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Oxtail Terrine recipe
A few notes: I used about 7 lbs of oxtail, added a pig tail, used hot paprika in place of piment d' Esplette, and forgot the parsley!
5 pounds (2.3 kg) oxtails, cut crosswise into pieces 2 inches (5 cm) thick
Fine sea salt
2 tablespoons lard
2 cups (480 ml) dry red wine
2 cups (480 g) whole canned tomatoes with their juice
1 pig trotter, split
1 yellow onion, quartered
2 carrots, peeled and sliced on the diagonal 1 inch (2.5 cm) thick
5 cloves garlic, peeled but left whole
1 dried bay leaf
½ teaspoon peppercorns
1 teaspoon piment d’Espelette
½ cup (30 g) chopped fresh flat-leaf parsley
Rinse the oxtails under cool running water and pat dry. Place in a large bowl and season liberally with salt. Cover and refrigerate overnight.
The next day, in a large, heavy sauté pan, melt the lard over medium-high heat. Add the oxtails in a single, uncrowded layer and brown well on all sides. Using a slotted spoon, transfer the oxtails to a large braiser. Pour the wine into the sauté pan and deglaze over medium heat, stirring with a wooden spoon to loosen the fond from the bottom of the pan. Pour the wine over the oxtails, then add the tomatoes, pig’s foot, onion, carrots, garlic, bay leaf, and peppercorns. Add water just to cover the oxtails and 1 teaspoon salt and bring to a boil. Lower the heat to a lazy simmer and skim off any particulates that rise to the surface. Continue to simmer, uncovered, for 3 hours.
When both the oxtails and the foot are fork-tender, using a slotted spoon, transfer them to a platter. Line a colander with cheesecloth (or use a chinois or other fine-mesh sieve) and strain the broth through the colander into a stockpot. Place the pot over medium heat and cook until reduced by about one-fourth. Ladle the broth to a depth of ½ inch into a ramekin and refrigerate for about 20 minutes. If it is firm and gelatinous when chilled, it is ready. If it is still a touch runny, reduce further and test again. Taste for seasoning and adjust if necessary.
Pull all of the meat off of the oxtails and the foot, discarding the skin and bones. Toss the meat with the piment d’Espelette and parsley.
Line a mold (terrine or loaf pan) with plastic wrap. Ladle a small amount of the cooking liquid into the terrine or other vessel, enough to coat the bottom to a depth of about ½ inch (12 mm). You will need about ½ cup. Follow with a layer of roughly half of the meat. Press the meat down gently. Cover with a little more liquid (again about ½ cup), followed by the remainder of the meat. Press gently again, and then top with a little more liquid to cover (about 1 cup). You will rarely need all of the cooking liquid to set your potted meat, and the remainder can be saved for making soups or sauces. Cover the vessel and refrigerate overnight to set the potted meat before serving.
To turn out a terrine, remove it from the refrigerator and invert it onto a cutting board, then carefully lift off the vessel. Carefully peel away the plastic wrap, then slice the potted meat.
Excerpt From: Taylor Boetticher & Toponia Miller. “In The Charcuterie.” v1.0. Ten Speed Press, 2013. iBooks.