Simply Recipes / Mihaela Kozaric Sebrek
Have you ever had oxtails?
Most people I know haven’t even heard of them, which is really quite a shame.
What Are Oxtails?
Simply Recipes / Mihaela Kozaric Sebrek
Yes, oxtails come from a steer’s taila well-exercised muscle, marbled with fat.
The segments are vertebrae so they have lots of iron-rich marrow as well.
You could get them for pennies a pound.
Simply Recipes / Mihaela Kozaric Sebrek
Sprinkle all over with salt and pepper.
Heat 1 tablespoon of olive oil on medium to medium-high heat in a 6-quart Dutch oven.
Use tongs to remove oxtails to a plate, setting aside.
Simply Recipes / Mihaela Kozaric Sebrek
Simply Recipes / Elise Bauer
Add the chopped onion, carrot, and celery to the pan.
Cook for a few minutes until the onions are translucent.
Add the oxtails back to the pan.
Simply Recipes / Elise Bauer
Add the whole garlic cloves, the stock, and wine.
Add bay leaf, thyme, and half a teaspoon of salt.
Reduce the heat to low.
Simply Recipes / Elise Bauer
Cover and cook for 3 hours, until meat is fork tender.
About 1 hour before the meat is done, preheat the oven to roast the root vegetables.
Toss carrots, parsnips, and turnips in olive oil in a roasting pan.
Simply Recipes / Elise Bauer
Sprinkle well with salt and pepper.
Roast the vegetables for 1 hour, or until lightly browned and cooked through.
When the meat is tender, remove oxtails from the cooking liquid.
Simply Recipes / Elise Bauer
The next day, scrape off the fat, reheat, and then remove the meat from the dish.
Return the liquid to the pan and simmer until reduced by half.
Then add back in the oxtails, and add the roasted vegetables to the pan.
Simply Recipes / Elise Bauer
Heat on low heat for half an hour for the flavors to meld.
Add some chopped parsley before serving.
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Simply Recipes / Elise Bauer
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Simply Recipes / Elise Bauer
