Directions: |
Directions:With good paper towels, pat oxtails dry then sprinkle them completely with salt and pepper.
In a large Dutch oven heat 1 tbsp. of olive oil on medium high heat.
Add small batches at a time searing the oxtails in the hot pan on all sides until golden brown. Remove the oxtails with tongs and transfer to a bowl containing the wine. Let sit
Add the carrot, chopped onion, and celery to the pan. Cook the vegetables for 5-7 min. or until you can see through the onions.
Add the oxtails with wine back to the pan. Add the whole garlic cloves and the stock. Stir briefly. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer.
Reduce heat to low. Cover and cook for 3 hrs. or until meat is fork tender.
About an hour before the oxtails are done, preheat heat oven on 350°F.
Place carrots, parsnips, and turnips and olive oil in a roasting pan and sprinkle well with salt and pepper. Roast vegetables for 1 hour, or until lightly browned and cooked through.
When meat is tender, remove the oxtails from the liquid. Skim the fat off the top with a spoon, or use a fat separator.
Pour the cooking liquid through a mesh strainer into a bowl. Use a rubber spatula to press against the vegetable solids that are caught in the strainer. Discard the solids. Return the liquid to the pan and simmer until reduced by half. Then add in the oxtails, and add the roasted vegetables to the pan.
Reduce heat to low for and continue to cook for about 30 minutes |
This recipe for Peyton Junior’s Oxtail Stew is from