Oxtail Osso Buco

[Baconyoulikeapig]

This is my take on Osso Buco using Oxtail served up with some Fontina cheese polenta.

Your basic mirepoix to start, then beef broth, red wine, Worcestershire and balsamic vinegar.

Smoked the Oxtail at 180 for 3 hours using apple. Braised in dutch oven for 4 more hours at 275. The meat just fell off the bone.

Strained liquid, thickened up and drizzled over.

 

[BrianGSDTexoma]

Wow that looks good! Nice cook.

 

[BuckeyeSteve]

Looks pretty tasty, great job!
I've never had ox tail. It's on my list of things to try this summer.

 

[jcam222]

Looks and sounds delicious. Beautiful plating.

 

[Baconyoulikeapig]

Dish presentation is generally my kryptonite. It always looks better in my head and when I go to lay down ingredients it usually doesn't work.

 

[chef jimmyj]

Sounds good. I love Oxtails, my Wife finds them too rich. Too much gelatin.
I would keep the Broccoli together, lean the Tails against the Polenta and add more sauce to the plate, not a puddle but more visible. Still, it does look inviting as is...JJ

 

[SmokinAl]

Looks pretty darn good to me!
Great photo!
Al

 

[S-met]

Great job. Is that broccolini and pancetta?

 

[Baconyoulikeapig]

Great job. Is that broccolini and pancetta?

It's purple baby broccoli (turned green when I cooked them) and beets tossed in goat cheese.

 

[chef jimmyj]

Lol, I thought the Beets were part of the plate decorations. Eyes getting old...JJ

 

[HalfSmoked]

Anyway you look at it that's a great meal.

Warren

 

[BrianGSDTexoma]

I going to try this. When you smoked you did not have meat in liquid? Would you give out your polenta recipe?

 

[HalfSmoked]

Thanks for the like Baconyoulike apig it is greatly appreciated.

Warren

 

[Baconyoulikeapig]

I going to try this. When you smoked you did not have meat in liquid? Would you give out your polenta recipe?

Correct, the meat was not in the liquid for the smoke. I started my sauce when the meat was about about 2.5 hours in.

The polenta is real easy. 1 cup polenta to 3 cups water. Boil water and slowly stir in polenta while whisking to avoid clumping. Turn heat down and continue stirring. When starts it starts to thicken up add salt, a couple TBS butter and 1 cup cheese of your choice (Fontina, parmesan, cream cheese, etc..).

When fairly thick, take a separate dish and spread olive oil around then fill with polenta. Let sit on counter for about 10 minutes to hold its shape. Flip dish on plate and polenta will come out while staying formed.

Let us know how it turns out!

 

[BrianGSDTexoma]

Let us know how it turns out!

Thanks. My plating is no where close to yours! I think 99 Ranch would be a good bet to find Ox tail.

 

[BrianGSDTexoma]

I finally got some Oxtail. Have a new Rec Tec coming. This going to the top of my list!

 

[ososmokeshack]

Very nice plating. Looks great!

 

[BrianGSDTexoma]

Final going to knock this off my list today. Hope turns out as good as yours!

 

[Titch]

That posted oxtail is very worth striving for. It looks delicious