Making it in NYC

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Mike’s Oxtail Recipe

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A few people have asked me what I put into my oxtail stew so i figured this would be an easy way to spread the news.  I looked at a few recipes online to get jist of what i wanted to do, but nothing is exact.  You’re cooking not baking, if it feels good DO IT.  If i had some paprika or maybe even some all spice berries i would toss them in but didn’t.

All that I DO stress is to use quality ingredients.  If you cheap out in the beginning the end result might taste good but it wont taste AMAZING.    Also I’ve been asked a few times about cost of items.  (Whole Foods, organic)

Braised Oxtail (serves 6-7)

5lbs of Oxtail (try to get some good meaty ones) ($17.61)
3 medium sized red potatoes ($2.26)
2 medium yellow sweet onions ($1.21)
3 medium carrots ($1.04)
4 radishes (just because i had some extra from the salad i was making)
1-2 cups of a good full bodied red wine (i used a syrah)
1 can of crushed tomatoes ($1.89)
2 shallots ($0.75)
2 bay leaves
2 cloves of garlic
2lb olive oil

First preheat the oven to 350.

Roughly dice up the potatoes onions and carrots.  Then coat with olive oil and a little sea salt. Toss them on to a sheet pan and in to the hot oven

While they are in the oven get a big heavy bottomed pot and on mid high heat put in olive oil and once its hot,  sear all of the ox tails on both sides until you get some nice browning.  Advice for newbies,  put it in and LEAVE IT ALONE when its ready to be turned it will stop sticking to the pot.

While the oxtails are getting some good color I finely dice up the shallots and garlic and toss it into the pot.  Give it a quick stir and then pour in the red wine and have a glass your self because you’re almost done

At this point transfer all of the roasting veggies (and radishes if you have them on hand) into your pot,  They dont all fit? no worries dont panic, leave the left overs roasting in your oven and now you have a little snack for later!

Once the veggies are all in the put pour in the can of crushed tomatoes and then i filled that can up with water and dumped it in also.   Toss in the bay leaves put a lid on it and bring it up to a boil and now season with salt and pepper to taste.  Once it hits the boil lower it to a mid fire.

Because i was starving i kept messing with it.  Every 30 Min i would give it a quick stir and a taste.  About two hours later i lowered it to a simmer.  If you still have a lot of liquid i would cook it with the lid off to let some of it evaporate.  (unless u want it soupy, but in this case i didn’t since i wasn’t serving it with any rice, but wanted it to sit happily on a french baguette)

After another hour of simmering (total cooking time about 3hrs) I strained out of the liquidity fatty crud on top.  Your oxtail should now be falling off the bone and veggies turned into almost a mash of goodness.

Only thing left is to do is slice up some fresh crusty french baguettes, and slop that goodness right on top of it

If you want to be all fancy, i threw on some chives, raw shallots and if you REALLY want to get fancy i gave it a drizzle of white truffle oil and some Powdered tomatoes!

Disclaimer, I’m no chef,  just cooking from the heart, and if i did something i shouldn’t have, Let me know!


Written by mikechan007

January 4, 2011 at 2:56 am

Posted in food

Tagged with , , ,

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