OXTAIL BOURGUIGNONNE
This yummy recipe hails from the February 2011 issue of "Bon Appetit." DH and I easily halved the recipe. This meal is good for a weekend when you have a lot of time on your hands--it is not difficult, but takes awhile to make. The meat came out very tender. We used merlot for the wine, an assortment of mushrooms, and dried bay leaves. We served with roasted asparagus and Recipe #251600 251600 to soak up the sauce.
Provided by Dr. Jenny
Categories Stew
Time 4h55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl.
- Return 6 Tb drippings to pot (add olive oil, if necessary, to measure 6 Tb total; reserve bacon for another use).
- Tie parsley, thyme, and bay leaves together for bouquet garni.
- Stir 1 Tb flour and butter in small bowl to smooth paste.
- Whisk 1 1/2 cups flour, 2 tsp salt, 1/2 tsp freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.
- Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch.
- Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Saute until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours.
- Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer.
- Tilt pot and spoon off any fat that rises to surface. Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper.
- Do Ahead: Can be made 1 day ahead. Cool 1 hour. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before serving.
OXTAIL BOURGUINONNE
Provided by Jean Anderson
Categories Soup/Stew Wine Beef Braise Stew Low Cal High Fiber Bon Appétit
Yield 6 servings
Number Of Ingredients 16
Steps:
- Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl. Return 6 tablespoons drippings to pot (add olive oil, if necessary, to measure 6 tablespoons total; reserve bacon for another use). Tie parsley, thyme, and bay leaves together for bouquet garni. Stir 1 tablespoon flour and butter in small bowl to smooth paste.
- Whisk 1 1/2 cups flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.
- Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch.
- Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Sauté until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer.
- Tilt pot and spoon off any fat that rises to surface. Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 1 hour. Refrigerate uncovered until cold, then cover and keep refrigerated. rewarm over low heat before serving.
BRAISED OXTAILS WITH STAR ANISE AND CHINESE GREENS
Categories Garlic Ginger Onion Braise High Fiber Winter Anise Bok Choy Soy Sauce Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- Arrange oxtails in single layer in heavy large pot. Add next 8 ingredients, then enough water to cover oxtails by 1/2 inch; bring to boil. Reduce heat to low, partially cover, and simmer until very tender, adding more water by 1/2 cupfuls as needed to keep oxtails covered, about 3 hours. Cool slightly. Chill uncovered until cold, then cover and keep chilled at least 1 day and up to 3 days.
- Spoon off and discard fat from sauce. Rewarm oxtails over low heat. Transfer oxtails to large plate. Boil sauce just until reduced enough to coat spoon thinly (do not reduce too much or sauce may become salty). Discard ginger slices and star anise.
- Meanwhile, cook yu choy in large pot of boiling salted water until just tender, about 4 minutes. Drain well.
- Divide yu choy among shallow bowls. Top with oxtails and sauce and sprinkle with green onions.
WINE-BRAISED OXTAIL
Don't be scared off by oxtail just because you may never have cooked it before. It's as meaty and rich as short ribs, and just as straightforward to prepare. In this hearty braise, the meat is simmered in wine with carrots and celeriac. Feel free to substitute other vegetables for those roots. For example: mushrooms, celery stalks, turnips, rutabaga, winter squash chunks, and sweet potatoes would all be happy additions to the pot. Or leave the vegetables out and serve the whole thing over mashed potatoes, egg noodles or polenta. Like all braises, it can be made at least four days ahead, and gets better as it sits.
Provided by Melissa Clark
Categories dinner, main course
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you've browned all the oxtail.
- 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 1 minute.
- Heat oven to 325 degrees. Pour wine and stock into pot. Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot. Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.
- Return oxtail to pot and bring to a simmer. Cover pot and transfer to oven. Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.
- Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.
Nutrition Facts : @context http, Calories 1210, UnsaturatedFat 37 grams, Carbohydrate 34 grams, Fat 75 grams, Fiber 7 grams, Protein 76 grams, SaturatedFat 29 grams, Sodium 1276 milligrams, Sugar 10 grams
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