
Oxtail Rillette
Makes 10-15 ServingsIngredients
* | 4 tails, oxtail, trimmed and sliced (butcher will need to use a saw) |
* | Seasoned flour in a 2" dish for dredging |
* | 2 onions, rough chop |
* | 3 medium carrots, rough chop |
* | 1 stalk celery, rough chop |
* | 1/4 cup tomato paste |
* | 2 cups red wine |
* | 6-8 sprigs fresh thyme |
* | 2 bay leaves |
* | 1 head garlic, peeled and roughly chopped |
* | 1/2 tsp. peppercorns |
* | 4 quarts chicken stock |
* | 3 Yukon Gold potatoes, cooked and peeled, riced |
* | 1 tbls. fresh parsley, chopped |
* | 1/2 tbls. fresh thyme, chopped |
* | 1/2 tbls. each salt and pepper |

Instructions
1 | Preheat oven to 325 F degrees. |
2 | Heat a large cast iron skillet with clarified butter. Dredge oxtail in seasoned flour and brown. Transfer to a heavy bottom stockpot. |
3 | Clean the skillet of any burnt flour and caramelize onion, carrot and celery. Add tomato paste and some of the red wine and caramelize. When tomato paste has become a rich mahogany, add remaining wine, thyme, bay leaf, garlic and peppercorns. Add chicken stock. |
4 | Pour this mixture over oxtail. The oxtail should be covered with liquid. Cover with foil and place in preheated oven. Simmer for approximately 3 hours or until meat is easily removed from the bone. Pull tails from the liquid and cool overnight. |
5 | Pull meat the following day and mix with cooked potatoes, parsley and chopped thyme. Season with salt and pepper. |
6 | Shape into cylinders with a cutter. Dredge in seasoned flour and brown lightly. Reheat in oven as necessary. |
Source
Chef Gile Haskins of the Regency Room, Colonial Williamsburg, Virginia