Since the opening of Aguilar's Meat Market, I've been eying the ox tail and wondering what to do with this 'non-traditional' beef piece. One day in the midst of a food conversation I mentioned to my mom that I was interested in trying ox tail -- she proceeded to tell me that my grandmother used to make ox tail stew. Go figure. Thus once again channeling my inner Kraut, I ventured into research and study of what makes an edible ox tail. The result follows -- I admit that the final product was tasty and certainly edible, but further research and another try will one day be on the docket.
3 lbs of oxtail
2 parsnips, 2 potatoes and 2 carrots
2 (more) carrots, 2 stalks of celery, 1 small to medium onion
6 C beef stock
2 C red wine
Cut parsnips and potatoes (turnips, too if you choose) in long wedges. Roast in a 350 degree oven for about an hour (until fork tender and golden). Set aside when finished to be used in soup later.
Then at the same time proceed with preparing ox tail.
Rinse ox tail and pat dry.
Pan sear both sides of ox tail, a few at a time.
Rough chop and saute' carrots, celery and carrots until tender.
Return ox tail to pan, add beef stock and wine. Simmer for 2 hours until tender.
Drain and separate cooked veggies from stock and wine liquid. Discard veggies. Set liquid aside. roasted vegetables to pan, warm through and serve.
Bring together roasted veggies, ox tail, and strained liquid. Reheat and serve.
