This is an unusual preparation that is sure to please. Oxtails are slowly braised until tender, then coated in mustard and breadcrumbs before being broiled until the coating is browned and crisped. It's served with a reduced pan gravy.
Prep Time: 15 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 45 minutes
Ingredients:
- 2-1/2 to 3 pounds oxtail, cut into 2-inch pieces
- 2 tablespoons oil
- 1 onion, peeled and coarsely chopped
- 4 cloves garlic, peeled and coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 2 ribs celery, diced
- 2 bay leaves
- 1 sprig of thyme
- 1 cup dry white wine
- 1 cup beef stock
- Salt and freshly ground black pepper to taste
- Mustard for spreading
- Fresh, soft breadcrumbs for coating
- Melted butter for drizzling
Preparation:
In a large pot, cover the oxtail pieces with cold water and bring to a boil. Simmer for 10 minutes and drain.
In a heavy casserole or Dutch oven, heat the oil. Add onions and garlic and cook over low heat until soft, but not brown, about 10 minutes. Add the carrots, celery, bay leaves, and thyme. Set the blanched oxtail pieces on top of the vegetables, pour in the wine and stock. Bring to a boil, then lower to a simmer. Cover and braise over very low heat until the meat is tender and beginning to come away from the bones, about 3 hours.
Let the oxtail pieces cool in the braising liquid. Remove them to a platter. Strain and degrease the braising liquid and discard the vegetables. In a saucepan, reduce the braising liquid to a thick syrup.
Season the oxtails with salt and pepper. Brush each piece generously with mustard and cover with breadcrumbs. Arrange on a broiling pan and drizzle melted butter over breaded meat. Set the pan 6 inches from the heat and brown. Turn pieces often until they are crisp on all sides.
Drizzle reduced pan juices over the oxtail pieces and serve.
Source: The New Settlement Cookbook edited by Charles Pierce (Simon & Schuster)
Reprinted with permission.
In a heavy casserole or Dutch oven, heat the oil. Add onions and garlic and cook over low heat until soft, but not brown, about 10 minutes. Add the carrots, celery, bay leaves, and thyme. Set the blanched oxtail pieces on top of the vegetables, pour in the wine and stock. Bring to a boil, then lower to a simmer. Cover and braise over very low heat until the meat is tender and beginning to come away from the bones, about 3 hours.
Let the oxtail pieces cool in the braising liquid. Remove them to a platter. Strain and degrease the braising liquid and discard the vegetables. In a saucepan, reduce the braising liquid to a thick syrup.
Season the oxtails with salt and pepper. Brush each piece generously with mustard and cover with breadcrumbs. Arrange on a broiling pan and drizzle melted butter over breaded meat. Set the pan 6 inches from the heat and brown. Turn pieces often until they are crisp on all sides.
Drizzle reduced pan juices over the oxtail pieces and serve.
Source: The New Settlement Cookbook edited by Charles Pierce (Simon & Schuster)
Reprinted with permission.
