I was wrong

I was so wrong, I just can't tell ya'. The big guy's been after me for months to cook some tail. Yup you read right, tail.

You see he wanted oxtails because he's never had 'em before and I kept remembering the pale, yucky grey/green boiled ones my little Mommy would brew up on the stove. I mean no disrespect to my Mother. It was amazing how much something she could put together from nothing and honestly her soups were incredible, absolutely incredible, but some things including what she'd call a boiled dinner were barely edible. I can hear a collective EWWW from my sisters as we speak. I'm thinking we all must have memories like that tucked away somewhere about a particular dish that managed to make it to the table. Fill me in on yours OK? I'd be interested to hear.

Anyway, Sunday's are traditionally the day the big guy takes over the kitchen and I get to sit on my duff and give him unsolicited advice. Heaven knows I've always got lots of that handy. Obviously I finally gave in to his wish to cook fly swatters for dinner and this was the glorious result.

Using a recipe adapted from Gourmet, he started by reducing a full bottle of Bordeaux to half and while that was happening he prepped shallots, garlic, carrots, leeks, onion and celery. He dredged the oxtails in flour, browned them off then layed them to rest on a bed of vegetables, covered it all with the reduced wine and some beef stock then shoved it in the oven for the afternoon. Three and a half hours later he removed said tails, strained the juices and served the whole lot over a bed of crispy fried polenta.

It was food for the Gods...amazingly rich, tender meat in a deep dark mahogany sauce. Oh, and the polenta - well that was his first effort too and he'll be making it from now on because I have a hard time cooking that napalm without getting burned in the process (me, not the polenta). It was creamy on the inside, crispy on the outside and duded up with goat cheese, parmesan, butter and cream.

Oh ya baby, what a dinner! The man is mine...all mine. Aren't I just the luckiest? The only issue now is I'm dealing with a guy that's not only right, he's bragging about it too.

Oxtails Braised in Red Wine (Adapted from Gourmet)

One 750 ml bottle good Bordeaux or Burgundy

2.5 pounds oxtails

Flour for dredging

Salt & pepper

1/4 cup unsalted butter

3 shallots

6 garlic cloves, smashed and peeled

2 medium carrots

2 medium leeks (white part only)

1 medium onion

3 small celery ribs with leaves

3 fresh thyme sprigs

3 bay leaves

1 bunch parsley stems

3 cups beef broth

Preheat oven to 325. Place wine in a heavy saucepan and reduce by half. Trim oxtails and pat dry. Season with salt and pepper, then dredge in flour. Heat butter in a heavy Dutch oven and brown floured oxtails over high heat. Remove from pot and set aside. Coarsely chop vegetables and add to pot and cook over moderately low heat until just softened. Place browned oxtails over vegetables, add reduced wine, herbs and enough broth to cover oxtails. Bring to a boil, then place in oven and cook 3 to 3-1/2 hours or until meat is very tender.

Transfer oxtails to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid as necessary until desired consistency. Serve oxtails with sauce over mashed potatoes or polenta.  Serves 3 to 4

 

Comments

[big guy]

Oh it is nice to be right! But then with all the wonderful dinners you pick and cook we're still not even. You're way ahead. Talking about "ahead" what about that cow head, sure you're not willing to try? LMAO

[June]

Ah, my big guy - I hate to say it but I'm doubtful a cow head's in your immediate future so don't hold your breath, OK?

[Bobbi]

Until I got to the recipe directions I was wondering if "reducing the full bottle of bordeaux to half" meant he drank it, or better yet, let you drink it to prepare you for oxtails, or if it was a cooking process. I see now, rather sadly, that it is a cooking process. Next time you might want to start with TWO bottles of bordeaux..... :)

[Nanan]

Isn't it interesting how those odd parts of the animal can be tasty sometimes? Good job big guy!

[Mags]

So tell me, does his head still fit through the doorway? Hee!

It looks delicious but oxtails are another food I've never tried!

[June]

Bobbi - I love how you think. Two bottles of Bordeaux's a perfect idea. Now WHY didn't I think of that!

Lea - He did a fabulous job, but now he wants to cook a whole cow's head, barbacoa style. I'm digging my heels in on that one.

Mags - you're telling me! He's rather proud today and so he should be. Oxtails are kind of like beef on steroids, at least these were. The flavor's really intensified.

[Nanan]

Beef tongue - ok - been there - done that - whole head - nope won't go there... tell him to do that on one of his hunting trips with the boys when you are not around!

[June]

Lea - no kidding. The funny thing is it'll take a backhoe or dynamite to dig a big enough hole in the desert. He's certifiable, I swear!

[big guy]

I prefer "adventuresome" :-)