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Oxtail Rillette
Makes 10-15 Servings
*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
1Preheat oven to 325 F degrees.
2Heat a large cast iron skillet with clarified butter. Dredge oxtail in seasoned flour and brown. Transfer to a heavy bottom stockpot.
3Clean 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.
4Pour 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.
5Pull meat the following day and mix with cooked potatoes, parsley and chopped thyme. Season with salt and pepper.
6Shape into cylinders with a cutter. Dredge in seasoned flour and brown lightly. Reheat in oven as necessary.
Chef Gile Haskins of the Regency Room, Colonial Williamsburg, Virginia