Originally Posted by Clayton SF
Has anyone slow cooked oxtails?
A bit over 5.5 pounds of oxtail, is now a trendy luxury...I used leeks in place of onions. Browned the wonderful oxtails before braising. Pulled the meat from the bones, beautiful gelatinous beef. Stored the braising liquid in the fridge overnight, easier to remove the fat. Roasted vegetables and assembled recipe the following day. Divine stew it was! OXTAIL STEW (Click to show)
Originally Posted by PalJoey
Oxtail, cooked long enough and with the cooking liquid reduced 'til thick, is a wonderful thing. Cheap, too.
Edited by 5aces - Yesterday at 9:15 pm
3 lbs oxtails with separated joints
Salt and pepper
1 medium yellow onion, chopped
1 celery rib, chopped
1 large carrot, chopped
2 cups stock (chicken or beef)
2 cups of red wine
3 whole cloves garlic, peel still on
One bay leaf
Pinch of thyme
2 carrots, cut into 1-inch segments, large pieces also cut lengthwise
2 parsnips (I used parsley root), cut into 1-inch segments, large pieces also cut lengthwise
2 turnips, cut into 1-inch pieces
Salt and pepper
1 - Pat dry oxtails with paper towels. Sprinkle oxtails all over with salt and pepper. Heat 1 tablespoon of olive oil on medium to medium high heat in a 6-quart Dutch oven. Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside.
2 - Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent. Add the oxtails back to the pan. Add the whole garlic cloves, the stock and wine. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer. Reduce heat to low. Cover and cook for 3 hours, until meat is fork tender.
3 - One hour before the meat is done, heat oven on 350°F. Toss carrots, parsnips, and turnips in olive oil in a roasting pan. Sprinkle well with salt and pepper. Roast vegetables for 1 hour, or until lightly browned and cooked through.
4 - When meat is tender, remove oxtails from the cooking liquid. Either skim the fat off the top with a spoon, use a fat separator to remove the fat, or chill the cooking liquid for several hours so that the fat solidifies, making it easier to remove. If you are making ahead, at this point you can just put the stew in the refrigerator (let come to room temp first), with the oxtails still in it, and let it chill over night. The next day, scrape off the fat, reheat and then remove the meat from the dish.
5 - Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer. Discard the solids.( I used a manual food mill here,retaining the vegetables.) Return the liquid to the pan and simmer until reduced by half. Then add back in the oxtails, and add the roasted vegetables to the pan. Heat on low heat for half an hour for the flavors to meld. Add some chopped parsley before serving.