Best Braised Oxtail Recipes

WINE-BRAISED OXTAIL

Steps:

• In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
• Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you've browned all the oxtail.
• Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add carrot and celery root and cook 5 minutes. Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook 1 minute.
• Heat oven to 325 degrees. Pour wine and stock into pot. Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot. Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.
• Return oxtail to pot and bring to a simmer. Cover pot and transfer to oven. Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.
• Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.

BRAISED OXTAIL

Steps:

• Toss the ingredients together in a large bowl, cover, and refrigerate overnight.
• Take oxtails out of marinade and reserve onion mixture. In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion mixture and thyme. After the onions and thyme are sauteed return oxtails to braiser and add enough water to cover 1/4 of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid. Season with salt, cover, and put into a preheated 350 degree oven for 1 hour. Then add tomatoes, red and Scotch Bonnet peppers. Stir well and return pot to the oven for half an hour or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.

OXTAIL BRAISED WITH TOMATO AND CELERY (CODA ALLA VACCINARA)

Steps:

• Preheat oven to 325 degrees. In a deep, heavy casserole or pot that can fit all the oxtails in one layer, combine pancetta, carrot, onion and diced celery and enough oil to cover the bottom of the pan (about 3 tablespoons).
• Place pan over medium heat and cook until pancetta renders its fat, about 15 minutes. Season oxtails on all sides with salt and pepper, add to the casserole and brown well on all sides, turning them only after they've browned. Using tongs, remove oxtails from pan and place in a bowl. Set aside.
• Add the tomato paste to the vegetables in the casserole and cook, stirring, until paste caramelizes, about 2 minutes. Stir in wine and mix. Heat to boiling and cook 3 minutes. Add marjoram, cloves and cinnamon and then tomatoes, squishing them between your fingers as they fall into the pan.
• Return oxtails to pan. Liquid must be as high as one-third of the ingredients. If not, add a little water. Bring the liquid to a boil, cover pan and place in oven. Braise for 1 1/2 hours, turning the oxtails now and then.
• Add the remaining celery, then continue cooking until the meat is tender and falling off the bone, about 30 to 60 minutes longer.
• Remove the pan from the oven and let sit for 15 minutes. Add salt and pepper to taste. Serve on a large platter or in shallow bowls, making sure everyone gets a bit of the pulpy sauce and celery.

WINE-BRAISED OXTAIL

Steps:

• Season oxtail generously with salt and pepper. In a large Dutch oven, heat oil over medium-high. Place flour in a shallow pie pan; season with salt and pepper. Dredge oxtail in flour mixture until coated all over, shaking off excess.
• Working in batches, sear oxtail in Dutch oven until well browned on all sides, about 15 minutes. Remove oxtail and set aside. Wipe out Dutch oven and return oxtail to pot. Add wine and enough water to cover oxtail halfway, about 3 cups. Bring to a simmer and cook, partially covered, turning oxtail to prevent drying out. After 3 hours, add additional 2 cups water if necessary. Continue cooking until meat is tender and pulls away from bone, 3 hours more.
• Remove oxtail and set aside. Pour cooking liquid into a fat separator. Allow fat to rise to top. Pour defatted cooking liquid back into pot. Cook over medium-high heat until reduced and thickened, about 15 minutes. Return oxtail to pot and stir in watercress. Cook until oxtail is heated through, about 5 minutes.
• Serve oxtail either on the bone or with meat removed from bone and transferred to a shallow dish. Pour reduced cooking liquid and watercress mixture over meat and serve immediately.

BRAISED OXTAIL STEW

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a cast iron casserole dish over medium-high heat. Add oxtail and brown on all sides, about 10 minutes. Transfer oxtail to a plate.
• Add carrots, celery, onion, garlic, chili powder, and pepper to the casserole. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add oxtail back to the casserole, then add beef stock and red wine. Bring to a boil.
• Stir in flour and simmer until sauce has thickened, about 3 minutes. Add bay leaves and submerge in the sauce. Add mushrooms.
• Bake, covered, in the preheated oven until meat is tender and falling off the bone, about 2 hours. Serve in the casserole dish.

