Bones: Recipes, History, and Lore
Braised Oxtail with Root Vegetables
Page 47
Cuisine: English/Scottish | Course Type: Soups and Stews
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Recipe Reviews
andrew from Vancouver Island, BC
We enjoyed this very much. It's a fairly standard treatment of oxtail (she does an interesting sounding Asian spiced version too, which I'd like to try). You brown the pieces and then cook up carrots, celery, onion and garlic, then deglaze with red wine, add stock and tomato paste and braise the oxtail for several hours.
What I like about this recipe is that once the braising is done, you remove the meat and strain the remaining braising liquid, then refrigerate both of them for a day or two. When you serve it up, you re-sauce it after removing the fat, and scatter carrots and parsnips (and turnips, but we didn't use them) over the meat and give it another hour in the oven.
It was great with buttered egg noodles and gave us leftovers for a couple of days.
A similar recipe on Epicurious is very well reviewed, for those who don't have this book but have a hankering for oxtail.
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