Category: Beef Recipes, Dinner, Gluten-Free, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Oxtail, Recipes, Summer Recipes, Winter Recipes
Cuisine: African, European, Italian/USA, South African
Yields:
6 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
3 Hr
Total Time:
3 Hr 10 Mins
Oxtail for the Gluten- Free clients.
Ingredients
Adjust Servings
Instructions
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METHOD FOR BROWNING OXTAIL:
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1. Pat dry Oxtails with paper towels. Sprinkle Oxtails all over with Salt & Pepper. Heat 1 tablespoon of Olive Oil on medium to medium high heat in a 5lt oven pot.
- 2. Working in batches and not crowding the pan sear the Oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate setting aside. METHOD FOR REST OF POT:
- 1. Add the chopped Onion, Carrot and Celery to the pan. Cook for a few minutes until Onions are translucent.
- 2. Add the Oxtails back to the pan. Add the whole Garlic Cloves the Stock and Wine. Add Bay Leaf, Thyme and half a teaspoon of Salt. Bring to simmer. Reduce heat to low. Cover and cook for 3 hours until meat is fork tender.
- 3. One hour before the meat is done heat oven to 175 degrees. Toss Carrots, Parsnips and Turnips in Olive Oil in a roasting pan. Sprinkle well with Salt & Pepper. Roast vegetables for 1 hour or until lightly browned and cooked through.
- 4. When meat is tender remove Oxtails from the cooking liquid. Either skim the fat off the top with a spoon use a fat separator to remove the fat or chill the cooking liquid for several hours so that the fat solidifies making it easier to remove.
- 5. If you are making ahead at this point you can just put the stew in the refrigerator (let come to room temp first) with the Oxtails still in it and let it chill over night. The next day scrape off the fat reheat and then remove the meat from the dish.
- 6. Pour the cooking liquid through a mesh strainer into a bowl using a rubber spatula to press against the vegetable solids caught in the strainer. Discard the solids. Return the liquid to the pan and simmer until reduced by half.
- 7. Then add back in the Oxtails and add the Roasted Vegetables to the pan. Heat on low heat for half an hour for the flavors to meld. Add some chopped parsley before serving.
