Braided Oxtail with Orange and Star Anise

Rich and Robust, this Braised Oxtail with Orange and Star Anise makes interesting change to beef. Braising it very slowly tenderises it to the full. Finally, oranges are a tasty addition to this stew, as their fruity sweetness complement the meat.

Braised Oxtail with Orange and Star Anise

First, here is the list of the different ingredients you will need to make the Braised Oxtail with Orange and Star Anise that serves 4 to 6

  • 2 Oxtails 1.200 kg or 3 lb each cut into pieces
  • 2 Tbsp olive oil
  • 1 red onion, sliced
  • 3 garlic cloves, finely chopped
  • 350 ml or 1 1/2 cup red wine
  • 3 star anise
  • 2 carrots, peeled and cut in chunks
  • 4 celeri stalks
  • 2 oranges, sliced in quarters
  • small bunch of parsley leaves, chopped
  • 500 ml or 2 cups beef stock

Now, here are the different steps you will need to follow to make the Braised Oxtail with Orange and Star Anise with a 3 hour cooking time

To start, season the oxtail pieces with salt and pepper. Heat half the oil in a large casserole over medium heat, then add the meat in batches and fry until browned on all sides. After that, remove from your casserole and set aside.

Then, heat the remaining oil in the casserole, add the onion and cook until soften. Stir through the garlic then pour in the red wine and let simmer until slightly reduced. Return the meat to the casserole and add the star anise, the carrots, the celery stalks. Pour over enough stock to cover the meat.

Bring to the boil, then reduce to a simmer, cover and let cook for about 3 hours. Add the orange quarters for the last 30 minutes of cooking and leave the casserole uncovered to allow the liquid to thicken.

Finally, the meat will fall away from the bone. At that point, remove the bay leave and star anise. thus, Serve on a bed of pasta like here with Papardelle and sprinkle with parsley.

Now if you love Casseroles and stews try without hesitation the Ox Cheek in Pot-au-feu Way 

Ox Tail in Pot-au-feu Way

Osso Buco Alsatian Way

Osso Buco Alsatian Way is a simple and tasty dish that suits the evenings of late winter. Veal meat has to be cooked slowly on low heat to catch the juices. This dish warms the atmosphere especially with a nice, dry  Alsatian Wine like a Riesling…

 Osso Buco Alsatian Way

Here are the different ingredients you will need to make this Osso Buco Alsatian Way that serves  4 

  • 8 pieces Osso Buco
  • 1 1/2 lb or 600 g cooked sauerkraut
  • 1/2 teaspoon grated nutmeg
  • 1 tablespoon cumin seeds
  • 1/2 teaspoon cinnamon
  • 80 g or 4 Tbsp honey
  • 2 cups or 1/2 liter chicken broth
  • 3 Tbsp olive oil
  • Salt and pepper from the mill

Here are now the few steps to will need to follow to make the Osso Buco Alsatian Way 

First mix all the spices in a bowl. Then brown the pieces of Osso Buco for 5 minutes in a casserole with the olive oil. Sprinkle the spices, pour the honey, salt and pepper.

Lightly caramelize, then pour the broth into the casserole. Cover and let simmer for about 1 hour 1/2 to 2 hours.

Take the pieces of meat out of the casserole. Put the sauerkraut to heat in Osso Buco’s cooking juices and mix well.

Osso Buco Alsatian Way

Squeeze the pieces of Osso Buco confit in the sauerkraut, let simmer another 15 minutes before serving. You may serve this dish with some homemade Potato Purée if you like. It goes so well together…

Côté Table, Menu Vitaminé

Pour le meilleur de l’hiver, voilà des recettes simplissimes, cousues main et aussi 100 % originales qui sont à essayer absolument.

Côté Table, Menu Vitaminé vous propose aujourd’hui un atout forme avec cette Soupe Vitaminée à la Carotte, Courge et Orange. Foncez ensuite sur la Croustade d’Epinards. Un plat qui réchauffe mais reste léger. Enfin, optez pour la Crème de Clémentines comme dessert. Vous ne ferez que des heureux… 

Toutes ces recettes sont un pur plaisir car saines et faciles à réaliser pour un hiver que l’on veut douillet !

Mais Février est aussi La chandeleur. Cette belle fête qui ravit surtout les enfants et loin d’être boudée par les adultes… C’est donc l’occasion pour tous les gourmands de déguster des crêpes ! Voici donc la recette de la Pâte à Crêpes, facile et réussie à coup sûr.

For the best during winter, these simplistic, hand-made and 100% original recipes are a must try.

Côté Table, Menu Vitaminé offers you today a health boosting menu, with this Vitaminized Carrot, Squash and Orange Soup. Then a delicious Spinach En Croute, a light yet comforting dish. Finally, the Clementine Posset is a nice refreshing dessert. Rest assured, everybody will just enjoy it ! 

All these recipes are pure pleasure because healthy and easy to make for a winter that we want cozy !

But February is also Candlemas. This beautiful feast that primarily delights children, but is far from being shunned by adults… It is therefore an opportunity for all gourmets to enjoy crêpes. Here is the original French Crepe Dough recipe, delicious and easy to make.