CARIBBEAN BRAISED OXTAIL WITH MANGO CHOW

Steps:

• For the Jamaican curry rub: Preheat the oven to 350 degrees F.
• Place whole coriander, allspice, anise, cumin, fenugreek, mustard and peppercorns on a sheet tray evenly spread out. Bake 3 to 5 minutes. Place the ingredients in a spice grinder or blender and grind to a fine consistency, 2 to 3 minutes. Mix in a bowl with the turmeric and store in an airtight container for later.
• For the oxtails: Combine the flour and smoked paprika in a large bowl and set aside for later. Remove 2 ounces of the dredge and set aside for thickening the sauce.
• Combine the salt, pepper and 1/2 ounce curry rub in a bowl and mix well. Place the oxtails in a large bowl. Sprinkle the oxtails with all of the seasoning. (The oxtails should be coated heavily.)
• Dredge each oxtail in the flour dredge, then shake any excess flour off. Place on a sheet tray and let sit 2 to 4 hours.
• For the Caribbean bouquet garni: Unfold a 12-by-16-inch piece cheesecloth completely so that its length is perpendicular to your waist. Place the thyme, bay leaves and chiles at the bottom of the cloth and roll up, folding the outside of the cloth in to close the ends. Wrap up until it is tight, then and tie off with the butcher's twine, leaving the string long so it can be tied to the pot.
• For the braised oxtails: Preheat the oven to 350 degrees F.
• Combine the garlic, carrots, celery and onion in a container. In a large rondeau, heat up the oil to its smoke point, 2 to 3 minutes. Sear the oxtails until bronzed on each side, then remove from the oil. Reduce heat if pan is smoking too hard, then add the diced vegetables and saute until they are translucent. Add the salt, allspice, paprika, pepper and 1/4 cup curry rub and continue to saute to toast the spices, 3 to 5 minutes. Add reserved flour dredge and mix well to incorporate, stirring for an additional 2 to 3 minutes. (This will help thicken the sauce as it braises.)
• Deglaze the pan with the sherry and bring up to a simmer. Add the chicken stock, tomato paste and oxtails and bring up to a boil. Tie the bouquet garni to the side of the pan and cover tightly with parchment and foil. Bake 1 1/2 hours, then add beans, recover, and continue to cook, stirring occasionally to prevent the beans from sticking, until oxtails are fork-tender, 1 1/2 to 2 1/2 hours more.
• For the Caribbean braised oxtail: Place 12 ounces hot oxtails in a saucepan with 2 cups sauce on medium heat. When the pan starts to boil, add the butter and cilantro. Baste each piece of oxtail 5 to 6 times with a spoon and turn off the heat.
• Mount all the rice to one side of a deep bowl and place the oxtails on top for height. Place the sauce on the other side of the bowl. Place Mango Chow on top and garnish with the cilantro sprigs, followed by 4 rings shaved chiles.
• Combine garlic, mangos, lime juice, chiles, cilantro, salt and pepper in a bowl. Mix well and adjust seasoning as needed.

BRAISED "ADOBO STYLE" OXTAIL

Steps:

• Grill oxtail over medium-high heat until charred on all sides, for smoky essence.
• Bring 3 gallons water to a boil in a large pot with the salt, then add the oxtail. Boil in brine for 1 hour 30 minutes.
• In a large roasting pan, render lard with onions, garlic, bay leaves and cracked pepper. Add oxtail to pan, then add soy sauce, vinegar and achiote powder. Give it a nice stir together. Bring to a vigorous boil then braise/simmer, slow and low until tender, an additional 45 minutes.
• Serve with Garlic Rice, Kimchee Cucumbers, Chili Peppah Watah, scallions, fried garlic and chicharrons.
• In a fry pan on medium heat, add oil, rice and garlic. Cook until rice is a little crispy and golden brown in color, 3 to 4 minutes. Sprinkle garlic salt and black pepper.
• Mix together base, vinegar, sesame oil and rock salt in a bowl, then add cucumbers.
• Combine vinegar, chile sauce, sriracha, rock salt and chile peppers, then whisk together. Chill for 1 hour.

