Recipe detail

Beef Oxtail stew

7. 1. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine: Italian

Program steps

To view the entire table, move the table to the right.

1
Combination
70 %
time icon Termination by time
time icon 03:30 hh:mm
probe icon 160 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
oxtails 2 pcs
celery sticks 2 pcs
onion 1 pcs
cloves garlic, finely chopped 2 pcs
cured pork jowl 200 g
extra virgin olive oil 30 ml
dry white wine 400 ml
tomato puree 1.3 kg
clove 4 pcs
pine nuts 60 g
raisins 40 g
cocoa 15 g
salt 1 g
ground black pepper, ground 1 g

Nutrition and allergens

Allergens: 9
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 286.1 kJ
Carbohydrate 44.1 g
Fat 6.1 g
Protein 10.9 g
Water 0 g

Directions

*oxtails-900g each
1. Rinse the tails well and cut them into eight equal chunks.
2. In a Dutch oven render the fat from the cured pork jowl by heating it from cold until the fat melts, adding evoo as necessary.
3. Sear the tail chunks in the hot, rendered fat, adding the garlic cloves, halved, stemmed and finely chopped, salt and pepper at a later stage.
4. Deglaze with white wine on high heat until the alcohol has evaporated and the wine reduced.
5. Set the oven on combi at 90°C.
6. Combine the tomatoes, cover with a lid and slow-cook in the oven for 3–4 hours or until the meat around the tails has fully tenderised.
7. Towards the end of the stewing process, soften the celery in hot evoo in a skillet and add to the pan about 60ml of jus from the stew, roasted pine nuts, raisins and cocoa powder.
Simmer for 5 minutes.
8. Plate a piece of oxtail per portion, topping with the pine nut and raisin sauce as garnish.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full