| Prep: 30 mins | Cook: 4 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 35g | 15g | 42g |
| sugars | fibre | protein | salt |
| 12g | 3g | 55g | 2.0g |
Why I Love Italian Braised Oxtail with Leek Cream
Taking a delightful detour from my usual New England seafood and Irish comfort fare, I’d like to share with you the story behind my Braised Oxtail with Leek Cream. A wholehearted blend of Italian richness with a touch of Irish flair, this Braised Oxtail with Leek Cream is my love letter to the art of slow cooking, and it is a joy every time I get to share it with my family.
A Tirade for Tradition
As any cooking enthusiast who appreciates the beauty of traditional recipes might tell you, there’s something truly special about delving into the artistry of time-tested dishes from around the globe. My roots may be steeped in New England seafood and my heart tethered to Irish comforts, but my palate is a global wanderer and Italy always holds a special place in it.
Create, Adapt, Spring From Roots
Inspired by the culinary wizardry of Jamie Oliver, the slow-cooked braised oxtail in the recipe becomes incredibly tender, falling off the bone, juxtaposed with the creamy, delicate leek sauce. Pairing the luxurious Italian staple with a playfully adapted sauce rooted in my Irish heritage is testament to my love for creating dishes that aren’t just a meal, but a story of its own; a beautiful mingle of cultures and traditions. Having adapted and tweaked the original bone marrow ragu, served over rigatoni to this oxtail dish that I find a bit more fitting for my story, the authenticity still shines through.
Food, Family, and Shared Stories
Much like the handed-down family recipes I hold dear, this Braised Oxtail with Leek Cream is more than just nourishment for the body. It’s a recipe for memories, for shared stories, for conviviality. Every time I cook this, I am reminded of the warm stories shared around my family table, and their joy becomes once again tangible. My Laura and our baby boy bring to these moments so much more emotion and worth.
Whether it’s a cozy Sunday dinner or a special occasion feast, I hope this recipe and its story bring you as much joy as they bring to me. Enjoy the journey of crafting it, the aroma that fills your kitchen, and the rich taste that satisfies your palate. After all, this isn’t just about food – it’s about the stories we tell and the memories we make.
What You’ll Need
- 3 lbs of oxtails, cut into segments
- Salt and pepper to taste
- 1/4 cup of olive oil
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 1 cup of red wine
- 1 can (28 ounces) of whole peeled tomatoes
- 4 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 2 bay leaves
- 4 cups of beef broth
- For the leek cream:
- 3 leeks, white and light green parts only, chopped
- 2 tablespoons of butter
- 1 cup of heavy cream
- Salt and pepper to taste
Method
Step One
Season the oxtails with salt and pepper. Heat the olive oil in a large pot over high heat. Add the oxtails and brown on all sides, about 10 minutes. Remove the oxtails from the pot and set aside.
Step Two
Reduce the heat to medium and add the onions, carrots, celery, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes. Stir in the tomato paste and cook for another minute.
Step Three
Add the red wine, scraping the bottom of the pot to loosen any browned bits. Add the whole peeled tomatoes, thyme, rosemary, bay leaves, and beef broth. Return the oxtails to the pot and bring to a simmer.
Step Four
Cover the pot and reduce the heat to low. Let the oxtails braise for 3 to 4 hours, until they are tender and the meat is nearly falling off the bone.
Step Five
Meanwhile, prepare the leek cream. In a large pan, melt the butter over medium heat. Add the leeks and cook until they are soft and starting to caramelise, about 10 minutes. Stir in the heavy cream and bring to a simmer. Cook until the cream is reduced by half, about 10 minutes. Season with salt and pepper to taste.
Step Six
Once the oxtails are done, remove them from the pot and set aside. Strain the braising liquid, discarding the vegetables and herbs. Return the liquid to the pot and bring to a simmer. Cook until reduced by half, about 10 minutes.
Step Seven
Return the oxtails to the pot with the reduced braising liquid. Serve the oxtails with the leek cream on the side.
