RECIPE DAY!!!!!!!!! This one kicks ass, but it’s kinda a two parter- is best to be able to let it sit overnight after cooking but if you can’t- start early in the morning and give it a t least a few hours to sit in the fridge.
3 bottles of red wine (one for you for part 1, one for you for part 2, one for the oxtail. It’s good to share.)
4 or 5 nice chunks of oxtail (sometimes hard to find- keep your eyes open- it will appear in your meat dept now & then if you don’t have a local butcher. Trust me, it’s worth the wait.)
couple of tbsp flour tsp dried chilies
tsp cayenne tbsp dried mustard powder
2 sprigs fresh thyme 3 or 4 whole bay leaves
2 lg onions 2 carrots
2 stalks celery I med turnip
4 cloves garlic 1 tbsp oil
1/2 inch chunk of butter salt & fresh ground pepper
1 tomato pureed or chopped very finely 5 fat mushrooms (no, not that kind)
heaping tbsp grainy mustard heaping tbsp Dijon mustard
Heat your big bad oven to 300
Put flour, a few grinds of black pepper, dried mustard, cayenne & most of the dried chillies (saving a pinch for later) in to a ziplock and shake to completely coat oxtail. Melt butter & oil in oven safe pan/dutch oven thing over med/high heat- add oxtail & brown all sides- once it has nice colour, pull those creepy looking things out, set aside. Add chopped carrot, onion, turnip & celery (roughly chopped- all about same sized pieces) and stir for a few minutes. Add thinly sliced garlic, mushrooms cut into quarters, and tomato puree. Cook until mushrooms start to shrink down a bit- about 5 min. Drop oxtail back into pot, dump in the bottle of wine, the fresh thyme, bay leaves and remaining pinch of chilies. Bring to a quick boil then cover with lid and pop that little pot of heaven into the oven. Let it cook for 2-3 hours or until meat pulls off with little effort. Let stand until cool and then leave in the fridge overnight (or as long as you can)
Part two- Skim fat off of top, heat on stove slowly- when hot all the way through add grainy & Dijon mustard and cook for no more than 8-10 minutes.
Best with creamy mash potatoes made with hot milk, a sprinkle of fresh parsley, a handful of warmed frozen peas thrown in and a good dose of salt & pepper.
Now tell me- those weird looking fuckers sure do make a kick ass winter dinner- don’t they? If you’re a big fat baby and can’t imagine cooking them- do the same thing with a chunk of brisket but let it cook straight for 4-5 hours and serve- no need to sit overnight. Cut the wine in half and replace with beef stock & throw in a little horseradish root if you can find it. You’re missing out though.
For more goodness check out my food blog Fig & Pepper