Braised Oxtail with Cauliflower Purée and Herb Gremolata

Ingredients

For the Oxtail:

• 4 lbs oxtail, cut into segments

• Kosher salt and freshly ground black pepper

• 3 tbsp olive oil

• 1 large yellow onion, diced

• 2 carrots, diced

• 2 celery ribs, diced

• 5 garlic cloves, smashed

• 2 tbsp tomato paste

• 2 cups red wine (Left Bank Bordeaux or Cabernet Sauvignon)

• 4 cups beef stock (low sodium)

• 2 sprigs rosemary

• 4 sprigs thyme

• 2 bay leaves

• 1 tbsp Worcestershire sauce

• Zest of 1 orange

• 1 tsp whole black peppercorns

For the Cauliflower Purée:

• 1 large head cauliflower, cut into florets

• 2 tbsp butter

• 2–3 tbsp heavy cream

• 1 small garlic clove (optional)

• Salt and white pepper, to taste

• Optional: truffle oil or grated Parmesan

For the Herb Gremolata:

• ¼ cup chopped flat-leaf parsley

• 1 tbsp minced chives

• 1 tsp fresh thyme leaves

• Zest of 1 lemon

• Zest of 1 orange

• 1 small garlic clove, finely grated

• 1 tbsp olive oil

• Pinch of flaky sea salt

Instructions

1. Brown the Oxtail

• Pat oxtail dry and season with salt and pepper.

• In a Dutch oven, heat olive oil over medium-high heat. Sear oxtail on all sides until deep golden. Set aside.

2. Build the Braise

• In the same pot, add onion, carrot, and celery. Cook 8–10 minutes until softened.

• Stir in garlic and tomato paste; cook 2–3 minutes.

• Deglaze with red wine, scraping up browned bits. Reduce by half.

• Add oxtail back to the pot. Add beef stock, herbs, Worcestershire, orange zest, and peppercorns.

• Bring to a simmer, cover, and transfer to a 300°F oven for 3–3.5 hours, until meat is tender.

3. Make the Cauliflower Purée

• Boil or steam cauliflower and garlic until soft (10–12 minutes).

• Drain well, then blend with butter, cream, salt, and white pepper until silky. Adjust cream as needed.

4. Make the Gremolata

• Mix all ingredients in a small bowl. Set aside until ready to plate.

5. Reduce the Sauce & Plate

• Remove oxtail and herbs from braising liquid.

• Simmer liquid on stovetop to reduce to a glossy sauce (optional).

• Plate a swoosh of cauliflower purée, place oxtail on top, spoon over sauce, and sprinkle with herb gremolata.