Braised Ox­tails

SAVEUR - - Contents -

SERVES 4 Ac­tive: 1 hr. • To­tal: 10 hr.

Juices from the bone-in beef, wine, and cooked-down veg­eta­bles com­bine to cre­ate a rich gravy for this braise. Nova Sco­tian teacher and cook Wendie Poitras ad­vises that you save the pre­cious left­overs: A few spoon­fuls make a sat­is­fy­ing lunch over rice and beans.

3 lb. ox­tails, cut into 2-inchthick cross sec­tions Kosher salt Freshly ground black pep­per All-pur­pose flour, for dust­ing ¼ cup veg­etable oil, di­vided 1 small yel­low onion, finely diced (1½ cups) 2 medium cel­ery stalks, thinly sliced (½ cup) 2 small car­rots, peeled and finely diced (⅓ cup) 2 gar­lic cloves, minced 1¼ tsp. brown su­gar 1¼ tsp. jerk sea­son­ing ¼ tsp. ground ginger 1 bay leaf 1 star anise Pinch of ground cloves 1 cup dry red wine 1½ cups beef stock Cooked white rice or rice and

beans, for serv­ing (op­tional)

1 Pat the ox­tails dry with pa­per tow­els, sea­son with salt and pep­per, and dust the pieces all over with flour. In a Dutch oven set over medium-high heat, add 2 ta­ble­spoons of oil. When the oil is hot, add the ox­tails, work­ing in batches as needed to avoid crowd­ing. Let cook, turn­ing oc­ca­sion­ally, un­til deeply seared on all sides, 15–18 min­utes to­tal.

2 Transfer the meat to a large plat­ter; drain and dis­card any ex­cess fat from the pan (do not wash the pan). Re­turn the pan to the stove and add the re­main­ing 2 ta­ble­spoons of oil. When the oil is hot, add the onion, cel­ery, and car­rots, and cook, stir­ring oc­ca­sion­ally, un­til the veg­eta­bles are soft but not yet col­ored, 4–5 min­utes. Add the gar­lic, brown su­gar, jerk sea­son­ing, ginger, bay leaf, anise, cloves, and wine and stir, scrap­ing the bot­tom of the pot with a wooden spoon to deglaze. Bring to a sim­mer and cook un­til the wine has re­duced slightly, 5–7 min­utes. Add the stock, bring to a sim­mer, cover, and cook, skim­ming the grease and gen­tly stir­ring oc­ca­sion­ally, un­til the meat is very ten­der, 8–9 hours. Ad­just the sea­son­ing with salt and pep­per to taste. Serve hot, with white rice or rice and beans.

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