Serves : 4-8 people
Prep time : 20 minutes
Cook time : 4-8 hours
Cut : 2-3 pounds Five Marys beef oxtail & 1 pound Five Marys jowl bacon
Ingredients :
- 2 -3 pounds beef oxtail, trim thick pieces of fat and separate
- 1 packet of sliced Pork Jowl (pancetta is a good substitute)
- 3 tablespoons of olive oil or butter (I like a mixture of both)
- 1/2 cup onion, small dice
- 1/2 cup leeks, only the white part, small dice and wash thoroughly
- 2 garlic cloves, smashed
- 1 tablespoon flour
- 1 bottle red wine
- 1 pinch chili flakes
- 2 bay leaves
- 3 sprigs thyme (2 for the pot and 1 picked of its leaves for mushrooms)
- 1 cup Crimini mushrooms, washed and quartered
- 1 cup Nante or baby carrots, cut in half
- Salt and pepper to taste
- Parsley, chopped for garnish
- Grated fresh horseradish, for garnish
Instructions :
- Place cleaned oxtails in a heavy bottomed crock with oil and butter for browning.
- Brown oxtails on all sides, sprinkle in flour and coat thoroughly.
- Add onion, leek, carrot and garlic and reduce heat. Cook until soft.
- Add wine and cook off alcohol.
- Add bay leaves, chili flakes and thyme.
- Cover and cook 4-8 hours or until meat starts pulling away from bones.
- Cut pork jowl into small strips.
- In a separate skillet, render pork jowl until almost crispy. Remove from pan and add mushrooms and carrots with picked thyme.
- Cook the mushrooms until they expel their juices and brown up nicely.
- Add pork jowl back in and add to the stew right before you are ready to serve it.
- Taste and adjust with salt and pepper.
- Serve with garnishes on the side and toasted sourdough bread.
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