Hungry Man
Senior Member
Ingredients:
- 1 kg oxtail
- 500 g beef chuck (braising steak)
- 200 g smoked bacon
- 1 onion
- 1 large carrot
- 2 cloves of garlic
- 75 cl red wine
- 2 cups of beef stock
- 1/4 cup flour
- 40 g dark chocolate (optional)
- Bouquet garni: 2 bay leaves, 2 sprigs of thyme, 4-5 sprigs of parsley
- 1 tbsp vegetable oil
- Garnish:
- 200 g pearl onions
- 200 g chestnut mushrooms
- 1 tbsp butter
- 1 tbsp vegetable oil
- Salt and pepper to season
- Tagliatelle to serve (optional)
Instructions:
- Soak the oxtails in water and drain, repeat until water comes out clear
- Trim and cut the beef into big chunks
- Roughly chop the onions, the carrots and cut the garlic head into half
- Rougly chop the bacon and fry in a Dutch oven until the fat is rendered,
- Discard the excess fat, set aside the bacon
- In the same pan, add 1 tbsp oil and sear the beef and the oxtail until browned on all sides
- Remove the meat and roast the onions and carrots with the remaining fat and remove & set aside
- Add the meat & bacon back in, add the flour and place in a 220°C /430°F oven to toast & brown the flour
- Add the the red wine to deglaze and add the beef stock, just to barely cover the meat
- Make a bouquet garni with the bay leaves, thyme, parsley
- Add 2 cloves of garlic and the bouquet garni
- Season with salt and pepper and bring to simmer to reduce the wine for 10 minutes
- In the meantime pre-heat the oven to 160°C /320°F
- Put the pot into the oven with the lid on and cook for 3 hours
- After 3 hours, add the chocolate, stir and cook for another 30 mins in the oven
- While the pot is in the oven; roughly slice the mushrooms and fry in a pan with 1 tbsp butter
- Season with salt and pepper and cook until tender
- Roast the pearl onions with 1 tbsp oil until caramelized
- Once the stew is ready, strain the liquid into a bowl.
- Discard the bouquet garni and set aside the stewed veggies and de-bone the oxtail
- Serve the meat with tagliatelle and the strained vegetables
Last edited:
