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Old 11-27-2010, 09:23 AM   #1
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Oxtail Stew Over Buttered Noodles

Oxtail Stew Over Buttered Noodles

Ingredients
5 pounds meaty oxtails
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1 large onion, chopped
2 carrots, cut into half moons, about 1/4-inch thick
2 stalks celery, cut into 1/4-inch thick pieces
3 tablespoons chopped fresh thyme leaves
4 cloves garlic, peeled and smashed
1/4 cup tomato paste
1 (750 ml) bottle dry red wine
2 cups beef broth
1 (15-ounce) can diced tomatoes, with juice
2 bay leaves
8 ounces button mushrooms
2 tablespoons red wine vinegar
Buttered Noodles, recipe follows, for serving
Directions
Wash and dry the oxtails. Add the meat to a large bowl and season with salt and pepper, to taste. Toss the meat in the flour until lightly coated.
Add the olive oil to a large Dutch oven over medium heat. Brown the oxtails on all sides, in batches, until well browned. Transfer the meat to a plate and pour off some of the drippings, if necessary.
Add the onions, carrots, celery, thyme, and garlic to the pot and saute until the onions are tender and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and toast. Deglaze the pot with the bottle of red wine and stir up all the browned bits on the bottom of the pan. Stir in the beef broth, tomatoes with their juices and the bay leaves.
Add the browned beef back into the pot along with any accumulated juices that may have collected on the plate. Bring the stew to a boil, then reduce the heat to a low simmer. Cover and cook until the beef is tender and falling off the bone, about 3 1/2 hours.
Stir in the mushrooms and cook uncovered, for 30 minutes more. Taste for seasoning. Add salt and pepper, if needed, and stir in the red wine vinegar to brighten the flavor. Remove the meat from the pot and pull the meat off the bones, then add back to the pot. Discard the bones. Transfer the stew to a serving dish and serve hot over Buttered Noodles.

Buttered Noodles:
1 (12-ounce) package wide egg noodles
4 tablespoons unsalted butter, divided
1 small shallot, finely diced
2 cloves garlic, finely diced
Kosher salt and freshly ground black pepper
2 tablespoons minced chives
2 tablespoons grated Parmesan
1 tablespoon lemon juice

Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions. Drain in a colander and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and saute until tender. Season with salt and pepper, to taste. Add the remaining 2 tablespoons butter and melt. Stir in the chives, Parmesan and lemon.
Add the noodles to the skillet and toss to combine. Transfer to a serving bowl and serve.









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Old 11-27-2010, 09:31 AM   #2
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It snowed yesterday, its very cold today and I am just lighting the fire in the living room. Lucky mate that looks spot on, its our type of food, Bravo
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Old 11-27-2010, 09:32 AM   #3
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That looks really good! I wish I could get oxtail that meaty.
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Old 11-27-2010, 10:22 AM   #4
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I can almost taste it....Delicious!!! Great Job!!
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Old 11-27-2010, 12:42 PM   #5
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Quote:
Originally Posted by Andy M. View Post
That looks really good! I wish I could get oxtail that meaty.
It does look really good. We can get oxtails that meaty here. Problem is that it costs more per kilo than spencer steak.
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Old 11-27-2010, 01:11 PM   #6
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Costco has very nice oxtails, but I agree TL, they are very expensive. Still worth every penny though imo. There's just not a more wonderful flavor on any other part of the animal. Very nice recipe, much like my own, LC. I like the idea of adding some wine vinegar at the end to brighten the flavors. I always serve the pieces intact, not quite, but nearly "falling off the bone"....Like ribs, part of the fun of eating them, is the challenge of the succulent bones. Beautiful pictures. Thanks for sharing.
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Old 11-27-2010, 01:28 PM   #7
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Quote:
Originally Posted by Kayelle View Post
Costco has very nice oxtails, but I agree TL, they are very expensive. Still worth every penny though imo. There's just not a more wonderful flavor on any other part of the animal. Very nice recipe, much like my own, LC. I like the idea of adding some wine vinegar at the end to brighten the flavors. I always serve the pieces intact, not quite, but nearly "falling off the bone"....Like ribs, part of the fun of eating them, is the challenge of the succulent bones. Beautiful pictures. Thanks for sharing.
I didn't know that they had a wonderful flavour. I've never had them. Maybe when I have more money I'll give them a try. It's just not worth it to me with my current, very limited budget.
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Old 11-27-2010, 05:16 PM   #8
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That looks so good...I love oxtail, but Andy is right, I never see them that meaty. I'll have to pay more attention at Costco. I tend to avoid the meat counter as I don't have the room for their jumbo sized packages, unless I'm cooking up something where I need lots for less $.
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Old 11-27-2010, 07:32 PM   #9
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Oh yum! I haven't had oxtails in years. They're not easy to find.
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Old 11-28-2010, 07:17 AM   #10
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I get 'em at the Amish Market; They weren't overly expensive...... $2.29 # , I think....... You have to buy the whole tail (frozen), which they then slice down for you.
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