Red
Wine Braised oxtail with Carmelized Root Vegetables,
and Garlic Mashed Potatoes
By
Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
Made
with:
Ridgefield Farms Premium Hereford Beef
and CulinArte Veal Glace
Portions
for 8
Ingredients:
10 Ibs. Oxtails (segmented)
1 tbls. Rosemary (chopped)
1 tbls. Thyme (chopped)
1 tbls. Sage (chopped)
1/4 cup Salt (Kosher)
1/2 cup Olive Oil
l.5 Iiters of Red Wine
1 tbls. Ground Black Pepper
3 Packages of CulinArte Veal Glace
Procedure:
Marinate oxtail segments with herbs, salt, and
olive oil. Add 1 tbls. of ground black pepper.
For best results, marinate over night.
To
cook Oxtails:
Place oxtails in roasting pan over high heat,
and brown on all sides. Remove oxtail from roasting
pan, degrease roasting pan, and then deglaze
with red wine. Add 3 packages of Veal Glace,
and one gallon of water to the pan. bring to
boil, then simmer. Cover roasting pan, place
in 300 degree oven for 3 to 4 hours until oxtails
are a tender. Cool oxtails in liquid. Till cool.
Reserve till needed.
Carmelized
Root VegetablesIngredients:
2 cups of Parsnip (large diced)
2 cups of Carrots (large diced)
2 cups of Celery Root (large diced)
2 cups of Sweet Potato (large diced)
2 cups of Onion (large diced)
Procedure:
In large skillet, heat a half pound of unsalted
butter toss all the vegetables together with
2 tbls. of kosher salt. and one half tbls. of
black ground pepper, add to skillet, saute over
medium high heat until vegetables are lightly
browned and tender. Remove skillet, cool and
reserve till needed.
Garlic
Mashed PotatoesIngredients:
3 Ibs of large YuKon Gold Potatoes
1/2 pound of Butter
2 cups of Cream
TT Salt, Pepper, Nutmeg
1/2 cup of Roasted Garlic Cloves
Procedure:
Boil potatoes in salted water till very tender
remove from water and let potatoes steam off
for 5 minutes. Place in large bowl with potato
mashers, add butter, cream, salt, pepper, nutmeg
to taste, add garlic cloves, mash, taste for
seasoning, keep warm till needed.
For
Sauce:
Remove oxtails from cooled cooking liquid, place
liquid in large stock pot, reduce by half, strain
through fine chinoise strainer add a oxtails
and caramelized root vegetables. And bring to
a boil, on top of stove. cook until oxtails
are heated through, and sauces begin to slightly
thicken, season to taste with salt and pepper,
chopped chives, to present, put in large bowl
with potatoes in middle of bowl, oxtails around,
sauce over the oxtails, and veggies go around
and over the oxtails.
Garnish
with fresh herbs and fresh veggie chips. Braised
oxtails will keep in refrigerator a for five
days.
Other
Great Chef
Recipes:
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Cones
Beef
Filet of Carpaccio with Mustard Aioli,
Asparagus Salad, Truffle Oil and Reggiano Parmesan
Duckling
Trio with Huckleberry Jus
Grilled
Beef Filet with Potato Gratin, Spinach,
Green Peppercorn-Brandy Sauce with Blue Cheese
Butter
Mussels
in Golden Saffron Broth
Red
Wine Braised Oxtail with
Carmelized Root Vegetables, and Garlic Mashed
Potatoes
Pumpkin
Soup
Southern
Fried Chicken Breast with Red Flannel Vegetable
Hash, and a Hen of the Woods Mushroom and Sherry
Sauce
Other
Related Links:
Fish
Tips from the Chef
Seafood
Appetizer, a Great Start to a Classic Meal
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