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Oxtail Stew with Crispy French Baguette and Crumbly Basil Infused Home Made Cheese
((If you’re feeling the chill of winter, and can’t wait for warm weather again, or if you need a nice hearty stew to warm you up, try this delicious old fashion stewed Oxtail.))
**Medium Difficulty (Long Cooking Time)**Optional Alcoholic Ingredient**
Serves 6 to 8
For Oxtail Stew
4 to 5 lbs Oxtails
1 tsp Coriander Seeds
1/2 tsp Fennel Seeds
3 whole Cloves
1 Bay Leaf
1 tsp whole Peppercorns
4 Tbsp fresh Garlic, minced
4 cups Red Onions, chopped
2 cups Carrots, peeled & chopped
2 cups Celery, chopped
2 cups Red Wine
1 gallon Beef Stock
1 lbs Red Potatoes, chopped into medium diced cubes
1 cup fresh Parsley, chopped
½ cup fresh Cilantro, chopped
1 Crispy French Baguette
For Basil Cheese
½ gallon Whole Milk
1 pint Heavy Cream
Juice of 6 lemons
1 Tbsp White Vinegar
1 Tbsp Fresh Basil, Minced
Salt & Black Pepper to taste
1) Start by trimming the fat off of the outside of the Oxtails. Depending on how rich you want the soup, you can leave a bit of fat on the meat. Set aside.
2) In a large stock pot (I recommended a 2 to 3 gallon stock pot) set on high heat, add in a few Oxtails and render some of the fat from the meat. Or, you can throw in about 1 to 2 Tablespoons of the trimmed fat you worked on in the previous step. When you have about 1 Tablespoon worth of oil from the rendered fat, removed Oxtails if they are present. Then add in Coriander Seeds, Fennel Seeds, Cloves, Peppercorns, and the Bay Leaf. Stir lightly to coat all the spices, and herbs
3) Add in Garlic, and Onions, Celery, and Carrots (Mirepoux), and brown lightly. Add in all of the Oxtail and continue to cook to sear the outside of the meat. Deglaze with Red Wine.
4) Add Beef Stock and reduce heat to medium high heat Stew for the next 3 hours. Yep! 3 hours. Oxtail, like most cuts of meat close to the bone, can be chewy if not stewed properly. 3 hours is how long I stewed my Oxtails, but if you feel uncomfortable with stewing something this long, you can go down to 2 hours, but I recommend the whole 3. Stir occasionally to prevent burning at the bottom. Keep an eye on your soup.
5) While the Oxtails stews in the pot, prepare your home made Basil Cheese. In a large pot, pour in milk and heavy cream and bring to a light boil. However, don’t let it come to a rolling boil. Right when it’s about the boil, add in your Lemon Juice and Vinegar. Stir a few times then remove from heat. Let mixture sit for about 30 minutes. This allows the milk to curdle and also cool.
6) Once the curds have formed, pour milk mixture into a Mesh Strainer over the sink to catch all the curds. Rinse lightly with cold water under the faucet. Then let the mesh strainer sit to drain for another 30 minutes or so. When cheese is firm, add in minced Basil, and Salt & Pepper to taste, and you’re done! Refrigerate the soft, flavourful cheese for later.
7) After 3 hours have passed for the Oxtail Stew, add in diced Red Potatoes and continue to stew for 1 ½ more hours.
8) After 1 ½ hours (total 4 ½ hours for the stew) add in chopped Parsley and Cilantro and stir. Cook for an additional 20 minutes, then turn off heat. Let sit for 10 minutes before seasoning with Salt &Pepper. Serve with slices of Crispy French Baguette and your home made Basil Cheese. Enjoy!
Extra Info: Here’s another recipe that requires some good old fashion love. 5 hours of cooking for a stew? Yep, that’s right. When done properly, this Oxtail Stew is rich, savory, and fall off the bone delicious. It’s great meal to make during a cold winter day because the entire house will smell delicious, and I bet it’ll also warm up your house. I know my kitchen got nice and warm when I cooked this on New Years Day for my family and I didn’t even have to worry about putting on a sweater. Several times I had different family members poke their heads in the kitchen to stir the pot to get a nice whiff of this classic stew. I marked this recipe as Medium because it does take a long time. You really need to baby this stew if you want it to come out perfect.