RED WINE BRAISED OXTAIL

Steps:

• To make a roux, put 2 tablespoons of the oil in a small saucepan, add flour, and cook gently while stirring with a spatula preferably, until it becomes a nutty brown color.
• Add oxtails in a large bowl and either clean by running lemon wedges on the meat or rinse the meat with a mixture of vinegar and water. Rinse under running water, pat dry and set aside.
• In another heavy bottom skillet, heat about 2 - 3 tablespoons of oil. Add onions, scallions, garlic, and sauté for about 3 - 5 minutes stirring constantly. Add the smaller pieces of oxtail, thyme, tomatoes, celery, bay leaves, red pepper flakes, salt and black pepper to taste and sauté until browned. Transfer to slow cooker or crockpot.
• Add remaining oil to the skillet and sauté the larger pieces of oxtail until browned on all sides. Remove and add to crockpot or slow cooker. Pour off the fat from the skillet, add the wine and bring to a boil while scrapping the bottom of the pan. Keep cooking the wine until it becomes syrupy and almost disappears.
• Stir in the roux slowly until well mixed. Slowly add the beef stock, bring to a boil while stirring to mix completely. Add salt and pepper to taste. Pour wine mixture over the oxtail in the crockpot or slow cooker. Add whole hot pepper if using.
• Cook on high for 6 hours until the meat is falling off the bone. After 4 ½ hours of cooking, add spinach and stir. Cover and continue to cook. When fully cooked, remove and set aside for a few minutes and skim the fat off top.

FETTUCCINE WITH BRAISED OXTAIL

Steps:

• Preparing to braise
• Preheat the oven to 375°F. Season the oxtails with salt and pepper.
• Searing the oxtail
• Set a large sauté pan over medium-high heat and pour in 2 tablespoons of the canola oil. Put the oxtails in the hot oil and cook until they are browned on one side, about 5 minutes. Flip them and get some color on the other side, about 5 minutes. Place the browned oxtails in a Dutch oven.
• Sautéing the vegetables
• Drain the fat from the sauté pan. Pour in the remaining 2 tablespoons of canola oil. Add the onion, celery, carrot, and garlic and cook, stirring occasionally, until they have browned and softened, 10 to 15 minutes. Toss in the sprigs of rosemary and thyme and cook until they are fragrant.
• Making the braising liquid
• Pour in the wine to deglaze the pan, scraping up the goodness from the bottom. Cook until the wine is reduced by three-quarters of its volume, 7 to 8 minutes. Pour in the chicken stock. Bring to a boil, then reduce the heat to low and simmer for about 5 minutes. Pour the braising liquid over the oxtail in the Dutch oven. Cover the Dutch oven and slide it into the oven. Braise until the meat starts to fall of the bone, 2 to 2 1/2 hours. Taste a piece of the meat. Do you want more? You're done.
• Cooking the fettuccine
• Bring a large pot of salted water to a boil. Toss in the fettuccine and cook until it is a little less than al dente so that it will hold its shape. (Gluten-free pasta usually takes less time to cook than you think, especially when you are going by the manufacturer's directions on the box.)
• Preparing to make the sauce
• Remove the oxtails from the sauce and set them aside. Strain the sauce into a large saucepan. Put the saucepan over medium heat and begin reducing the liquid.
• Cutting the parsnips
• Meanwhile, slice the parsnips into small coins, starting from the thin end. When you reach halfway up the parsnip, slice it in half lengthwise. Continue cutting coins from the parsnip, the same size as those from the first half.
• Sautéing the vegetables
• Set a small sauté pan over medium-high heat and pour in the olive oil. Toss in the mushrooms and cook, stirring, until softened and wilted. Throw in the parsnips and cook, stirring occasionally, until the mushrooms are browned and the parsnips are softened, 5 to 6 minutes. Toss in the shallots and cook, stirring, until they are softened, about 5 minutes. Add the chopped rosemary and cook until it is fragrant.
• Making the sauce
• Spoon the sautéed vegetables into the stock in the saucepan. Bring to a boil, then reduce the heat to low and simmer the sauce until it has thickened, 4 to 5 minutes. Stir in the butter until it is incorporated into the sauce.
• Finishing the dish
• Add the cooked pasta to the sauce. Pick the meat off the oxtails and drop it into the sauce. Taste the sauce and season it with salt and pepper.
• To serve, spoon the pasta into large bowls and grate the Parmesan cheese over the top.

