Slow cooking is the key to tender oxtails cooked with garlic, soy sauce, Scotch, orange zest, and rutabagas making a heart-warming meal in one.
Prep Time: 30 minutes
Cook Time: 2 hours, 10 minutes
Ingredients:
- 2 tablespoons vegetable oil
- 4 pounds oxtails, trimmed
- 3 garlic cloves, minced
- 1/2 teaspoon dried hot red pepper flakes
- 3 cups beef broth
- 1/4 cup soy sauce
- 3 tablespoons Scotch
- 5 (4- by 1-inch) strips of fresh orange zest, removed with a vegetable peeler
- 1 star anise (available at Oriental markets, specialty shops, and many supermarkets)
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1-1/2 pounds rutabaga, peeled and cut into 1-inch pieces
- 1 tablespoon cornstarch dissolved in 3 tablespoons cold water
- 3 tablespoons chopped fresh coriander, or to taste
Preparation:
In a large kettle, heat the oil over moderately high heat until it is hot but not smoking and in it brown the oxtails, patted dry and seasoned with salt and pepper, in batches, transferring them as they are browned with tongs to a bowl. If necessary, pour off all but 1 tablespoon of the fat, add the garlic and the red pepper flakes, and cook the mixture, stirring, for 30 seconds.Return the oxtails to the kettle with the broth, 2 cups water, the soy sauce, the Scotch, the zest, the star anise, the sugar, and the salt. Bring the mixture to a boil, and braise the oxtails, covered, in a preheated 350 degree F. oven for 2 hours. Stir in the rutabaga and braise the mixture, covered, for 30 to 45 minutes, or until the rutabaga is tender. Skim any fat from the cooking liquid and bring the mixture to a boil. Stir the cornstarch mixture, add it to the oxtail mixture, stirring, and simmer the mixture, stirring, for 1 minute. Transfer the mixture to a large serving dish and sprinkle it with the coriander.
Yield: 4 to 6 servings
Source: Best of Gourmet - 1992 Edition (Conde Nast Books)
Reprinted with permission.