The soup can get a bit oily, (And gelatinous due to the cartilage. Guess what! boiling Cartilage is how Old Fashion Jello is made!) so that’s why I recommend trimming most of the fat before cooking. Even then, it’s a very rich stew, which makes a nice crispy French Baguette perfect for dipping into the stew! Since it can be so rich, a sour bite of our basil cheese works nicely. Herbal from the basil, tart from the lemon juice and vinegar, and of course smooth like a good old fashion cheese spread should. This recipe is definitely not for those who have made their New Year’s Resolution to loose weight lol.
You can substitute out the Parsley, and Cilantro for Basil or even Oregano. I like using red potatoes, but any type of potato will work just as nicely in this stew. The only thing I must insist on you having to use is the beef stock. Either home made or store bought, Beef stock is the best way to infuse that bold meaty flavor into this dish. Just using a gallon of water will make your stew bland and icky. D=
For the Cheese, if you find the milk to not curdle as well as you like, it might be because your lemons are not acidic enough. Or, the lemon juice bottle may have been sitting on the shelf in your grocery store or in your pantry for a while. This is where vinegar comes in handy. Some culinarians or foodies may notice the cheese recipe is very similar to making home-made Paneer, except without a cheese clothe press. They would be correct because that's where I originally got the idea. Plus making ricotta has always been one of my favorite things to do with Whey or milk.
Happy Eating everyone, and Happy New Year!
**********
Extra Info and Photos: How to make the Crumbly Basil Cheese.
Step One: Boil. http://www.furaffinity.net/view/9619315/
Step Two: Strain. http://www.furaffinity.net/view/9619326/
Step Three: Remove. http://www.furaffinity.net/view/9619341/
Step Four: Flavor. http://www.furaffinity.net/view/9619355/
Step Five: Finished Product. Ooooo. http://www.furaffinity.net/view/9619361/
((If you’re feeling the chill of winter, and can’t wait for warm weather again, or if you need a nice hearty stew to warm you up, try this delicious old fashion stewed Oxtail.))
**Medium Difficulty (Long Cooking Time)**Optional Alcoholic Ingredient**
Serves 6 to 8
For Oxtail Stew
4 to 5 lbs Oxtails
1 tsp Coriander Seeds
1/2 tsp Fennel Seeds
3 whole Cloves
1 Bay Leaf
1 tsp whole Peppercorns
4 Tbsp fresh Garlic, minced
4 cups Red Onions, chopped
2 cups Carrots, peeled & chopped
2 cups Celery, chopped
2 cups Red Wine
1 gallon Beef Stock
1 lbs Red Potatoes, chopped into medium diced cubes
1 cup fresh Parsley, chopped
½ cup fresh Cilantro, chopped
1 Crispy French Baguette
For Basil Cheese
½ gallon Whole Milk
1 pint Heavy Cream
Juice of 6 lemons
1 Tbsp White Vinegar
1 Tbsp Fresh Basil, Minced
Salt & Black Pepper to taste
1) Start by trimming the fat off of the outside of the Oxtails. Depending on how rich you want the soup, you can leave a bit of fat on the meat. Set aside.
2) In a large stock pot (I recommended a 2 to 3 gallon stock pot) set on high heat, add in a few Oxtails and render some of the fat from the meat. Or, you can throw in about 1 to 2 Tablespoons of the trimmed fat you worked on in the previous step. When you have about 1 Tablespoon worth of oil from the rendered fat, removed Oxtails if they are present. Then add in Coriander Seeds, Fennel Seeds, Cloves, Peppercorns, and the Bay Leaf. Stir lightly to coat all the spices, and herbs
3) Add in Garlic, and Onions, Celery, and Carrots (Mirepoux), and brown lightly. Add in all of the Oxtail and continue to cook to sear the outside of the meat. Deglaze with Red Wine.
