Recipe Overview
Slow Roasted Beef Oxtail is a collagen-rich Secondi built around long, gentle braising. The oxtail is browned, cooked with mirepoix, tomato paste, red wine, herbs and stock until fork-tender, then deboned, rolled, chilled, sliced and seared for clean service portions. It is plated with braised mashed potatoes, escarole, mushrooms and reduced jus.
Chef Notes
Oxtail rewards patience. Brown it deeply before the braise, reduce the cooking liquid carefully, and chill the deboned rolled meat before slicing so service portions stay clean. Re-sear the slices at pickup and glaze with reduced jus.
Connected Experience
The integrated recipe connects serving scale, labor allocation, live ingredient costing, Menu Builder, Secondi Station, Kitchen Production, Printer Hub, purchasing, vendor dashboards, Culinary Academy and Ingredients Library records.
Ingredients
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Whole Beef Oxtail
— 1600 g
whole_beef_oxtail
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Rosemary
— 3 g · fresh
rosemary_fresh
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Garlic
— 12 g
garlic
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Fresh Sage
— 2.5 g
fresh_sage
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Fresh Thyme
— 2.5 g
fresh_thyme
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Tomato Paste
— 20 g
tomato_paste
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Red Wine
— 1000 ml · for braising
red_wine
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Vegetable Mirepoix
— 225 g · carrot, celery and onion
vegetable_mirepoix
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Escarole
— 400 g · blanched and sauteed
escarole
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Beef Demi-Glace
— 240 ml · prepared component
beef_demi_glace
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Vegetable Stock
— 480 ml · prepared component
vegetable_stock
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Button Mushrooms
— 85 g
button_mushrooms
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Young Potatoes
— 300 g · boiled and mashed with braising jus
young_potatoes
Preparation
- Brown the beef oxtail in olive oil until evenly caramelized on all sides.
- Add the mirepoix and tomato paste and cook briefly to deepen the base flavor.
- Deglaze with red wine, add rosemary, sage, thyme and stock, then braise slowly until the oxtail is fork-tender.
- Blanch and saute the escarole until tender and well seasoned.
- Boil the young potatoes and mash them with some braising jus for a rich, rustic texture.
- Remove the bones from the cooked oxtail, roll the meat, chill overnight, then slice and sear for clean service portions.
- Plate with braised mashed potatoes, escarole, mushrooms and reduced sauce.
Service Suggestions
- Re-sear chilled oxtail slices at pickup for a clean exterior and hot center.
- Serve over warm braised mashed potatoes with escarole and mushrooms.
- Finish with reduced braising jus immediately before service.
- For banquet production, braise and roll the oxtail in advance, then chill, slice and finish to order.
Dietary / HACCP Notes
- Contains beef and red wine; verify stock and demi-glace ingredients for allergens and gluten if required.
- For advance production, cool cooked oxtail rapidly under the kitchen HACCP plan before overnight chilling.
- Reheat cooked beef for service to the establishment's required reheating standard and hold hot according to local food-safety rules.
- Keep reduced jus, potatoes, escarole and mushrooms under safe hot-holding or cooling controls.
| Calories | 690 |
| Protein | 48 g |
| Carbohydrates | 16 g |
| Fat | 39 g |
| Fiber | Not specified in source |
| Cholesterol | Not specified in source |
| Sodium | Varies based on stock and demi-glace |