Braised Oxtails With White Beans Salsa Verde Recipes

BRAISED OXTAILS WITH WHITE BEANS AND SALSA VERDE

Steps:

• To prepare the beans: Soak the beans overnight in water to cover by 1 inch. Drain and place in a large pot. Add the water, onion and bay leaf. Bring to a simmer, skimming any foam that collects on the surface; partially cover and adjust heat to maintain a slow simmer. Cook until the beans are tender, 1 hour or more (cooking time will depend on the age of the beans). Season with salt and pepper and let cool in the cooking liquid. Drain when cool, reserving the liquid. Discard the bay leaf and onion.
• Heat the olive oil in a large skillet over moderate heat. Add the garlic and saute for 1 minute to release its fragrance. Add the tomatoes and cook for 3 minutes to soften slightly. Add the beans and enough of the reserved cooking liquid to make them brothy. Cover and simmer gently for about 15 minutes to blend the flavors. Taste and adjust seasoning.
• To prepare the oxtails: Preheat the oven to 325°. Heat the olive oil in a large skillet over high heat. Add the oxtails (in batches if necessary), season well with salt and pepper, reduce heat to medium and brown well, then turn and brown the second side. Transfer the oxtails to a baking dish just large enough to hold them in a single layer.
• Pour off any fat in the skillet. Return the skillet to high heat, add the water and deglaze, scraping the bottom of the pan with a wooden spoon to dislodge and dissolve any flavorful bits. Pour over the oxtails, scatter thyme sprigs in the dish, cover and bake until tender, 2 1/4-2 1/2 hours.
• To prepare the salsa verde: Combine the parsley, oil, anchovies, capers, breadcrumbs, garlic and vinegar. Season with salt.
• To serve: Divide the oxtails among warmed serving plates, leaving the fat behind in the baking dish. Put a generous spoonful of salsa verde on top of the oxtails. Spoon the beans around the meat.
• Note: Because many butcher shops don't regularly stock oxtails, call a day or two ahead to guarantee availability.

BRAISED OXTAIL

Steps:

• Preheat oven to 350 degrees. Heat the olive oil in a large casserole. Add the onion and garlic and cook until soft. Add the carrots and brown gently. Remove with a slotted spoon and keep warm.
• Wipe the oxtail pieces dry with paper towels. Dredge lightly with the flour and brown in the oil a few at a time, on all sides. Pour off excess fat.
• Return the onions to the pan, along with the white wine. Scrape up the cooking juices and add the tomatoes, orange peel, salt and pepper. Bring to a simmer on top of the stove, cover and place in the oven. Bake for 1 1/2 hours.
• Add the celery and continue cooking for 30 minutes or until tender.

OXTAIL AND BUTTER BEANS

Steps:

• Season oxtails with salt and pepper. Set aside.
• In a large pot over medium, heat oil. Add the oxtails in batches, taking care not to crowd the pan, and brown, scraping the bits off the bottom of the pan, about 3 minutes per side. (You want a deep-brown crust to form on the outside.) Drain some of the oil, leaving about 2 tablespoons in the pan, and move oxtails to a plate.
• Add scallions, onions, Worcestershire sauce, curry powder, paprika, pimento seeds and thyme, and sauté for about 5 minutes until the onions are translucent. Add Scotch bonnet peppers, bouillon, tomato and browning paste, and stir for 1 minute. Add garlic and ginger, and sauté for another 30 seconds.
• Add oxtails to the pot, along with enough liquid to completely cover the meat. Bring to a boil and let simmer until tender (depending on the oxtail size and preference), about 2 to 3 hours, stirring occasionally.
• Once oxtails are tender, add butter beans to heat through, about 5 minutes and up to 10 or 15, if you like a more tender bean. Remove the thyme sprigs and Scotch bonnet peppers; remove the pimento seeds as you see them, or if you like. Taste and adjust seasoning, and serve hot with rice and peas, and sweet plantains.

BRAISED OXTAILS "ANTON"

Steps:

• Heat canola oil over medium-high in a large saute pot. Add onion and garlic and saute until the onions begin to turn translucent. While they are cooking, season the flour with salt and pepper and coat the oxtails, allowing any excess flour to fall away. Sear the oxtails on both sides in the pot with the onions and garlic, then remove them to a utility platter. De-glaze the pan with the red wine. Whisk in demi-glace and tomato paste and add bay leaf, parsley and thyme. Lower heat and return oxtails to pot. Cover and let simmer until meat is tender (it should easily fall away from bone), about 3 hours. Remove oxtails to a platter, cover, and let rest in a warm place. Strain braising liquid into another pot to make it into a sauce. Spoon off any excess fat that may be on the surface. Increase heat, allowing the braising liquid to reduce by one-half to two thirds.
• Combine the Gremolata ingredients and set aside.
• While the sauce is reducing, prepare the toasted French bread. Preheat the oven to 350 degrees F. Brush the olive oil on the bread and sprinkle with garlic powder. Lightly toast in the oven.
• Remove the reduced sauce from the heat and whisk in the butter. Spoon sauce over oxtails and top with a small amount of gremolata. Serve with toasted French garlic bread.

WINE-BRAISED OXTAIL

Steps:

• In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
• Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you've browned all the oxtail.
• Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add carrot and celery root and cook 5 minutes. Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook 1 minute.
• Heat oven to 325 degrees. Pour wine and stock into pot. Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot. Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.
• Return oxtail to pot and bring to a simmer. Cover pot and transfer to oven. Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.
• Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.