BARBECUE-BRAISED OXTAIL WITH RED CHILI BEANS

Steps:

• Dredge the oxtails in the flour, shaking off the excess. In a heavy kettle heat 4 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it brown the oxtails in batches, transferring them with a slotted spoon as they are browned to a plate. To the kettle add the remaining 2 tablespoon oil, in it cook the onion, the garlic, and the gingerroot over moderately low heat, stirring, until the onion is softened, and stir in the brown sugar, the ketchup, the mustard, the vinegar, the Worcestershire sauce, the lemon juice, the Tabasco, the cayenne, the tomatoes with the reserved juice, and salt and pepper to taste. Simmer the sauce, stirring occasionally, for 5 minutes, add the oxtails, and simmer the mixture, covered, stirring occasionally, for 2 1/2 hours.
• While the oxtails are cooking, in a large saucepan combine the beans with enough cold water to cover them by 2 inches, bring the liquid to a boil, and simmer the beans, covered, for 1 hour, or until they are tender. Drain the beans well and stir them into the oxtail mixture. Simmer the mixture, uncovered, stirring occasionally, for 30 minutes to 1 hour, or until the meat is very tender, and serve it sprinkle with the scallion greens.
• In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

BRAISED OXTAIL BURGER

Steps:

• For the oxtail: Sprinkle the oxtail with salt and pepper on all sides. Sear the oxtail in the olive oil in a pressure cooker on the saute function until golden brown on all sides. Add the carrot, celery and onion and cook until starting to caramelize. Add the thyme, tarragon, rosemary, chicken stock, red wine and veal demi-glace. Close the pressure cooker according to the manufacturer's instructions and pressure cook for 50 minutes. Release the steam according to the manufacturer's instructions and remove the oxtail to a plate to cool, then remove the meat from the bones. Strain the liquid from the pressure cooker into a medium saucepan and reduce the sauce until slightly thickened. Add the butter and blend the sauce with an immersion blender until it looks glossy. Taste and adjust the seasoning.
• For the aioli mayonnaise: Mix the mayonnaise, vinegar and garlic together in a small bowl. Set aside.
• For the caramelized onions: Warm a large saute pan over medium heat and add the olive oil. Once hot, add the onions followed by the sugar, salt and pepper. Reduce the heat and cook slowly, stirring occasionally, until all of the onion is caramelized, 15 to 30 minutes.
• For the burger: Preheat the oven to 350 degrees F.
• Combine the ground beef, Worcestershire sauce, rosemary, tarragon and salt in a large bowl. Reserve 1/2 cup oxtail for garnishing the burgers, then add the rest of the oxtail to the bowl. Mix well, but don't overmix. Form six 1/4-pound burger patties. Sprinkle both sides of each patty generously with salt and pepper.
• Set a large cast-iron skillet over medium-high heat and add the canola oil. When the oil shimmers, add the patties (you may need to do this in batches). Cook the patties all the way through, about 4 minutes, then flip and cook another 2 minutes. Add the butter, thyme sprigs and garlic to the skillet and let the butter get foamy, about 30 seconds, then baste the patties, about 1 minute. Flip the patties and baste the other side, 1 minute more. Remove the skillet from the heat and top each patty with some cheese. Place the skillet in the oven to melt the cheese, around 2 minutes.
• In the meantime, season the arugula with lemon juice, salt and pepper in a bowl.
• Spread a bottom bun with aioli mayonnaise and top with a heaping spoonful of the caramelized onions, some chopped chives, a patty, some reserved oxtail and a spoonful of oxtail gravy. Finish with a handful of dressed arugula and add the top bun. Repeat with the remaining ingredients to make 5 more.

BRAISED OXTAIL

Steps:

• Wash oxtail, dry it thoroughly, trim off excess fat. Joint it if necessary. Divide the thick parts in half.
• Heat the dripping in a stewpan. Fry the pieces of oxtail until browned all over, then remove them from the pan and put to one side. Fry the onions slowly until browned. Stir in the flour and cook for 1 - 2 minutes. Gradually add the water or stock, then add the seasoning, bouquet garni and spices and stir until boiling. Return the pieces of oxtail to the pan, cover with a tight-fitting lid, reduce the heat and simmer gently for 2 1/2 - 3 hours. Remove the meat and arrange it on a warmed serving dish. Add the lemon juice to the sauce and re-season if required. Strain the sauce and pour it over the oxtail. Garnish with bread croutons, julienne striped of cooked carrot and turnip.