4) Add Beef Stock and reduce heat to medium high heat Stew for the next 3 hours. Yep! 3 hours. Oxtail, like most cuts of meat close to the bone, can be chewy if not stewed properly. 3 hours is how long I stewed my Oxtails, but if you feel uncomfortable with stewing something this long, you can go down to 2 hours, but I recommend the whole 3. Stir occasionally to prevent burning at the bottom. Keep an eye on your soup.
5) While the Oxtails stews in the pot, prepare your home made Basil Cheese. In a large pot, pour in milk and heavy cream and bring to a light boil. However, don’t let it come to a rolling boil. Right when it’s about the boil, add in your Lemon Juice and Vinegar. Stir a few times then remove from heat. Let mixture sit for about 30 minutes. This allows the milk to curdle and also cool.
6) Once the curds have formed, pour milk mixture into a Mesh Strainer over the sink to catch all the curds. Rinse lightly with cold water under the faucet. Then let the mesh strainer sit to drain for another 30 minutes or so. When cheese is firm, add in minced Basil, and Salt & Pepper to taste, and you’re done! Refrigerate the soft, flavourful cheese for later.
7) After 3 hours have passed for the Oxtail Stew, add in diced Red Potatoes and continue to stew for 1 ½ more hours.
8) After 1 ½ hours (total 4 ½ hours for the stew) add in chopped Parsley and Cilantro and stir. Cook for an additional 20 minutes, then turn off heat. Let sit for 10 minutes before seasoning with Salt &Pepper. Serve with slices of Crispy French Baguette and your home made Basil Cheese. Enjoy!
Extra Info: Here’s another recipe that requires some good old fashion love. 5 hours of cooking for a stew? Yep, that’s right. When done properly, this Oxtail Stew is rich, savory, and fall off the bone delicious. It’s great meal to make during a cold winter day because the entire house will smell delicious, and I bet it’ll also warm up your house. I know my kitchen got nice and warm when I cooked this on New Years Day for my family and I didn’t even have to worry about putting on a sweater. Several times I had different family members poke their heads in the kitchen to stir the pot to get a nice whiff of this classic stew. I marked this recipe as Medium because it does take a long time. You really need to baby this stew if you want it to come out perfect.
The soup can get a bit oily, (And gelatinous due to the cartilage. Guess what! boiling Cartilage is how Old Fashion Jello is made!) so that’s why I recommend trimming most of the fat before cooking. Even then, it’s a very rich stew, which makes a nice crispy French Baguette perfect for dipping into the stew! Since it can be so rich, a sour bite of our basil cheese works nicely. Herbal from the basil, tart from the lemon juice and vinegar, and of course smooth like a good old fashion cheese spread should. This recipe is definitely not for those who have made their New Year’s Resolution to loose weight lol.
You can substitute out the Parsley, and Cilantro for Basil or even Oregano. I like using red potatoes, but any type of potato will work just as nicely in this stew. The only thing I must insist on you having to use is the beef stock. Either home made or store bought, Beef stock is the best way to infuse that bold meaty flavor into this dish. Just using a gallon of water will make your stew bland and icky. D=
For the Cheese, if you find the milk to not curdle as well as you like, it might be because your lemons are not acidic enough. Or, the lemon juice bottle may have been sitting on the shelf in your grocery store or in your pantry for a while. This is where vinegar comes in handy. Some culinarians or foodies may notice the cheese recipe is very similar to making home-made Paneer, except without a cheese clothe press. They would be correct because that's where I originally got the idea. Plus making ricotta has always been one of my favorite things to do with Whey or milk.
Happy Eating everyone, and Happy New Year!
**********
Extra Info and Photos: How to make the Crumbly Basil Cheese.
Step One: Boil. http://www.furaffinity.net/view/9619315/
Step Two: Strain. http://www.furaffinity.net/view/9619326/
Step Three: Remove. http://www.furaffinity.net/view/9619341/
Step Four: Flavor. http://www.furaffinity.net/view/9619355/
Step Five: Finished Product. Ooooo. http://www.furaffinity.net/view/9619361/
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 722px
File Size 200.7 kB
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