← Back to Search Results
braising
Spicy Oxtails with Pears and Sweet Potatoes Recipe-4367

Photo by:
Comments: 0
 

Recipe

Everyone knows that the best meat is next to the bone, and with an oxtail, all the meat is next to the bone. There’s not another part of the cow that concentrates as much flavor as the tail, and that is what makes oxtail so delicious. Sadly, I can’t really serve oxtail on the bone at any of my restaurants. It’s just too rustic. But it’s a great, inexpensive cut to make at home for guests who don’t mind using their hands. Don’t try to eat oxtail with a fork and knife, or you will miss all the good bits stuck in between the vertebrae. Pick it up as you would a little roasted bird and chew all around. Of course the meat has to be cooked so it slips right off the bones, or it won’t be tender enough. A long, slow braise, like this Asian-inspired one with sweet potatoes, pears, soy sauce, and ginger, is an ideal method.

Yield: Makes 4 to 6 servings

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 pounds oxtails, cut into 1½-to 2-inch thick slices, excess fat removed
  • Coarse sea salt or kosher salt and freshly ground black pepper
  • 4 garlic cloves, peeled and finely chopped
  • 1 (2-inch) piece fresh gingerroot, peeled and finely grated
  • 1 tablespoon chili powder
  • 2 Spanish onions, peeled and diced
  • ½ cup dry vermouth
  • ¼ cup light soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon red chili paste
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon toasted sesame seeds
  • 2 pounds sweet potatoes or yams, peeled and cut into 1-inch cubes
  • 4 Bosc pears, peeled, cored, and finely diced
  • 2 bunches (about 12 large) scallions, trimmed and cut into thirds

Directions

1. Center a rack in the oven and preheat the oven to 275°F.

2. In a large cast-iron pot or Dutch oven over mediumhigh heat, warm the olive oil. Season the oxtails with salt and pepper and sear until golden brown on all sides, about 15 to 20 minutes. Transfer the oxtails to a plate and spoon off all but 1 tablespoon fat.

3. Decrease the heat to medium-low and add the garlic, gingerroot, and chili powder to the pot. Cook, stirring, for 3 minutes (be careful not to burn the chili powder). Add the onions and sauté until translucent, about 10 minutes.

4. Raise the heat to medium. Deglaze the pot by adding the vermouth and soy sauce and scraping up any browned bits clinging to the bottom of the pot. Stir in the hoisin sauce and red chili paste. Return the oxtails to the pot. Stir in 1 cup water, the sugar, and sesame seeds and bring to a simmer.

5. Cover the pot, transfer it to the oven, and braise for 3 hours, adding the sweet potatoes and pears after 1½ hours and the scallions after 2½ hours.


© 2006 Daniel Boulud Ltd.

Note from Cookstr's Editors

Nutritional information is based on 6 servings, 1/8 teaspoon of added salt per serving, but does not include chili powder. For nutritional information on chili powder, please follow the link above.

 

Nutritional Information

Nutrients per serving (% daily value)

1325kcal (66%)
1009mg (42%)
67g
11g
92g (142%)
0g
31g (157%)
44g
10g
257mg (86%)
27g
52g
94mg
1848mg
1085mcg RAE (36%)
23mg (38%)
177mg (18%)
5mg (29%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
in-the-kitchen-with-david In the Kitchen with David
by David Venable
nigella-express Nigella Express
by Nigella Lawson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
living-raw-food Living Raw Food
by Sarma Melngailis
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
amor-y-tacos Amor Y Tacos
by Deborah Schneider
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
desserts-4-today Desserts 4 Today
by Abby Dodge
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
flavor Flavor
by Rocco DiSpirito
food-to-live-by Food to Live By
by Myra Goodman
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?