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The Tail End: Justin Smillie’s Red Wine-braised Oxtails
FOOD REPUBLIC50Ingredients
5Hours
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Ingredients
US|METRIC
5 SERVINGS
- lemon zest (of 1 lemon, removed in strips with a vegetable peeler)
- 15 thyme sprigs (fresh)
- 1 gal. water
- 1 Tbsp. aleppo pepper (optional)
- 1 cup kosher salt (plus more)
- 1/4 cup light brown sugar (packed)
- 2 Tbsp. black peppercorns (toasted and freshly cracked, plus more)
- 1 Tbsp. coriander seeds (toasted)
- 1 Tbsp. mustard seeds (toasted)
- 1 whole garlic (head, halved crosswise)
- 8 oxtails (2-inch-high, short ribs, or beef shanks, about 6 pounds total)
- olive oil (as needed)
- 4 onions (medium, diced fine)
- 4 celery stalks (diced fine)
- 2 medium carrots (diced fine)
- 12 garlic cloves (finely grated)
- 2 Tbsp. tomato paste
- 5 salted anchovies (packed, rinsed and chopped)
- 2 Tbsp. fresh oregano leaves (finely chopped)
- 2 Tbsp. pimento (smoked paprika)
- 1/2 cup red wine vinegar
- 1/4 cup agave (or honey)
- 1 cup red wine
- 4 cups dashi (burnt-onion, or chicken broth)
- 3 Tbsp. flat leaf parsley leaves (chopped fresh)
- 3 Tbsp. fresh oregano leaves (chopped)
- 2 tsp. sugar
- 6 Tbsp. olive oil
- 2 oil packed anchovy fillets (drained and finely chopped)
- 1 Tbsp. fresh chives (finely sliced)
- 2 tsp. grated lemon zest (finely, from 2 lemons)
- 1/4 cup lemon juice (from 2 lemons)
- 2 qt. water
- 1/2 cup kosher salt
- 2 cups ice
- 1 head savoy cabbage (small , leaves separated and rinsed)
- 2 Tbsp. vinegar (chardonnay, or apple cider vinegar)
- 1 Tbsp. fish sauce (colatura or high-quality, such as Red Boat)
- 2 Tbsp. lemon juice (from about 1 lemon)
- 1 tsp. grated lemon zest (finely, from about 1 lemon)
- 1 1/2 Tbsp. olive oil
- 2 Tbsp. flat leaf parsley leaves (sliced fresh)
- 1 Tbsp. fresh chives (finely sliced)
- fine sea salt (and freshly cracked black peppercorns)
- 4 cups all purpose flour (plus more for dusting)
- 1 Tbsp. baking powder
- 2 tsp. kosher salt
- 1/2 cup vegetable shortening (or lard, chilled)
- 1 1/4 cups ice cold water
- olive oil (for brushing)
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