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Credit: Troy Guard, TAG Restaurant, Denver
The National Culinary Review, June 2016


1 Idaho® potato, peeled, ends cut off
2 oz. braised oxtail and 2 T. braised oxtail demi-glace (recipe follows)
1 T. pasilla chili, minced
¼ T. minced shallot
¼ T. minced chives
1 t. breakfast radish, sliced
2 T. yellow heirloom tomato, chopped
Sherry vinegar, as needed
Olive oil, as needed
Salt, as needed
Pepper, as needed
1 T. fresh cilantro, chopped
Chive flowers, as needed

Braised Oxtail
5 lbs. oxtail
12 garlic cloves, chopped
1 large white onion, chopped
1 carrot, chopped
2 celery ribs, chopped
1 thyme bunch
1 T. juniper berry
2 T. black peppercorn
6 bay leaves
1 cup red wine
8 cups beef stock


Sear oxtail on all sides in large heavy cast-iron pan. Remove oxtail; reserve all fat and liquids in pan. Add garlic, onion, carrot, celery, thyme, juniper berry, black peppercorn and bay leaves. Cook until just translucent; deglaze with red wine. Return oxtail to pan; add beef stock. Braise for 4 hours at 250°F. For braised oxtail demi-glace, drain braised oxtail stock, clarify, and reduce to desired consistency.


1 serving


Beef, Side, The National Culinary Review

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