Ox Tail Stew My Way

We have this amazing Mexican Grocery called El Gallo right down the road from us (ok, it is 5 miles from J’Ville) and they have a wonderful butcher.  My Spanish is very bad so I do a lot of pointing and luckily I can count to 10 in Spanish.  The Ox Tails looked amazing the other day and since I spent the day cleaning the house  I wanted something I could just put into my Cocotte and let braise.  I wasn’t about to leave the house again, so I used a tapenade instead of canned tomatoes or sauce, which made it really intensely flavored.

Served this with a Moroccan Carrot Salad inspired by Chez Panisse.

Ox Tail Stew served 4

  • 2 pounds Ox Tails
  • 2 jars Cherry Tomato and Olive Tapenade
  • 1 Quart Beef Stock
  • 1/2 cup Vermouth or White Wine
  • 1 Large Yellow Onion
  • Garlic Avocado Oil
  • Smoked Paprika, Salt and Pepper

Brown the Ox Tails in the Garlic Avocado Oil Add the onion and cook until soft (about 5 minutes)  Deglaze with the Vermouth and cook until almost dry (au sec).  Add the paprika and the tapenade, then add the stock.  Cover and cook in a 325F oven for approximately 2-3 hours or until the meat is falling off the bone.  Remove the meat from the sauce.  Remove the fat from the surface.  Keep the meat warm and reduce the sauce further over high heat (or you can cheat and add corn starch with more vermouth) until thick.  Serve with carrot salad.

Morrocan Carrot Salad

  • 6 large carrots, cut into matchsticks
  • 3 Tablespoons Olive oil
  • 2 teaspoons smoked paprika, tumeric,
  • Pinch salt, cinnamon
  • Italian Parsley – chopped

Cook the carrots in salted water until al dente.  Allow to cool.  Mix in the spices and olive oil.  Allow to marinate for one hour or longer.  Add the parsley before serving.

Happy Cooking!

Chef Constance Jesser


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