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Oxtail Rillette
Ingredients
| * | 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