I am a late-comer to the deliciousness of oxtails, having arrived there by way of a little local Jamaican restaurant that serves the most amazing braised oxtails with butterbeans. But this dish from long-defunct Chicago restaurant Binyon’s, rivals that one. Thank-you, Hal Binyon, for sharing the recipe.
Makes 6 servings
- 4 medium steer tails
- 2 medium yellow onions, chopped
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1 qt tomato puree (or blend one large can, good quality, whole Italian tomatoes)
- 3 qts beef stock
- 1 1/2 cup flour
- 2 finely-chopped medium carrots (or 1/2 bag peeled petite carrots)
- 1 finely chopped rib of celery
- 1 Tbsp Worcestershire sauce
- Trim and disjoint steer tails. Rub with salt and pepper and place in oversized (turkey-sized) roasting pan. Sprinkle one of the onions over all. Brown joints in 450 F oven for 1/2 hour turning occasionally to brown evenly.
- Mix tomato puree and beef stock and pour over meat. Liquid will nearly fill pan. Sprinkle 1 cup flour over top of liquid, mixing slightly. Place in oven. Lower heat to 350 degrees and simmer for 3 hours, or until tender, uncovered.
- Remove from oven. Whisk any browned flour that is floating on the top of the pan. into reduced liquid. Roast for 15 more minutes. Remove from oven. Let rest for 10 minutes. Skim any excess fat.
- Meanwhile, saute (or microwave steam) remaining onion with carrots and celery just to al dente, and add–along with Worcestershire sauce–to the roasting pan.
- Serve with mashed potatoes or rice.