Ingredients:
Oxtail:
10 3-inch cut oxtails
3 carrots
2 onions
1 bunch celery
1 bottle Trader Joe’s merlot (2 buck chuck)
4 quarts veal stock
2 quarts chicken stock
2 bay leaves
2 whole lemons
3 whole oranges
8 peppercorns
3 cinnamon sticks
1 quart water
Carrot Ginger Purée:
4 carrots
1 teaspoon fresh ginger
1/2 butter
3 cups water
Salt, to taste
Caramelized Brussels Sprouts:
1 orange, zested
2 Brussels sprouts
Salt, to taste
Blood Orange Vinaigrette:
6 blood oranges
2 shallots
1/2 teaspoon champagne vinegar
1 cup walnut oil
Directions:
Oxtail:
1. Small dice carrots, onions, celery.
2. Add to a large round pot and sauté vegetables.
3. Once vegetables are sautéed, deglaze with merlot. Reduce down by half, and add in veal and chicken stock.
4. Bring to a hard simmer add in bay leafs, half lemons and oranges, peppercorns, cinnamon.
5. Once you simmer for 20 minutes add in oxtails.
6. If the liquid is not covering the oxtails add water to top off.
7. Wrap with ammonium foil add place in over at 350 degrees Fahrenheit for 2 1/2 hours. Once finished take out oxtails and reduce the braising liquid until nape consistency for sauce.
Carrot Ginger Purée:
1. Peel and dice carrots.
2. Peel ginger and dice.
3. Add ginger and carrots to a medium size pot with water, butter and salt.
4. Cook until very soft.
5. Add carrots, ginger, and half of the water to blender.
6. Blend until smooth. You might need to add more liquid to it.
Caramelized Brussels Sprouts:
1. Cut Brussels sprouts in half.
2. If you have a fryer turn it to 350 degrees Fahrenheit if not get a deep sauce pot and add fryer oil to it. Bring oil to 350 degrees Fahrenheit. Place Brussels sprouts into oil until golden brown. (Be careful the Brussels sprouts will pop) after golden take out of oil, place into bowl and add orange zest and salt. You might have to repeat these steps a couple times.
Blood Orange Vinaigrette:
1. Peel and section blood oranges.
2. Once you have segmented all oranges squeeze out the juice in each orange. Julienne shallots.
3. Place shallots and blood orange segments in bowl.
4. Add champagne vinegar and walnut oil. It will be broken vinaigrette.
