Wednesday, November 12, 2008

Braised oxtail stew

I find Alton Brown entertaining and useful. He used short ribs for his stew episode, but I'm partial to oxtail... especially as I horde the small bits of vertebrae in preparation for another round of beef stock.

Seared oxtail and beef stew meat before coating it in a mixture of tomato paste, paprika, oregano, thyme, rosemary and braising it in the oven at low heat for 4 hours.

Two days later (because I didn't have time to finish on Sunday), I sauteed onion, carrots, potato, leeks, peas in beef fat before dumping the braised meat and liquid into a stock pot to soften the vegetables and serve.

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