Braised Oxtails "Anton"
- Oxtails and sauce:
- 1/4 cup canola oil
- 1 large red onion, sliced
- 3 cloves garlic, lightly crushed with the side of a knife blade
- 1/2 cup all-purpose flour, or enough as needed to coat oxtails
- Salt and black pepper
- 4 pounds oxtails, cut into 2-inch cross sections
- 1 (750 mL) bottle red wine
- 1/2 cup demi-glace
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 large sprig fresh flat-leaf parsley
- 1 large sprig thyme
- 4 tablespoons butter
- 1 tablespoon lime zest
- 1 large clove garlic, finely minced
- 1 tablespoon flat-leaf parsley leaves, finely minced
- Bread accompaniment:
- 1 loaf French bread
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
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.
2007, Robert Irvine, All Rights Reserved.
Recipe courtesy of Emeril Lagasse