ENJOY !
DON'T FORGET TO SUBSCRIBE TO GET FRESH RECIPES STRAIGHT TO YOUR INBOX !