Smoked and Braised Oxtail with Romano Bean and Mushroom Ragout
Rated 5.0 stars by 1 users
Food:
Beef
Serves:
2 to 3 people
Prep Time:
10 min
Cook Time:
4 hours
Nothing beats a good braise. A long, low and slow cook does wonders for tough cuts of meat. The time and heat, breaks down the meat so beautifully that you end up with a fall-off the bone dish. You just have to be patient, because usually takes about a minimum of four hours to really get the benefits of that low and slow cook. Pro tip: do not skip searing/browning your meat first before you braise it. The heat from the grill renders the fat of the meat and creates a beautiful crust that ultimately adds to the flavour of your final dish. So don’t skip it. Just don’t. That was is very first step for this smoked and braised oxtail. The oxtail medallions are seasoned with salt and pepper and seared on the Alchemy grill until that crust forms on all sides. The oxtail then goes into a cast iron pot with a mixture of butter, chopped celery, carrot and onion and a can of tomatoes, and the whole thing goes into the smoker for about four hours. Paired with a creamy white bean and grilled mushroom ragout, this dish is one you won't want to miss.
By:Chef Matt Basile
Ingredients
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2-3 oxtail medallions
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500ml canned tomatoes
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4 celery sticks
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½ onion
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½ large carrot
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½ lb butter
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500ml can romano beans
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1 leek
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Salt
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Pepper
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1 lemon
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¼ cup chicken stock
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¼ lb butter
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2 pints oyster mushrooms
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Parmesan cheese
Bean and mushroom ragout:
Instructions
Set smoker to 275F.
Season your oxtail medallions with salt and pepper. Place on the grill to sear on all sides, until a nice crust forms.
Place a pot on the plancha, add in ½ lb of butter and let it melt. Meanwhile, finely chop your onion, carrot and celery. Add to the pot and stir, once slightly softened add in the seared oxtail. Pour in the canned tomatoes, stir and break up the whole tomatoes with a wooden spoon. Season with salt and pepper and then place uncovered in the smoker. Allow to smoke for 4 hours, checking on it occasionally.
Drizzle your mushrooms with canola oil and place on the plancha to cook, flipping midway. Allow the mushrooms to brown and crisp up nicely. You can remove them from the grill and set aside.
Finely chop your leek. In a cast iron on the plancha, add in ¼ lb of butter and the leeks. Stir and let the butter melt and the leeks soften. Add in the can of drained and rinsed romano beans. Squeeze the juice from one lemon over top, season with salt and pepper and stir. Allow the liquid to reduce and then add in ¼ cup of chicken stock. Add in the mushrooms and continue to cook until the stock reduces.
To plate, place your mushroom and bean ragout in a shallow bowl. Place an oxtail medallion on the ragout and add some of the tomato sauce on top. Finish with grated fresh parm and black pepper.