by lastnightsdinner
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lastnightsdinner's Notes:
Expand2 teaspoons grapeseed oil, divided Ask a question about this ingredient
1.5 pounds oxtails Ask a question about this ingredient
Kosher or sea salt Ask a question about this ingredient
1/2 ounce dried porcini mushrooms Ask a question about this ingredient
1 cup boiling water Ask a question about this ingredient
1 cup chopped onion Ask a question about this ingredient
1/2 cup chopped celery Ask a question about this ingredient
1/2 cup chopped carrot Ask a question about this ingredient
1 tablespoon double-concentrated tomato paste Ask a question about this ingredient
several sprigs of fresh thyme Ask a question about this ingredient
2-3 fresh bay leaves, or one dried Ask a question about this ingredient
1/2 cup port wine, divided Ask a question about this ingredient
1/2 cup dry red wine Ask a question about this ingredient
freshly cracked black pepper Ask a question about this ingredient
a splash of sherry vinegar Ask a question about this ingredient
Preheat oven to 325.
Ask a question about this stepSoak the porcini mushrooms in about one cup of boiling water until soft. Lift the softened mushrooms from their soaking liquid and set aside, reserving the mushroom soaking liquid. Roughly chop the mushrooms and set aside.
Ask a question about this stepIn a covered braiser or other wide, heavy-bottomed pan with a lid, warm 1 teaspoon of the oil over medium heat until shimmering. Season the oxtails with salt on all sides and add them to the pan in batches, browning them well all over, and adding the remaining oil to the pan as needed. Set the browned oxtails on a plate or platter and set aside.
Ask a question about this stepAdd the onion, celery, and carrot to the pan, season with a big pinch of salt, and cook until softened, stirring them to scrape up any browned bits from the bottom of the pan. Clear a spot in the bottom of the pan and add the tomato paste, allowing it to toast for a minute before stirring it through.
Ask a question about this stepTurn off the heat, press down the softened vegetables until they are in a fairly even layer, then add the oxtails back to the pan on top of the vegetables with the cut sides of the bones facing up. Scatter the chopped porcinis and thyme around the pan, and then add the bay leaves, the reserved mushroom soaking liquid (leave any grit behind), 1/4 cup of the port, and the red wine. Cover tightly and place into the oven for 2.5 to 3 hours, until the meat is very tender. Check the oxtails periodically and add a bit of water if the mixture looks dry.
Ask a question about this stepRemove the oxtails and set them aside, covering them with foil to keep them warm. Remove the bay leaves and any thyme stems and discard. Remove the softened vegetables from the pan, pressing them through a fine mesh strainer back into the pan juices. Return the pan to the stovetop and add the remaining ¼ cup of port, then cook over medium heat for another 10-15 minutes until the sauce is slightly reduced. Add the sherry vinegar and lots of freshly cracked black pepper, stirring through. Return the oxtails to the pan, stirring to coat them in the sauce and re-warm them before serving.
Ask a question about this stepI'm now questioning my decision to marry a mostly-vegetarian. Just kidding. Seriously, these look fantastic enough that I might just make them for myself.
Hee hee! I hope you get a chance to try them - heck, when we finally get together to cook, we can put them on the menu! ;D
So luscious, and what a lovely story about the wedding night dinner. (I too was married in New York City in January, though there was snow coming down that day . . . . a very long time ago. ;o) ) I'm buying oxtails the next time I visit my butcher, to make this!!
Thank you! And happy January anniversary, too! :D
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
I was just thinking, I haven't made oxtails in a while, seems I have to now.