Saturday, January 15, 2011

Flavor Packed Oxtails

Oxtails in Seasoned Flour

Browned Oxtails
Braised Oxtails with Horseradish Mashed Potatoes

Yes that's exactly what they are! the tail of a Ox or a steer. They are meaty yet bony with lots of body producing gelatin. Oxtails are allot like short ribs where they to be cooked a long time to become tender and very flavorful because of the high ratio of meat to bone. To cook these I chose to dredge them in seasoned flour and brown them well before adding my aromatics of carrots, celery, onion and garlic. Next I poured a whole bottle of Syrah in and put the top on the pressure cooker on. After coming to the proper temperature they cooked for about two hours. I served them with horseradish mashed potatoes and the very rich cooking liquid with vegetables. This kind of food is perfect on a cold Winter night with a glass of the same wine that went into the braise.

Pressure Cooked Oxtails

2 pounds Oxtails
2 carrots, peeled & diced
2 celery stalks, cleaned & diced
1 small yellow onion, diced
2 cloves garlic, diced
1 750m bottle of red wine
4 bay leaf
Kosher salt/Fresh cracked peppercorns
1/2 cup A.P. flour
1 T smoked paprika
dash vegetable oil

1. Dredge the oxtails in four seasoned with paprika, salt and pepper.

2. Brown the oxtails in a heavy bottom pan or open pressure cooker with the vegetable oil.

3. Remove browned oxtails and add the vegetables to pot to brown.

4. Add the meat back to the pot and pour the wine in, add the bay leafs.

5. If using pressure cooker: place lid on and lock, bring to temperature, cook for 1-2 hours.

6. If using normal pot: bring to simmer, put lid on and place in 350F oven for 2-3 hours.

7. When meat is very tender, remove to a plate, reduce the liquid to a sauce consistency.

8. Add the meat back into the sauce, serve with Pasta or mashed potatoes.

Yield= 4

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