The Shankhill butchers ride tonight
You better shut your windows tight
They’re sharpening their cleavers and their knives
And taking all their whisky by the pint
Cuz everybody knows
If you don’t mind your mother’s words
A wicked wind will blow
Your ribbons from your curls
Everybody moan everybody shake
The Shankhill butchers wanna catch you
“Shankhill Butchers” by The Decemberists
I was strolling through aisles of CostCo and I ran across some oxtails, I said “ah…what the hell”. This recipe might appear to have many steps but it is really simple. Although it looks like a big turd, it didn’t taste like poo (insert your favorite Mark eats poop joke here). If the oxtail intimidates you, you should at least do yourself a favor and make the cheesy polenta. Some call it grits, some call it polenta, I call it mighty tasty.
Serves four
Red wine braised oxtail
Ingredients:
1 bottle of dry red wine
3 lbs. oxtail (about six 2 inch thick pieces)
Salt and pepper for seasoning
4 tablespoons of butter, divided
½ medium onion, rough chop
2 shallots, rough chop
1 carrot, rough chop
1 celery stalk, rough chop
1 leek, white part only, rough chop
3 cloves of garlic, chopped
2-3 cups of beef broth
5 sprigs of thyme
2 bay leaves
1 bunch of parsley stems
Directions:
1. Preheat oven to 325°F
2. Boil wine in a medium sauce pan until reduced in half
3. Trim oxtails of excess fat, season with salt and pepper
4. In a large oven proof pot, heat 1 tablespoon of butter over high heat
5. Place half of the oxtails in the pot and brown on all sides, remove
6. Place another tablespoon of butter in the pot and brown the second half of oxtails, remove
7. Reduce heat to medium, add one tablespoon of butter, add all of the vegetables, cook until just soft, about 5 minutes
9. Place oxtails, thyme, bay leaves, and parsley stems on top of vegetables
11. Add reduced wine and enough beef broth to cover the oxtails, bring to a boil
12. Cover and place in the oven for 3 to 3 ½ hours or until meat is tender but not falling off the bone.
13. Place the oxtails in a bowl and strain the liquid in a strainer into a medium saucepan 14. Boil liquid until thick and shiny, whisk in remaining 1 tablespoon of butter
15. Serve over cheesy polenta (see recipe below)
Adapted from: http://www.epicurious.com/recipes/food/views/Red-Wine-Braised-Oxtails-14520
Cheesy Polenta
Ingredients:
4 cups of water
1 cup of polenta
2 teaspoons of salt
4 tablespoons of butter
1 cup parmesan, grated with microplane
Directions:
1. Add salt in the water and bring to a boil in a medium saucepan
2. Add the polenta and stir constantly for 25 minutes or until thickened
3. Add butter and cheese and stir in until creamy, season with salt and pepper