BRAISED OXTAIL

Steps:

• Cook oxtail in salted boiling water for 3-5 minutes. Drain and wash away excess bone secretions (they look like small brown clumps). Set aside.
• In a stewing pot, pour in chicken stock, oyster sauce, soy sauce, dark soy sauce, red wine, garlic, brown sugar, pepper and ginger slices. Stir to meld the ingredients together.
• Allow to boil and add semi cooked & washed oxtail. Turn down to simmer and add green onions and mushrooms on top, no need to mix).
• Put the lid on top and allow to slow cook for 7 hours.
• The meat should be fall off the bones with a fork. Serve with rice and veggies. Enjoy!

BRAISED OXTAIL (POTJIEKOS)

Steps:

• Fry the oxtail in a hot casserole dish in olive oil to seal it. Add wine and thyme.
• Cook in 150 C/300 F oven for 2 hours.
• Add sweet potatoes and onions, and cook another 30 minutes.
• Season and serve hot.

SLOW BRAISED OXTAIL RECIPE - (4.6/5)

Steps:

• In a large casserole dish, marinate the oxtail with balsamic vinegar, garlic, and thyme. Let it marinate overnight or up to 24 hours. Remove the oxtail from the marinade and pat dry. Season with salt. Set aside, reserving the marinade. Preheat a large cast iron skillet over medium-high heat with your fat of choice. Brown the oxtail on all sides and set aside on a plate. Discard some of the oil if there is too much for sautéing. Add the carrots, celery, shallots, garlic cloves, and thyme. Sauté a few minutes just for color. Remove and set aside. Wipe out any excess oil again and return the oxtail once more. Pour the reserved marinade and stir to deglaze. Bring to a boil, then reduce so it is a low simmer. Continue cooking, topping with water as needed {it should be nearly covered as it cooks} for 2-2 1/2 hours. Add the vegetables and simmer another 20 minutes. Strain liquid into a saucepan and reduce over high heat until thickened slightly. Be sure to keep the oxtail covered so it doesn't lose its heat. Serve 2-3 pieces of oxtail with vegetables with accompanied sauce. I served it with sweet potato wedges also.

BRAISED OXTAIL TURNOVERS W/ SPICY TOMATO COULIS

Steps:

• Preheat oven to 325 degrees. In a 4-6 quart heavy, oven proof sauce pan or Dutch oven, heat ½ of olive until very hot. Liberally salt and pepper oxtail pieces and then sear all sides and remove. Reduce heat, add remaining olive oil and use a wooden spoon to scrape up brown bits. Add onions, carrots and celery and sauté for 2 minutes. Add shallots and garlic and cook for 2 minutes more. Add wine, beef broth and herbs and bring to a boil, reducing by about a 1/3. Place seared oxtail pieces in one layer back in the pan - liquid should just cover the tops. Braise oxtails, covered, in the middle of the oven for 3.5 to 5 hours, or until meat is very tender and nearly falling off the bone. Taste the braising liquid along the way. If too winey, add some beef bouillon or vegetable stock. If too meaty add vegetable stock or more wine. When oxtails are very tender remove with a slotted spoon and gently pull the meat off the bone using a tong and fork. Set aside. DO AHEAD: Cooked oxtails can be prepared one day in advance and refrigerated. Strain the braising mixture and reduce in a sauce pan until very thick and rich. Set aside. Preheat oven to 400 degrees. Cut sheets so folded once, you have a long narrow strip of phyllo. Use a brush to paint a small amount of butter down the sheet. Place a tablespoon or so of the oxtail in one corner of the sheet, spoon on a little of the reduction and sprinkle with the shredded parmesan. Fold into triangles following the diagram shown, using more butter at the end if necessary to adhere. Brush both sides of turnover with a little more butter and place on cookie sheet. Cook for 8-10 minutes or until golden brown. DO AHEAD: You can par-bake for five minutes a few hours before guests arrive and finish them off under the broiler for a couple minutes when ready to serve. Arrange golden brown turnovers on a serving platter, garnish with tomato coulis in fancy, zigzag fashion and sprinkle with parsley.

