Photo: Oxtail Stew Recipe
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
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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By monikamartin
on January 18, 2013
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Well guys , I cheated and had zero fat issue. First I substituted half olive oil and half lard (about a tablespoon of each I carefully trimmed the meat. This step is important if you don't want to skim later. I OMITTED the bacon.
The rest I did verbatim . The style of wine you use is important. If you will not drink it at the table for crying out loud ...don't cook with it! I used a Tempranillo garnacha blend. Nice sweet overtones to the sauce.
Did have to cook for a little longer than suggested as we like our near off the bone. :
By Whyu1nunno
on December 21, 2012
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This is an excellent dish whe. Done properly.
For anyone having issues with oil, you can do 1 of 2 things to alleviate this issue:
1-trim the fat before cooking
2-after cooking, set aside to cool, then place in the refrigerator for a couple of hours or overnight. When you bring them out, ALL of the oil will have come to the top. Scrape it off with a spoon. This oil is valuable stuff! There are lots of recipes you can use it in :.
By j_wiese
st.louis, mo
on March 27, 2011
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Very delicious, I also had a problem with oil but was able to spoon it off while cooking. Not sure where the oil comes from considering I left the Bacon out. The recipe was very good though.
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