Oxtail Stew

Photo: Oxtail Stew

TOTAL TIME: 4 hr
Prep: 25 min
Inactive Prep: --
Cook: 3 hr 35 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1 tablespoon Essence, recipe follows
  • 1 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 4 pounds oxtails
  • 10 bacon slices, chopped
  • 2 large onions, chopped
  • 2 large carrots, chopped
  • 2 large celery stalks, chopped
  • 6 garlic cloves, chopped
  • 1/4 cup tomato paste
  • 4 teaspoons fresh thyme leaves
  • 1 (750-ml) bottle dry red wine
  • 1 (28-ounce) can chopped Italian tomatoes
  • 1 (14 1/2-ounce) can beef broth
  • Cheddar Drop Biscuits, recipe follows
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Directions

In a zip-top bag, combine Essence, flour, and salt and pepper. Add oxtails, seal bag, and shake to coat. In a large Dutch oven over medium heat, add bacon and cook until fat is rendered. Remove bacon, using slotted spoon and reserve. Increase heat to high. Add oxtails and cook until browned on all sides, about 10 minutes. Transfer oxtails to plate.
Add onions, carrots, celery and garlic to Dutch oven, reduce heat to medium and cook until tender. Mix in tomato paste and thyme. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half. Add tomatoes and broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover, and simmer until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. Serve with homemade Cheddar Drop Biscuits.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Cheddar Drop Biscuits:
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons plus 1 teaspoon solid vegetable shortening
1/4 cup plus 1 tablespoon milk
1 cup shredded Cheddar
Preheat the oven to 400 degrees F. Lightly oil a pie tin.

Combine all of the ingredients in a mixing bowl and mix well. The dough will be slightly sticky.

Divide the dough into 4 equal portions and drop into the pie tin. Bake for 25 to 30 minutes, or until lightly browned. Serve right from the oven.

Yield: 4 biscuits

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  • on May 28, 2011

    Flag

    the ox tails were cooked just perfect and was falling off the bones,also the seasoning was blended well brasing the meat is ever so important to help seal lock the flavor i have tried two different ways i placed the meat on a sheet pan and placed under the broiler turning every three mint until browned evenly the oven is preheating for those mouth watering chedder biscuits which folks seemed to never get enough of,

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