Share
Monique Thompson and Thomas Goodwin
Follow: on Instagram @tcichefs @thistletowntdsb // Facebook // Twitter
Autumn Braised Boneless Oxtail Stew
There are few things ascomforting as a rich hearty stew on a chilly autumn day. This African-Caribbeaninspired show stopping stew is packed with flavour and a ton of deliciousvegetables.
Servings 4 servings
Ingredients
Autumn Braised Boneless Oxtail Stew
- 2 lbs (907g) Fresh Oxtail
- 1 Cup (250ml) each of medium diced Potatoes, Celery, & Carrots
- ½ Cup (125ml) medium diced Onions
- ½ Tbsp. (7ml) each of Curry powder, ground Black Pepper, Salt, Thyme, & Garlic powder
- ½ Tsp. (2.5ml) each of Allspice, Cinnamon, ground Cloves
- 2 Tbsp. (30ml) All purpose Flour
- 2 Tbsp. (30ml) Canola oil
- 5 cups (1.2 lt.) Beef, Chicken, or Vegetable stock (water can be used as a substitute)
- 1- 28 oz (828ml) Crushed Tomatoes
Acorn Squash with Roasted Potato ‘Lid’
- 2 Acorn Squash Cut in half lengthways- seeds removed and washed
- 2 Yukon Gold Potatoes thinly sliced
- ¼ Cup (60ml) Canola oil
- 2 Tsp. (10ml) each of Salt, Black pepper & Thyme (sprinkled evenly between the Squash, the Squash seeds and the Potatoes)
Pickled Beet & Heirloom Carrot Salad
- ½ Cup (125ml) each of small diced Beet, Orange & Yellow Carrots
For the Pickling Liquid, in a saucepan bring to a boil:
- 1 Cup (250ml) White wine Vinegar
- 1 Cup (250ml) Water
- 3 Tbsp. (60g) Sugar
- 1 Tbsp. (20g) Salt
Instructions
Autumn Braised Boneless Oxtail Stew
-
Combine all of the spices to make a spice rub mixture, place all of the oxtail in a bowl and rub liberally with the spice rub mixture.
-
Place a braising pan/dutch oven on the stove on Medium to High heat for 1 minute, add the Canola Oil, sear the oxtail on all sides turning frequently to avoid over charring.
-
Once the meat has been browned, dust with the flour mix into the drippings that are developing in the pan. Mix until any clumps have been eliminated. Slowly add the stock and he canned tomatoes. Bring the mixture to a boil, turn down the heat and let simmer for 2 hours, checking and stirring the meat every 30 minutes.
-
After your meat is cooked remove it from the broth, once cooled down remove the meat from the bone and add it back into the broth, at this time add your celery, onions, carrots, and potatoes. Let cook for an additional 30 minutes or until the meat and vegetables are tender. Taste your braising liquid and adjust the salt and pepper level as you see fit.
Acorn Squash with Roasted Potato ‘Lid’
-
Place the Squash halves face down on a parchment paper lined cookie sheet,trace the outline with a pencil. Remove the squash and use this ‘Stencil’ as a template to fan out your sliced potatoes Sprinkle salt, pepper, thyme and ½ the Canola oil over the potatoes and roast in 400 degree(205C) oven for 25 minutes (or until golden brown). Season up the Squash seeds with salt, pepper, thyme and Canola oil and cook on the cooking sheet with the potatoes, the seeds will take 10-12 minutes, you can put them on in the beginning and then remove when they are ready, then return the potatoes to the oven to finish cooking.
-
Season the squash with salt, pepper & thyme and a drizzle of Canola oil. Place into a roasting pan, cover with foil and bake in a 400 degree(205C) for 30 minutes or until fork tender.
Pickled Beet & Heirloom Carrot Salad
-
When sugar and salt is dissolved pour hot pickling liquid over your separated bowls of beets & carrots ( if you pickle them all together the colour will bleed). Let sit for at least 10 minutes before serving.
-
Chive oil- Blend 1 cup(250ml) Canola Oil with 1 bunch of fresh chives until smooth and bright green.
Plating your Masterpiece:
-
Fill the Squash cavity with the Oxtail stew mixture, cover with Crispy potato lid, decorate plate with the roasted squash seeds, beet/carrot salad and drizzles of chive oil.
Notes
Chef’s Tip: Oxtail is super flavourful but can also be on the pricey side, for a cheaper alternative you can substitute stewing beef in this recipe and still achieve fantastic results!
Previous Article
2021 Cooks the Books Recipe: Fanshawe College
Next Article
Date Halva
