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

Côté Table, Menu de fin d’Hiver

Voilà des recettes pour se faire vraiment du bien. Avec Côté Table, Menu de fin d’Hiver, on se régale. Des plats d’hiver toujours, car le thermomètre est encore bas et que les jours ont à peine rallongé. L’envie de se réchauffer avec de bonnes recettes est donc incontestable. 

Commençons avec ces Oeufs Cocotte-Carotte. Ce plat est un classique de la cuisine de bistrot, comme la salade d’épinards aux foies de volaille. Comme je m’inspire souvent de la cuisine régionale, je n’hésite pas à vous proposer aujourd’hui cet Osso Buco à l’Alsacienne. Certains ingrédients s’accordent naturellement par leurs saveurs et leurs textures. Enfin, comme dessert, voilà l’un de mes préférés, Ma Crème Caramel. Cette crème riche et dorée, onctueuse à souhait mais tellement rafraîchissante qu’elle est idéale pour clore un repas.


Côté Table, Menu de fin d'Hiver

Here are some recipes to really make you feel good. With Côté Table, Menu de fin d’Hiver, we savour our time. Winter dishes still, because the thermometer is low and the days have hardly lengthened. The desire to warm up with hearty recipes is therefore indisputable.

Let’s start with my Carrot Egg Cocotte. This dish is a classic of Bistro Cuisine, such as Spinach salad with Chicken Liver. As I am often inspired by regional Cuisine, I do not hesitate to offer you today this Osso Buco Alsatian Way. Some ingredients naturally match their flavours and textures. Finally, here is one of my favorite desserts, My Creme Caramel. This cream is rich and golden, unctuous to perfection but still refreshing and ideally flavoured to close a meal.

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…