Recipes

Jun 25, 2012 7:41 PM

Let's Make a Meal: Oxtail Stroganoff from Agustin Brasserie

TUCSON - Today on "Let's Make a Meal" on News 4 Tucson at 4 p.m., Executive Chef Chris Singleton from Agustin Brasserie at the Mercado San Agustin stopped by with his recipe for Oxtail Stroganoff. Here it is:

Oxtail Stroganoff

Serves - 4

Ingredients:

Oxtail
3 lbs oxtails 2-3 cuts
Salt and pepper
Olive oil
1 medium yellow onion, chopped
1 celery rib, chopped
1 large carrot, chopped
2 cups of beef stock
2 cups of red wine
3 whole cloves garlic
1 bay leaf
4 sprigs of thyme

Stroganoff
1 cup of mushrooms, chopped
1/2 cup of peas
1 1/2 cups of sour cream
3 cups of braising liquid
1 pound of egg noodles, cooked

Pat dry oxtails with paper towels. Sprinkle oxtails with salt and pepper. Heat 1 tablespoon of olive oil on medium to medium high heat in a stew pot or roasting pan. Sear oxtails in hot pan on all sides (cooking a few at a time) until golden brown. Remove oxtails to a plate, setting aside.

Add onion, carrot, celery, thyme to pan. Cook for a few minutes until translucent. Add oxtails back to pan. Add garlic cloves, stock and wine. Add bay leaf and a half teaspoon of salt. Bring to simmer. Reduce heat to low. Cover and cook for 3 hours, until meat is fork tender.

When meat is tender, remove oxtails from the cooking liquid. Strain vegetables from liquid and return liquid to stove. Reduce halfway. Skim the fat off the top with a spoon. Let oxtail chill, shred meat off bones and set aside.

For stroganoff, sautee mushrooms in pan. Add braising liquid and sour cream. Add oxtail, peas and noodles and allow to heat up in sauce. Reduce by half. Plate pasta.

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