Cara's Cucina: Chef Jesse's braised Oxtails

Learn how to make this recipe with Chef Jesse.

Learn how to make this recipe with Chef Jesse.

Learn how to make this recipe with Chef Jesse. (12/13/12)

Chef Jesse's braised Oxtails

Makes 4 to 5 serving

 

Ingredients:
* 5 pounds of Beef Oxtails ( Fat removed ,Washed)
* Chef Jesse’s Spice Blend
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Black pepper
- ½ teaspoon White Pepper
- 1 teaspoon Granulated Garlic
- 1 teaspoon Granulated onion
- 1 teaspoon Sweet Paprika
- ½ cup Canola oil
* 2 tablespoon Canola oil
* 4 medium Carrots, peeled and cut medium dice
* 1 medium Onion, cut into Medium dice
* 4 celery Stalks. Cut into medium dice
* ½ cup Tomato Paste
* 2 Cups Red Wine ( good quality , pinot is great)
* 4 cups beef broth ( homemade or store brought)
* 6 to 8 sprigs , Fresh thyme

Prepare Oxtails
In a bowl, add oxtails chef Jesse’s blend, ½ cup oil, mix well, marinate overnight.

Next day:
Preheat the oven to 375
In a large oven proof saucepan, Heat 2 tablespoon oil over medium-high heat until, just smoking and sear the oxtails on all sides, remove the oxtails, add carrots and onion to the pan and sauté for 2 minutes, add celery, stirring quickly, add tomato paste, cook for 2 minutes more, add wine to deglaze pan, Stock, bay leaf and thyme, raise the heat to high and bring to a boil, stirring and scraping the bottom, add Oxtails back to the saucepan, cover and place in the oven until tender about 2 to 2 ½ hours on 300, remove the oxtail to a plate, Skim off fat, bring to a boil , reduce by one third, add oxtails , one big stir, served over rice.

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