The word “Oxtail” can be unsettling to some, and not the first choice when thinking of a wonderful dish to make. I’m here to tell you that a good braised oxtail is awesome! It’s a hearty and rich cut of the cow. And with some great braising and fresh ingredients, you can present a stunning dish to your guests.
After picking up some fresh cuts at my local meat supplier, I went home and tried to decide on how I was going to present them. Oxtails can compliment a wide variety of different styles and flavors. A good Korean Oxtail stew is absolutely amazing!
But for this dish, I wanted to see if I could take it in a different direction. I wanted to make a lighter, tangier meal. One that you could eat on a hot Spring afternoon. I set my mind on braising the oxtail in red wine and vegetables, then serving it over baby pea shoots with a citrus vinaigrette. Then topping it all off with a few dollops of a homemade plum and pomegranate reduction.
Braised Oxtail Over Pea Shoot Citrus Salad
Published: May 22, 2012
- Yield: 4 Servings
- Prep: 45 mins
- Cook: 3 hrs 30 mins
- Ready In: 4 hrs 15 mins
Braised oxtail in red wine and vegetables. Served over baby pea shoots with a citrus vinaigrette, and a few dollops of a homemade plum and pomagranate reduction.
- 4 pounds beef oxtail
- 1/8 cup baby pea shoots washed
- 3 cups dry red wine additional if desired
- 3/4 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt to taste
- 3 teaspoon black pepper for flouring and broth
- 1/4 cup grapeseed oil
- 2 shallots diced
- 2 white onions chopped
- 1/2 cup celery chopped
- 1/2 cup carrots chopped
- 4-5 cups beef stock
- 2 turkish bay leaves
- 3 sprigs fresh parsley
- 2 sprigs fresh thyme
- 6-8 cloves garlic diced
- 2 pomegranates halved
- 4 dark plums pitted and chopped
- 1/8 cup brown sugar
- Preheat oven to 350 degrees.
- Mix flour, onion and garlic powder, salt and half the pepper together in a large bowl. Dredge the oxtail into the flour mixture, making sure all sides are covered but not clumped on. Set oxtail aside.
- Simmer the wine in a medium saucepan until reduced by half. Heat the grape seed oil on medium-high heat in your roasting pan. Lightly brown oxtail on all sides, the let rest.
- Add all the veggies to your roasting pan. Saute until all vegetables are softened, about 7 minutes. Add thyme, parsley, bay leaves, wine, salt and remaining pepper, and beef stock to the pot. Add oxtails, making sure that they are all covered. Bring to a boil, then cover tightly and put in the oven for 3 to 3.5 hours, or until meat can be easily separated with a fork.
- While your oxtail is cooking, make the vinaigrette by whisking the olive oil, salt, fresh lemon juice, and water. Alter measurements until you get a nice light tangy dressing.
- Juice the Pomegranates through a strainer into a medium saucepan. Add the plums and brown sugar and heat on medium-low for about 15 minutes, or until plums are completely softened and have released their juices. Stir often. Add water if needed. Strain mixture into separate bowl and set aside.
- Once your oxtail is done, remove and gently shred. If desired, you can remove the marrow from the bone as well for a very tasting addition to the dish! Drizzle your vinaigrette onto your plate, and add the pea shoots. Then nest the shredded oxtail over the pea shoots, and add a few dollops of the plum reduction.
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