We are so excited to share this recipe from our dear friend and AMAZING Chef Tiffany Friedman! Tiffany and I met while on a food panel at a conference, and when she started talking about buying local, her obsession with foraging wild mushrooms and her commitment to supporting farms and ranches in California, I knew we would be friends! Tiffany is a highly talented chef/forager/hunter that has been featured in many magazines and shows such as Marin & Wine Country and Cutthroat Kitchen. She has expanded her career as a private chef through Napa and the Bay Area. She is a great chef and a fun person to be around. Recently she was visiting the ranch and I said - hey do you want some Oxtail? She graciously said yes and then created this amazing dish. Thank you Tiffany for sharing your amazing skills with us:)
2 small carrots, peeled and finely diced (1/3 cup)
1 shallot, minced
1 8 oz can stewed whole plum tomatoes
1 4 oz can of tomato paste
1 bay leaf
1 cup red wine like a California cab or pinot noir
1 1⁄2 cups beef stock
1 cup dried porcini mushrooms
Pat the oxtails dry with paper towels, season with salt and pepper, and. In a Dutch oven set over medium-high heat, add 2 tablespoons of oil. When the oil is hot, add the oxtails, working in batches as needed to avoid crowding. Let cook, turning occasionally, until deeply seared on all sides.
Transfer the meat to a large platter; (do not wash the pan). Return the pan to the stove and add the remaining 2 tablespoons of oil. When the oil is hot, add the onion, celery, and carrots, and cook, stirring occasionally, until the vegetables are soft but not yet colored, 4–5 minutes. Add the shallot, bay leaf, porcini, and wine and stir, scraping the bottom of the pot with a wooden spoon to deglaze. Bring to a simmer and cook , 5–7 minutes. Add the stock, add the ox tails back in. Bring to a simmer, cover .Cook in the over at 300 degrees until the meat is very tender3-5 hours. Adjust the seasoning with salt and pepper to taste.