A NOTE FROM CHEF: Raised in the Garden State, where I learned to hunt before I could walk, I always had my sights set on the untamed wilds of Alaska. Years later, with a trusted companion by my side, I ventured into the Great Frontier and conquered the Alaskan Ox. Today, every dish crafted is a tribute to my fallen friend, a testament to the adventures we shared. Stay hungry, my friends.
By Chef Scott Hybbeneth
INGREDIENTS
- Olive oil
- Kosher salt & freshly ground pepper
- 2 ½ pound oxtail (fat trimmed and silverskin removed)
- 1Â large yellow onion, chopped
- 2Â medium carrots, peeled and chopped
- 2Â stalks celery, chopped
- ¼ C chopped Italian parsley
- 10Â garlic cloves
- 1 TB fennel seed
- 1 TB coriander seed
- 1 TB black peppercorns
- 4Â bay leaves
- 2 C CO.lorado Red Blend
- 6 C beef stock
- 1/2 C tomato paste
STEP 1
On stovetop, heat some olive oil in a braising pan. Liberally season oxtail pieces with salt and pepper.
STEP 2
Brown oxtail on all sides and remove from pan. Discard oil and fat from pan, reserve 2 tablespoon to sauté veggies instep.
STEP 3
Add vegetables and sauté 5 minutes. Add spices.
STEP 4
Deglaze pan with wine, cook 2 minutes.
STEP 5
Return oxtail to pan, add tomato paste and stock to cover completely.
STEP 6
When liquids boil, cover pan and simmer on stovetop for 1.5 hours until meat is tender.
STEP 7
Remove oxtail from pan, strain cooking liquids.
STEP 8
Reduce cooking liquids a little to make the sauce. Season if needed.
TO SERVE:
Enjoy with a glass of Carboy’s 2022 CO.lorado Red Blend from Grand Valley, Colorado
