Ingredients
This base recipe yields 4 servings. Adjust the quantity below for banquet prep, station planning, or live production scaling.
Base recipe = 4 servings.
- 1600 g whole beef oxtail
- 3 g rosemary
- 12 g garlic
- 5 g fresh sage & thyme
- 20 g tomato paste
- 1000 ml red wine
- 225 g vegetable mirepoix
- 400 g escarole
- 240 ml beef demi-glace
- 480 ml vegetable stock
- 85 g button mushrooms
- 300 g young potatoes
Method
- Brown the beef oxtail in olive oil until evenly caramelized.
- Add the mirepoix and tomato paste, cooking 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 sauté 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 oxtail, roll the meat, chill overnight, then slice and sear for clean service portions.
- Plate with braised mashed potatoes, escarole, mushrooms, and reduced sauce.
Chef’s Note: Oxtail is one of those cuts that rewards patience. The long roasting and braising time transforms it into a luxurious, deeply flavored beef preparation that works beautifully for elegant comfort-food plating.
| Calories | 690 kcal |
| Fat | 39 g |
| Carbohydrates | 16 g |
| Protein | 48 g |
| Sodium | Varies based on stock and demi-glace |