Happy 2016!!!!! 2015 went by in a flash, and with Preston’s hard work finally culminating to his start-up’s private Beta test in December, my year end workload, and trying our best to partake in the holidays, the past month completely vanished on us. Luckily I had the last minute wisdom to take off the final week of 2015. No fancy plans, but staying home just to get ahead of life is such luxury.
Speaking of getting ahead of life and setting 2016 off to a great start, cooking must be involved since much of staying alive involves eating – fortunately and unfortunately. In my recent and exciting culinary discovery of the Essex Street market in lower Manhattan, I found some amazing oxtail at Luis Meat Market and had to make an oxtail stew despite the 70F Christmas that we had in NYC. Perfect for freezing in preparation for a colder January, perhaps?
I am always skeptical when a recipe says “the best etc etc recipe”, yea right. But… I have to say Jamie Oliver’s Insanely Good Oxtail Stew is pretty dynamite. With the addition of a few slices of ginger, this just might be the best fall-off-the-bone oxtail stew recipe you’ll ever need. With gnarly celery rootes in season, this simple celery mash is a perfect accompaniment to this rich rockstar stew.
Ingredients for Oxtail Stew
Serves 8; Difficulty Level: Easy; Cook Time: 5-6 Hours; Worth it? Absolutely
|Oxtail||4.5lbs; chopped into 1.5″ chunks (ask butcher to do this for you)|
|Fresh Thyme & Rosemary||Few Sprigs|
|Ginger||4 – 6 Slices|
|Plain Flour||2 Heaped Tablespoons|
|Canned Tomatoes||1 28oz Can|
|Red Wine||1.5 Cups|
|Organic Beef Stock||4 Cups|
|Worcestershire Sauce||A Splash|
|Salt, Pepper, Olive Oil||As Needed|
Directions for Oxtail Stew:
- Preheat the oven to 425ºF. Place a large roasting tray in the oven to preheat.
- Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
- Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 1 inch chunks. Peel and chop the carrots into 1 inch pieces, peel and chop the onion, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay leaves and ginger and cook for around 20 minutes, or until soft and sweet, stirring frequently.
- Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 325ºF.
- Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and wine. Add the oxtail and any roasting juices, cover with the beef stock and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
- Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. Add a good splash of Worcestershire sauce, season to taste.
Ingredients for Celery Root Mash:
Serves: 6 – 8; Difficulty: Easy; Cook Time: 35 Minutes
- 2 pounds celery root
- 1 onion
- 1/2 cup whole milk
- 3 tablespoons unsalted grassfed butter
- 3 tablespoons sour cream
- Salt to taste
Directions for Celery Root Mash:
- Bring a large pot of salted water to a simmer (1 Tbsp of salt for every 2 quarts of water) while you peel the celery roots with a knife. Cut the celery roots and onion into 1-inch pieces and boil for 25-30 minutes, until soft
- Drain the celery roots and onion, return them to the pot to the stovetop on low. Let the celery roots steam for a minute or to, shaking the pan a bit to prevent sticking.
- Add the whole milk, butter, sour cream, and a generous pinch of salt and mash with a potato masher until it is as smooth as you like it.
Oxtail Stew Recipe Credit: Jamie Oliver w/ my edits; Celery Root Mash Recipe Credit: Simply Recipes w/ my edits
Photo Credit for Luis Meat Market goes to Stone Street Properties