RISE & SHINE KAUT43 OKC
Oxtail… yes, it’s a thing and has been a thing since the underprivileged started working (or made to work) for others.
I’ve talked about this before, but a lot of our most cherished classical meat/savory recipes, be they European, Asian, or from the American South, all come from the tradition of poor or underprivileged people making due with what they were given. What they were typically offered or given was the cheaper, tougher, and undesirable cuts of meats. These meats required LOW and SLOW cooking and creative flavorings.
Oxtail, the rich, tenderly cooked, flavorful meat is a great example of that. Popular in American soul food/southern cooking, oxtail is a good example of the American food experience, and of course has many variations in European, Asian, and even as far away as Jamaican cuisine.
This week on Rise and Shine I’m taking this beautiful and classic protein, and throwing in a European (heavy on the French) twist. Almost a Bourguignon… mostly like a Bourguignon…okay, it’s a Bourguignon with beans.
3 1/2 - 4 pounds sliced Oxtail rounds
4 ounces salt pork/lardon, diced (or bacon)
8 ounces dried Cannellini beans soaked in cold water overnight (or if in a hurry brought to boil and left to soak a few hours)
1 tablespoon grapeseed oil
2 large leeks (or 1 large yellow onion)
4 medium carrots, diced
3 cloves of fresh garlic, smashed and chopped
1 poundbutton mushrooms (left whole of smaller, quartered if large)
1 full tablespoon tomato paste
8-10 ounces fullbodied red wine
1-quart beef stock
In the Kitchen With Scotty “The Roast Beast” Seasoning (or plain ol Salt and Pepper)
1/4 cup all-purpose flour, heaping
fresh thyme sprigs
1-2 Bay Leaf
- Rinse and pat dry your oxtail. Set aside. Begin heating a dutch oven or heavy oven-safe covered pan. Add the grapeseed oil and the salt pork and begin to fry and render down the lardons. Cook until crisp and remove to a paper towel to soak up an excess fat.
- To the pan add the sliced leeks, carrots, and garlic. fry until tender and lightly caramelized. Remove from the pan reserving as much fat as you can. Add an additional tablespoon of oil if needed to brown the mushrooms. Add the mushroom and brown to golden. Remove and add to the carrot mixture.
- In a bowl add the flour. Sprinkle the sliced oxtail with the Roast Beast Seasoning on all sides, top to bottom. Dredge the oxtail in the flour and add to the pan to brown to a nice golden color; Again, you may need to add more oil to do this. Brown all the pieces and remove to a plate.
- Deglaze the pan with red wine, scraping up the tasty bits on the bottom of the pan. Add the tomato paste and mix in completely. Add back the browned oxtail, followed with the vegetable, and then the soaked Cannellini Beans. Add the beef stock enough to cover the goods in your pan, followed with a few sprigs of fresh thyme and finally the bay leaves. Cover and bring to a boil and then down to a simmer on the stove for about 15 minutes.
- While simmering away preheat your oven to 275 degrees. When the oven is ready cover the pan and add to the oven. Slowly cook a good 4 hours (depending on the size of your oxtail) or until tender.
- When ready to serve, remove and discard the spent thyme sprigs and bay leaf. Leave the oxtail bone in or bone out (I prefer bone in). Serve on top of the tender cannellini beans and vegetables. Garnish with fresh chopped parsley and bits of the crispy cooked lardons.