Braised Oxtails- 8/18/12
Here is another recipe from the French Laundry cookbook. At the French Laundry the braised oxtail meat was pulled from the bones and served as the base of a dish called Surf and Turf. Here I am just showing the recipe for the braised oxtails so you can just served it as a main dish. This is a perfect dish on a cold winter day while eating hot braised oxtails will warm up your soul. It takes time and a little bit of effort but is well worth it but make sure so plan at least a few days ahead before making this dish. The oxtails are so tender and the red wine gives this dish a wonderful flavor.
In the next recipe I will show you how to take this recipe and transform it into the next level with a Surf and Turf dish.
Oxtails are great with white rice or mashed potatoes but I prefer white rice.
|
|
|
Oxtails are browned and therefore giving a really nice flavor and then they go into the oven for a long slow roast that makes them perfectly tender, juicy, and so delicious!
The sauce is also succulent!
Close look at the braised oxtails.
Preparation work..
|
For the oxtail 5 pounds oxtail pre-cut flour for dredging Salt and pepper 1 quart veal or beef stock 1 quart chicken stock 1/4 cup carrots 1/4 cup onions 1/4 cup leeks (white part only)
|
For the red wine marinate one bottle red wine 1/2 cup carrots cut into 1 inch 2/3 cup leeks cut into 1 inch (white and pale green) 1/2 cup onions cut into 1 inch 3 garlic gloves, smashed 10 sprigs thyme 1 bay leaf
|
|
Put the vegetables in a large pot and pour the red wine in. |
Bring the pot to a boil |
|
Tilt the pan away from the burner and carefully ignite the wine with a match. Allow the alcohol to burn off (you cannot see the flame in this picture). Turn off the heat Cool the marinade. |
Make sure the marinate is cool down and at room temperature before you pour it over the meat... |
|
Cover the pot and put in the refrigerator for 8 to 24 hours. |
The next day transfer the meat to one container and the vegetable to another pot. |
|
Pour the liquid through a paper towel to remove some of the blood and other impurities. Do not wring out the towel, the impurities would be forced back into the liquid. |
Slowly heat the marinate to a simmer. Skim and discard the impurities and other particles as they rise to the surface. Remove from heat. |
|
Place the flour into a dish or plate. Pat the oxtails dry and dredge them in the flour just to coat. Lightly season with salt and pepper. |
Heat 1/4 inch of oil in a large deep pot over medium heat. Add the oxtail and sear them on one side until they reach a rich deep brown color. |
|
Put all the browned oxtail in a large pot and set aside. |
Put the marinated vegetables the same pot that you browned the oxtail. Sautéed the vegetables for 3 to 4 minutes. |
|
Pour in the veal or beef stock, chicken stock... |
and pour in the marinate mixture. Bring it to a boil. |
|
Pour the broth over the browned oxtails. |
Bring the pot to a boiling point and turn off the heat. |
|
Put a piece of parchment on top so that the meat does not dry out. Put the pot in the oven at 325 degrees for about 3 to 3/12 hours. |
Remove the pot from the oven. Throw away the parchment paper. Put the meat aside. |
|
Strain the sauce and throw away the vegetables. |
Bring the sauce to a simmer and let it reduce it down to a desire consistency. Add salt and pepper according to taste. |
Filed as: Meat
