Konditor
Senior Cook
Oxtail makes a most succulent stew. I advise you to prepare this dish over two days. On the first, braise the meat, then chill it. On the second day, lift off the congealed fat, add vegetables, then simmer until tender.
1 large jointed oxtail (about 2 lb)
¼ cup flour
1 tsp salt + freshly ground black pepper, to taste
1 oz. each butter & oil
2 rashers of bacon, sliced
1 cup chopped onions
about 1½ cups chopped leeks (I use white & green tender part)
2 cloves garlic, minced
1 carrot, chopped
1 bay leaf
good pinch of crushed dried marjoram
24 fl. oz. rich beef stock
12 fl. oz. tomato juice
3 large carrots
2 white turnips
Trim excess fat from oxtail. Combine flour, salt & pepper in paper bag and shake oxtail in this mixture. In saucepan, brown oxtail in melted butter & oil. Remove meat from pan. Add bacon, sauté for 3 minutes. Mix in onions, leeks, garlic and chopped onions; cook gently for about 8 minutes.
Return oxtail to pan along w/ bay leaf, marjoram, stock & tomato juice. Stir to all ingredients well. Cover & braise in moderate oven for about 2 hours, or until tender. Remove fat according to method, above.
Remove bay leaf and purée vegetables gravy or pass through a food mill. Place oxtail in clean saucepan.
Scrape & thinly slice the carrots; peel turnips & cut into 2-inch chunks. Mix into sauce & simmer, covered, until vegetables are tender, about 35 minutes. Taste, adjust seasoning if necessary. Yield: 4 generous servings.
1 large jointed oxtail (about 2 lb)
¼ cup flour
1 tsp salt + freshly ground black pepper, to taste
1 oz. each butter & oil
2 rashers of bacon, sliced
1 cup chopped onions
about 1½ cups chopped leeks (I use white & green tender part)
2 cloves garlic, minced
1 carrot, chopped
1 bay leaf
good pinch of crushed dried marjoram
24 fl. oz. rich beef stock
12 fl. oz. tomato juice
3 large carrots
2 white turnips
Trim excess fat from oxtail. Combine flour, salt & pepper in paper bag and shake oxtail in this mixture. In saucepan, brown oxtail in melted butter & oil. Remove meat from pan. Add bacon, sauté for 3 minutes. Mix in onions, leeks, garlic and chopped onions; cook gently for about 8 minutes.
Return oxtail to pan along w/ bay leaf, marjoram, stock & tomato juice. Stir to all ingredients well. Cover & braise in moderate oven for about 2 hours, or until tender. Remove fat according to method, above.
Remove bay leaf and purée vegetables gravy or pass through a food mill. Place oxtail in clean saucepan.
Scrape & thinly slice the carrots; peel turnips & cut into 2-inch chunks. Mix into sauce & simmer, covered, until vegetables are tender, about 35 minutes. Taste, adjust seasoning if necessary. Yield: 4 generous servings.