Summer Braised Oxtail

Pasos10

1. 1

   Paso 1. Season the oxtails

   Season the oxtails with salt and pepper, then lightly dust them with flour.

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2. 2

   Paso 2. Sear the oxtails

   Heat the oil in a large pan over medium-high heat. Add the oxtails and sauté until golden on both sides. Remove them and set aside.

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3. 3

   Paso 3. Sauté the vegetables

   3m 30s

   In the same pan, add the diced onion, carrots, and celery. Sauté for 3-4 minutes until the onions are soft and translucent.

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4. 4

   Paso 4. Add the aromatics

   2 min

   Add the garlic, thyme, rosemary, and tomato puree. Cook for another 2 minutes.

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5. 5

   Paso 5. Deglaze and reduce

   Pour in the white wine and let it bubble up and evaporate, scraping the bottom of the pan to release any browned bits. Add in the chicken stock and reduce by 1/2.

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6. 6

   Paso 6. Add oxtails and water

   Return the oxtails to the pan, then add in enough water to cover the pan and bouquet garni. Bring to a boil.

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7. 7

   Paso 7. Slow cook the oxtails

   2 h 30 min

   Reduce the heat to low, cover, and let it cook very slowly for 2½ hours, or until the oxtails are tender.

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8. 8

   Paso 8. Prepare the persillade

   While the oxtails are cooking, prepare the persillade. In a bowl, combine the finely chopped parsley, shallots, and tomatoes with rapeseed oil. Season with salt and lemon zest. Set aside.

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9. 9

   Paso 9. Finish the sauce

   Once the oxtails are cooked, lift them out of the pan and set aside. Strain the cooking liquid through a fine sieve into a new pan. Bring the liquid to a boil and reduce it until it reaches a sauce-like consistency.

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10. 10

    Paso 10. Serve the oxtails

    Glaze the oxtails with the reduced sauce. Serve the oxtails over mashed potatoes.

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