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light olive oil salt oxtails beef shank onion carrot red wine packet water white onions carrots white turnip smallish new potatoes
Viewed: 15 - Published at: 4 years agoIngredients
- 1 tablespoon light olive oil or duck or goose fat
- Salt
- About 1 1/2 pounds oxtails
- A large beef shank, about 1 1/4 pounds
- 1 large onion, chopped
- 1 large carrot, peeled and chopped
- 1/2 cup red wine
- Herb packet of a dozen or so parsley stems, 1 garlic clove, 1 bay leaf, 1/2 teaspoon dried thyme, 8 peppercorns
- 78 cups water
- 4 small white onions, peeled
- 3 or 4 young carrots, peeled and cut into 1/2-inch pieces
- 1/2 medium white turnip, or 1/4 fairly large celery root, peeled and cut into chunks (optional)
- 2 or 3 smallish new potatoes, cut in half
Method
- Heat the oil or fat in a heavy pot.
- Salt the meats lightly, and brown on all sides.
- Remove the meat (or push it aside if your pot is big enough), and saute the onion and carrot for a few minutes.
- Splash in the red wine and reduce for a minute, then tuck the meat back in among the vegetables, nestling in the herb packet as well.
- Pour on enough water to cover the meats by 2 inches, and simmer, covered, for 2 1/2hours.
- Add the additional vegetables, and a little more water if they are not well covered, and simmer until tenderabout 20 minutes.
- For my first meal, I have the shank surrounded by the vegetables with a little of the cooking liquid on top.
- If I have some on hand, a Winter Green Sauce (page 159) is particularly good with this.
- I reserve for later any meat I cant finish.
- Spoon most of the oxtails into a warm wide, shallow bowl into which youve dished up a generous serving of grits or polenta (see pages 196 and 193).
- Pour a small ladleful of the flavorful beef broth over, thickened, if you like, with a little cornstarch or instant flour.
- If you want to jazz up the dish, make a small amount of the gremolata (see page 249) that is used for veal shanksjust a teaspoon sprinkled on top is enough.
- Bring a large pot of salted water to a boil, and start cooking 23 ounces of penne or ziti.
- Meanwhile, scrape off from the bones whatever meat remains, and chop it up.
- Strain the rich cooking broth into containers for freezing, reserving the vegetables.
- Heat a little olive oil in a medium skillet, and lightly saute a thin-sliced garlic clove for a minute.
- Add the strained veggies, the chopped-up meat, and about 1/4 cup tomato sauce (or, if you dont have any, use a tablespoon tomato paste and some of the pasta water).
- Scoop up the pasta when done, and mix it with the sauce in the skillet, adding more pasta water if needed.
- Turn off the heat, and fold in a small handful of grated Parmesan.
