I handed out three oxtail packages this past weekend so, as promised, here is an oxtail recipe. There was a chef we used to work with–Travis Taylor–who used oxtail any chance he got because oxtail is so rich with bone marrow. It is simultaneously decadent and comforting and it is easy to approach because it is a slow cook.
Ingredients
- 3–4 lbs oxtail
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp beef tallow
- 2-3 shallot, diced
- 2 carrots, diced
- A few stems of lovage
- 1 spring garlic, minced
- 2 tbsp tomato paste
- 1 bottle (750 ml) dry red wine
- 3 cups beef stock
- 2 bay leaves
- 4–5 sprigs thyme
- 1 sprig sage
Instructions
- Season and brown the oxtail
- Pat the oxtail dry and season generously with salt and pepper
- Heat oil in a large Dutch oven over medium-high heat.
- Brown the oxtail on all sides, working in batches if needed. Transfer to a plate.
- Build the braising base
- Reduce heat to medium.
- Add shallot, carrots, and lovage. Cook until softened, about 8–10 minutes.
- Stir in garlic and tomato paste and cook for 2 minutes.
- Deglaze
- Pour in the red wine and scrape up any browned bits from the bottom of the pot.
- Simmer until reduced by about one-third, 10–15 minutes.
- Braise
- Return the oxtail to the pot.
- Add stock, bay leaves, thyme, and sage.
- The liquid should come about three-quarters of the way up the meat.
- Cover and cook at 325°F for 3–3½ hours, until the meat is fork-tender and nearly falling from the bone.
- Finish the sauce
- Remove the oxtail and keep warm.
- Skim excess fat from the braising liquid.
- Simmer the liquid uncovered until slightly thickened.
- Taste and adjust seasoning.
- Serve
- Spoon the sauce over the oxtail and serve with mashed potatoes, creamy polenta, buttery beans, or bread. Finish with fresh parsley and lemon zest. The brightness of the herbs and lemon will cut through the richness of the oxtail beautifully.
