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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
ox tails in red wine and tomatoe sauce
This recipe captures comfort food at its best with a touch of elegance when served in puff pastry. The meat is pressure cooked to insure "fall off the bone" tenderness while the silky and savory sauce is absorbed into the pastry giving the dish depth of flavor and eye appeal. 40 minutes 4 Ingredients ox tails 8 memium tails to a package, approximately 2 lbs 1 16 oz jar spagetti sauce 1 12 oz can crushed tomatoes with liquid added 1 2oz can tomatoe paste 1 10 oz can beef consume 8 oz red wine medium to full body the juice of one lemon 2 fresh bay leaves 1 med onion pealed and chopped medium 2 med carrots chopped medium 2 stalks celery chopped medium 6 cloves fresh peeled garlic and pressed 4 tbs canola oil dry herbes thyme,oregno,cumin 1 tsp each 1 tsp hot crushed red pepper fresh thyme and flat leaf parsley for garnish fresh cracked pepper and kosher salt to taste 2 packages prepared puff pastry shells Directions Bring the meat to room temperature 30 min on a plate outside the refrigerator. Prepare sofrito the chopped vegetablesand begin heating the 1 tbs canola oil in a large saute pan over medium heat. Season the meat with salt and pepper on all sides and begin sauteing in batches until completely browned 4-6 minutes. Remove the meat from the pan retaining the oil and place meat into the inner container of the pressure cooker. In the same pan, begin sauteing the vegetables until lightly browned, add the garlic and dry herbs and tomatoe paste and allow to cook for 30seconds, stirring constantly until paste is slightly browned. Deglaze the pan with the wine and beef stock and continue stirring. Add the tomatoes and spagetti sauce until bubbley 1 minute. Add the bay leaves and lemon juice. Transfer the sauce to the pressure cooker and stir in with the meat. Secure the lid to the cooker and follow the directions provided by the manufacturer...cooking time is 40 minutes. The manuel calls for 20 minutes for stew but ox tail requires more time to become "fall off the bone" tender. Prepare the puff pastries according to package directions. When ready to serve, place two pastry shells on each plate, ladel one ox tail into the center of each pastry and continue to ladel additional sauce to cover portions of the plate. Garnish with fresh herbs and serve immmediately. Can be served with green asparagus blanched or summer squash. |
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Select Partners: Shoebuy Shoes | Expedia | Hotels | Hotwire | Gifts.com