About 4 pounds of Oxtails (these come already sliced in most markets
Kosher or sea salt, enough to rub the meat thoroughly
2 tablespoons olive oil (vegetable oil can be used)
2 cups of beef broth or stock
1/4 cup Balsamic Vinegar
750 ml bottle of good Spanish red wine*
3 cloves garlic, finely minced
1 spring of fresh rosemary , finely chopped (about 1 tablespoon), if using dry, decrease to 1 teaspo
1 spring of fresh thyme, finely chopped (about 1 tablespoon), if using dry, decrease to 1 teaspoon a
1 spring of fresh oregano, finely chopped (about 1 tablespoon), if using dry, decrease to 1 teaspoon
˝ teaspoon of dry tarragon, crushed (Fresh is preferable if you are lucky enough to be where you can
teaspoons of fresh that has been finely chopped)
2 leeks, washed and sliced into 1/8 rounds from the white end up to the tough green part
Instructions
Using either Sea Salt (my preference) or Kosher Salt, use a sufficient amount to rub into the meat on all sides. Place this in a container and let it set at room temperature for about 2 hours, or if you have time and prefer place in the refrigerator overnight
After the meat has set, remove and rinse well. This must be rinsed very well to get the salt off the meat (I made the mistake of not rinsing well enough the first time I made this, and the results were nearly inedible).
Over medium high heat, place oil into a large oven-proof pot which has a lid. You can use a slow cooker and cook this overnight with excellent results. When this just begins to smoke, quickly sauté the garlic until it has a small amount of browning to the pieces. Add your oxtail sliced, and brown on all sides. You are just going to sear the outer meat without cooking it at this time.
Add your beef broth, balsamic vinegar, and enough red wine to cover the top of the meat by about 1 inch. Add the Rosemary, Thyme, Oregano and Tarragon. Mix wellCover your pot and put into the oven to cook for the next 3 to 4 hours, or until the meat is tender enough to fall from the bone.
Check your meat several times over the course of cooking to make certain there is enough liquid, add more wine when needed. If using a slow cooker, leave on low overnight.
When your meat is done, in either the oven or the slow cooker, add your sliced leeks by spreading over the top. Cook for another 30 minutes in the oven, or increase your slow cooker to high heat for the remaining time.
The sauce should form a thick caramelized sauce in the pot which can be served with the meal as gravy. The fat should be skimmed off
Originally Submitted
5/6/2008
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