BRAISED OXTAIL "AL PASTOR" TACO

Steps:

• Heat a flat-top griddle to 500 degrees F and preheat oven to 250 degrees F.
• Melt 1 tablespoon butter on the griddle. Sprinkle the oxtails with salt and pepper, then sear, about 3 minutes per side.
• Meanwhile, rough chop carrots, celery and onion (mirepoix).
• Remove oxtails and set aside.
• Put mirepoix and garlic on base of a hotel pan or roasting pan and place oxtails directly on top. Cover with root beer and ox stock (ensure meat is covered with liquid) and cover tightly with foil.
• Roast until meat is fall-off-the bone-tender, about 10 hours.
• Remove oxtails from pan, then let cool in a large bowl. Shred meat off bone, discarding bones and large chunks of fat; set aside bones for stock, if desired.
• For the taco assembly: Saute ox meat with the root beer syrup (just enough to hydrate, not enough to reseason meat) in a frying pan. Place on a warmed corn tortilla, top with Pineapple and Roasted Jalapeno Salsa, crumbled chicharrones and a drizzle of Agave Hot Sauce. Finish with cilantro and enjoy your trip to Flavortown.
• Mix together the pineapple, cilantro, jalapeno, onion, garlic, salt, pepper and lime juice in a bowl. Season to taste with salt, pepper or lime.
• Mix together the hot sauce and agave in a bowl until incorporated well.

BRAISED OXTAIL RAGU

Steps:

• Preheat the oven to 300°F. Pat the meat dry with paper towels then dust with the flour, tapping off any excess. Season with salt and pepper on all sides. Place a 6-quart Dutch oven or other heavy-bottomed, oven-safe pot with a tight-fitting lid over medium-high heat. Add the oil, and when glistening, add the meat (metal tongs come in handy here) and sear on all sides, about 8 to 10 minutes. Work in batches if necessary to avoid overcrowding. Transfer the meat to a plate. Add onion, carrot and celery and cook, stirring frequently, until browned, about 5 to 7 minutes. Add the tomatoes with their juices, wine, rosemary, thyme, bay leaves, garlic and nutmeg. Bring to a boil for 5 minutes. Add the meat and enough water to just barely cover meat. Return to a boil, then cover the pot and transfer it to the oven. Cook for 3 to 4 hours, until the meat is fork tender and falling off the bones. Remove the pot from the oven and transfer the pieces of meat to a plate. Skim any visible fat from the surface of the sauce. Pick the meat from the bones, pulling away and discarding any pieces of fat, and then return the meat to the pan. Pluck out the bay leaves, and sprigs of rosemary and thyme. Season the sauce with salt and pepper. Serve atop gnocchi or any pasta meant to withstand a hearty sauce. The ragù can be made a few days ahead; keep covered and refrigerated, then reheat over medium-low heat. This is a hearty, chunky sauce. If you prefer something more uniform in texture, blend a portion or all of the sauce in a blender.

AROMATIC BRAISED OXTAIL WITH PRESERVED LEMON POLENTA

Steps:

• Mix flour, chile, salt and pepper and coat oxtails well. In a hot stock pot, coat bottom with oil and sear oxtails until all sides are browned. Pull out oxtails and wipe out stock pot. Saute onions, fennel, celery, carrots, garlic, ginger and lemon grass. Deglaze with wine and reduce. Add tomatoes, soy, thyme and bay. Add water to completely cover meat. Check for seasoning: the broth should taste well seasoned. Bring to boil then simmer on low heat for 3 hours. The meat should fall off of the bone. Remove oxtails and reduce sauce by 20 percent. Using a hand blender, puree sauce. Check for seasoning. Serve on top of polenta.
• PRESERVED LEMON POLENTA: In a saucepan, saute shallots and ginger in 1 tablespoon of butter. Add polenta, lemons, stock, salt, pepper and butter. Check for seasoning. Stir well and cover tightly. Bake in 400 degree oven for 1 hour. A crust will form. Break through crust for polenta.

BRAISED OXTAIL

Steps:

• Preheat oven to 350 degrees. Heat the olive oil in a large casserole. Add the onion and garlic and cook until soft. Add the carrots and brown gently. Remove with a slotted spoon and keep warm.
• Wipe the oxtail pieces dry with paper towels. Dredge lightly with the flour and brown in the oil a few at a time, on all sides. Pour off excess fat.
• Return the onions to the pan, along with the white wine. Scrape up the cooking juices and add the tomatoes, orange peel, salt and pepper. Bring to a simmer on top of the stove, cover and place in the oven. Bake for 1 1/2 hours.
• Add the celery and continue cooking for 30 minutes or until tender.