Braised Oxtail
From BuonAppetito 8 years ago
- 2 To 2.5 Hours to make
- Serves 8 To 10
"Don't fear the ox tail its just beef. Goes so well with a nice rice and some corn bread."
Ingredients
- Dry Rub shopping list
- 1/2 Tsp Ground clove shopping list
- 1/2 Tsp Ground allspice shopping list
- 1 Tsp Salt shopping list
- 1/2 Tsp black pepper shopping list
- 1 Tsp cayenne pepper shopping list
- 1 Tsp White Pepper shopping list
- 1/2 Tsp cinnamon shopping list
- 1 Tbsp Turmeric shopping list
- 2 Tbsp brown sugar shopping list
- 16 Thick cut Ox Tail shopping list
- All Purpose Flour for Dredging shopping list
- coconut Oil shopping list
- 1 Andouille sausage diced shopping list
- 4 carrots Sliced into 1 Inch peaces shopping list
- 2 celery roughly chopped shopping list
- 1 1 Large Sweet Onion roughly chopped shopping list
- 4 Garlic cloves Cracked well shopping list
- Ginger diced about the same amount as the garlic shopping list
- 3 Tbsp Tomato Paste shopping list
- 1/4 Cup Chardonnay Wine shopping list
- 32 Ounces beef stock shopping list
- Salt shopping list
- black pepper shopping list
- Green Onion chopped for garnish shopping list
How to make it
- Dry all the ox tails well with paper towels.
- Rub the dry rub into the Ox Tails thoroughly. You Might want to where rubber gloves. Reserve the left over rub for later.
- Dredge the tails in flour and again rub it in.
- Heat a large Dutch oven or heavy pot on medium low. Add just enough oil to lightly cover the bottom of the pot. Render the sausage and when crispy remove and reserve for later.
- Now brown all the tails in batches using the center of the pot. Try to get a nice crispy outer layer on all sides of the tails.
- Add a touch more oil if need to saute the celery onion and garlic. When the aromatics begin the get translucent add the ginger and the remaining dry rub to the saute mix well. Add the wine and and allow the wine to reduce and thicken.
- Add the tomato paste allow the paste to mix in well and heat. Add the stock taste and the tails mix well and allow the tails to baste in the sauce.
- Bring to a boil then shut the heat mix well and Put the cover on slightly ajar. Put into a 350 degree F pre heated oven for 1 hour.
- After 1 hour add the carrots mix well and baste again cover the same way and repeat another hour .
- After the second hour turn all the tails over and baste again. Taste and adjust with salt and pepper if need but not likely.
- Continue the process but check it every 1/2 hour until tender.
- When ready transfer to a platter or bowl plate garnish with green onion and crispy sausage pieces.
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