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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Braised Oxtails Anton: Robert Irvine Recipe

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This recipe for Braised Oxtails Anton: Robert Irvine is from The Kaufman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

¼ cup canola oil
1 large red onion
3 cloves of garlic lightly crushed with the side of a knife
½ cup all purpose flour (enough to coat oxtails)
salt and black pepper
4 pounds oxtails cut into 2 inch cross sections
1 bottle red wine
½ cup demi glace
2 tablespoons tomato paste
1 bay leaf
1 large sprig fresh flat leaf parsley
1 large sprig fresh thyme
4 tablespoons butter

Gremolata:
1 tablespoon lime zest
1 large clove of garlic, finely minced
1 tablespoon flat leaf parsley finely minced

Bread Accompaniment:
1 loaf french bread
2 tablespoons olive oil
1 tablespoon garlic powder
Directions:
Directions:
1.Heat canola oil over medium high heat in a large skillet. Add onion and garlic and saute until the onions begin to turn translucent. While they are cooking, season the flour with salt and pepper and coat the oxtails, allowing and excess flour to fall away. Sear the oxtails on bothj sides in the pot with the onions and garlic, then remove them to a platter. De-glaze the pan with the red wine. Whisk in demi-glace and tomato paste and add bay leaf, parsley and thyme. Lower heat and return oxtails to pot. Cover and let simmer until meat is tender (it should easily fall of the bone), about 2 hours. Remove oxtailsto a platter, cover and let rest in a warm place. Strain braising liquid into another pot to make it into a sauce. Spoon off any excess fat that may be on the surface. Increase heat, allowing the braising liquid to reduce by one half to two thirds.

2. Combine the Gremolata ingredients and set aside

3. While the sauce is reducing, prepare the toasted french bread. Preheat the oven to 350 degrees F. Brush the oilve oil on the bread and sprinkle with garlic powder. Lightly toast in the oven.

4. Remove the reduced sauce from the heat and whisk in the butter. Spoon sauce over oxtails and top with a small amount of gremolata. Serve with toasted french bread.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 min

 

 

 

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