Chef Bob: Braised Oxtails with Mushrooms Recipe
By Beyond Black & White on February 13, 2014
Braised Oxtails with Mushrooms Recipe Flavorful beef oxtails are braised in wine and chicken stock with mushrooms, leeks, garlic, and herbs. Plan ahead for this one so you can de-fat the dish before serving with noodles or mashed potatoes. Prep Time: 10 minutes Cook Time: 3 hours, 15 minutes Total Time: 3 hours, 25 minutes Ingredients: Herb Rub 2 teaspoons dried thyme 2 teaspoons dried sage 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 5 to 6 pound oxtails 2 tablespoons olive oil 2 cups chopped onions 1 cup sliced leeks (white part only) 1 cup chopped carrots 3/4 cup chopped celery 2 tablespoons minced garlic 1/2 ounce dried porcini or other dried mushrooms, soaked in boiling water for at least 30 minutes, drained and chopped 2 cups red wine 2 cups beef or chicken stock 3 bay leaves 2 tablespoons coarse-grained mustard Salt and freshly ground black pepper Preparation: Combine the thyme, sage, salt, and pepper and sprinkle the mixture all over the oxtails. . . .