Braised Oxtails With White Beans And Salsa Verde Food

WINE-BRAISED OXTAIL

Steps:

• In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
• Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you've browned all the oxtail.
• Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add carrot and celery root and cook 5 minutes. Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook 1 minute.
• Heat oven to 325 degrees. Pour wine and stock into pot. Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot. Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.
• Return oxtail to pot and bring to a simmer. Cover pot and transfer to oven. Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.
• Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.

BRAISED OXTAILS WITH WHITE BEANS AND SALSA VERDE

Steps:

• To prepare the beans: Soak the beans overnight in water to cover by 1 inch. Drain and place in a large pot. Add the water, onion and bay leaf. Bring to a simmer, skimming any foam that collects on the surface; partially cover and adjust heat to maintain a slow simmer. Cook until the beans are tender, 1 hour or more (cooking time will depend on the age of the beans). Season with salt and pepper and let cool in the cooking liquid. Drain when cool, reserving the liquid. Discard the bay leaf and onion.
• Heat the olive oil in a large skillet over moderate heat. Add the garlic and saute for 1 minute to release its fragrance. Add the tomatoes and cook for 3 minutes to soften slightly. Add the beans and enough of the reserved cooking liquid to make them brothy. Cover and simmer gently for about 15 minutes to blend the flavors. Taste and adjust seasoning.
• To prepare the oxtails: Preheat the oven to 325°. Heat the olive oil in a large skillet over high heat. Add the oxtails (in batches if necessary), season well with salt and pepper, reduce heat to medium and brown well, then turn and brown the second side. Transfer the oxtails to a baking dish just large enough to hold them in a single layer.
• Pour off any fat in the skillet. Return the skillet to high heat, add the water and deglaze, scraping the bottom of the pan with a wooden spoon to dislodge and dissolve any flavorful bits. Pour over the oxtails, scatter thyme sprigs in the dish, cover and bake until tender, 2 1/4-2 1/2 hours.
• To prepare the salsa verde: Combine the parsley, oil, anchovies, capers, breadcrumbs, garlic and vinegar. Season with salt.
• To serve: Divide the oxtails among warmed serving plates, leaving the fat behind in the baking dish. Put a generous spoonful of salsa verde on top of the oxtails. Spoon the beans around the meat.
• Note: Because many butcher shops don't regularly stock oxtails, call a day or two ahead to guarantee availability.

BRAISED OXTAILS WITH WHITE BEANS & SALSA VERDE

Steps:

• Prepare the beans: Soak the beans overnight in water to cover by 1 inch. Drain and place in a large pot. Add the water, onion and bay leaf. Bring to a simmer, skimming any foam that collects on the surface; partially cover and adjust heat to maintain a slow simmer. Cook until the beans are tender, 1 hour or more (cooking time will depend on the age of the beans). Season with salt and pepper and let cool in the cooking liquid. Drain when cool, reserving the liquid. Discard the bay leaf and onion. Heat the olive oil in a large skillet over moderate heat. Add the garlic and saute for 1 minute to release its fragrance. Add the tomatoes and cook for about 3 minutes to soften slightly. Add the beans and enough of the reserved cooking liquid to make them brothy. Cover and simmer gently for about 15 minutes to blend the flavors. Taste and adjust seasoning. Prepare the oxtails: Preheat the oven to 325 degrees. Heat the olive oil in a large skillet over high heat. Add the oxtails (in batches if necessary), season well with salt and pepper, reduce heat to medium and brown well, then turn and brown the second side. Transfer the oxtails to a baking dish just large enough to hold them in a single layer. Pour off any fat in the skillet. Return the skillet to high heat, add the water and deglaze, scraping the bottom of the pan with a wooden spoon to dislodge and dissolve any flavorful bits. Pour over the oxtails, scatter thyme sprigs in the dish, cover and bake until tender, 2 1/4 to 2 1/2 hours. Prepare the salsa verde: Combine the parsley, oil, anchovies, capers, breadcrumbs, garlic and vinegar. Season with salt. To serve: Divide the oxtails among warmed serving plates, leaving the fat behind in the baking dish. Put a generous spoonful of salsa verde on top of the oxtails. Spoon the beans around the meat. PER SERVING: 595 calories, 36 g protein, 40 g carbohydrate, 33 g fat (6 g saturated), 56 mg cholesterol, 219 mg sodium, 9 g fiber.