Braised Oxtails. Also good with short ribs or beef shanks.
2 tspn dried thyme
2 tspn died sage
2 tblsp kosher salt
1 tblsp fresh cracked black pepper
Use these to rub/sprinkle on meat before browning
5-6 lbs oxtail
olive oil
2 cups chopped onion
1 cup sliced leeks ( white part only )
1 cup chopped carrots
1/4 cup chopped celery
2 tblsp chopped garlic ( or more )
1/2 oz dried porcini or other mushroom, rehydrated in boiling water, drained and chopped.
2 cups red wine (dry)
2 cups beef or chicken stock
3 bay leaves
2 tblsp course ground mustard
Salt and pepper
Heat a large Dutch oven or enameled casserole dish over med/high heat. Rub meat with herbs and brown in olive oil in batches, about 3-5 minutes per side. Remove meat and add onions, leeks, carrots, and garlic. Reduce to med and cover, cook for 5-10 minutes until veggies are soft. Stir in the mushrooms, wine, and stock, and bay leaves, scraping any bits off the bottom of the pan. Return meat. Reduce heat and simmer or place in 300 oven, cook for about three hours until meat just falls from bone. Remove meat with a slotted spoon, skim any fat from surface, and reduce liquid to a syrupy consistency. Stir in mustard and return meat. Serve over noodles, mashed potatoes, polenta, mashed turnups, risotto,.......what ever you like.
