Ingredients
-
½ cup all-purpose Flour
-
1 teaspoon Salt
-
¼ teaspoon Paprika
-
Freshly ground Black Pepper
-
2 Oxtail
-
5 tablespoons Olive Oil
-
1 cup diced Onion
-
1 cup diced Carrots
-
1 cup diced Celery
-
6 large cloves Garlic
-
1 piece (4 ounces) Black Forest Ham
-
1 Bay Leaf
-
1 teaspoon dried Thyme
-
½ teaspoon ground Nutmeg
-
2 cups diced seeded Tomatoes
-
2 tablespoons Tomato Paste
-
2½ cups Basic Chicken broth
-
1 cup dry red wine
-
1 tablespoon Red Currant Jelly
-
1 Orange Zest
-
¼ cup chopped fresh flat-leaf Parsley
-
Lightly buttered Egg Noodles
Directions
Oxtail is a rich, silky meat, and with the surge in popularity of classic bistro food, it has gone from a novelty cut to a standby for many home cooks. Its richness fairly cries out “winter meal,” and it’s perfect to prepare when there’s time in the kitchen on a stormy afternoon. The result is a luxurious one-pot meal. The red currant jelly might seem out of place, but it cuts the acidity of the tomatoes and wine. The Black Forest ham adds a slight smokiness, and the nutmeg provides an aromatic accent. Serve this with lightly buttered egg noodles.
Steps
|
1
Done
|
Combine the flour, salt, paprika, and pepper in a plastic bag. Add the oxtail pieces and shake them in the seasoned flour to dredge them. Remove, shaking off any excess flour. |
|
2
Done
|
Heat 3 tablespoons of the olive oil in a heavy flameproof casserole over medium-high heat. Add the meat, in batches, and cook until well browned, about 10 minutes per batch. Add more oil if necessary as the meat cooks. Set the meat aside. |
|
3
Done
|
Wipe the casserole clean and add the remaining 2 tablespoons olive oil. Add the onion, carrots, and celery and cook, stirring occasionally, over medium-low heat until softened, 10 minutes. Then stir in the garlic, ham, bay leaf, thyme, and nutmeg and cook to blend the flavors, 2 minutes more. |
|
4
Done
|
Add the tomatoes, tomato paste, broth, wine, currant jelly, and orange zest. Return the meat to the casserole and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, partially covered and stirring occasionally, until the meat is very tender, 1¾ to 2 hours. Remove the bay leaf, stir in the parsley, season to taste, and serve, with the noodles if desired. |
