Chef ChatChef:
Nate Auchter |
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Food Mood:
Elegant |
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Cuisine:
French |
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Servings: |
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Ingredients |
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| 2 pounds, Oxtail cut into 2 inch diameter pieces, with marrow 1/2 pound (5 cups) Carrots 1 ea. Leeks, large 2 stalks Celery 1 pound Pearl Onions 1 Tbsp. Tomato Paste 2 ea. Bay Leaf 6 sprigs Thyme 8 ea. Black peppercorns 3 ea. Garlic cloves (crushed slightly) Stems from parsley below 1 cup Red Wine Brown Veal Stock or other brown stock as needed 1 Tbsp. Parlsey, Italian (minced) 1 Tbsp. Chive (sliced thin) Kosher Salt to taste Black pepper to taste 1/4 cups Canola Oil |
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Method |
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| 1. Small dice all the carrot, celery, and hleeks. 2. Season the oxtail pieces with salt and black pepper. 3. Heat a rondeau (or Saute Pan) over medium high heat and add the canola oil. 4. Sear all sides of the oxtail pieces until nicely browned. Remove from the rondeau. 5. Add in the small diced vegetables. Saute until nicely browned. 6. Meanwhile heat another medium sized pot of salted water to a boil. 7. To the vegetables add in the tomato paste, and saut?, stirring constantly until the tomato paste is incorporated and nicely browned as well. Be careful not to burn any of the vegetables or the paste. 8. Deglaze with the red wine, and reduce almost until dry. 9. Add back in the oxtail, and add enough brown stock just to barely cover the oxtail. 10. Bring the liquid to a simmer, add in a sachet containing the bay leaves, thyme, parsley stems, garlic, and peppercorns. 11. Cover this braise completely with foil, and a tight fitting lid. Reduce the heat to extremely low, almost off, but check the braise periodically to make sure that the heat is enough to continue to simmer the liquid VERY gently. 12. Meanwhile to our pot of boiling salted water, we?re going to add the pearl onions. Blanch the onions for about 2 minutes or until they are tender, but still retain a slight crunch. 13. Shock the onions in an ice bath, then peel them by trimming the root end, and squeezing them gently out of their skins. Reserve them for later. 14. Cook the braise until the oxtail is ?fork tender?, that is when stabbed with a fork, it slides in very easily. 15. Remove from the stove, and, using a spider, remove the oxtail from the rondeau. 16. Pull out the sachet and discard. 17. Strain the vegetables out as well and reserve these too, as they will become the base for our ragout. Save the liquid, as this becomes the base for our sauce. 18. Now, once the oxtail has cooled to room temperature, pull the meat from the bones and shred slightly. Also using either a marrow fork or a bamboo skewer, push or pull the marrow from the center of the oxtail bone segments. Save this separately for our sauce as well. 19. To finish the ragout, combine the tender blanched baby onions, halved if desired, with the vegetables from the braise and the reserved oxtail meat in a saut? pan, and if needed moisten slightly with a little of the braising liquid. If should not be soupy whatsoever, but simply moist so that it will form a nice round disk when plating. Heat thoroughly, and add the minced herbs (parsley and chive). 20. Taste and re-season if necessary with salt and pepper. |
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