September 15, 2022 / Recipes 2018 Abbey Oaks Vineyard Pinot Noir paired with Oxtail Bruschetta

Directions

• Oxtail Marinade: Pour the cooking red wine into a saucepot. Simmer at medium heat until reduced by half. Cool completely. Add oxtails, 1 cup olive oil, and 1 bunch of parsley into a plastic freezer bag and marinate overnight.
• Braised Oxtails: Roughly chop the onion. Strain the marinade off the oxtails and place the meat onto paper towels to dry completely. Reserve the marinade liquid.
• Once oxtails are dry (30 or so minutes), heat oil over medium heat in a large Dutch oven (big enough to hold the oxtails snugly).
• Season the oxtails with salt and sear on all sides. Once the oxtails are seared, add the onion, reserved marinade liquid (about 1 cup), and chicken stock.
• Place the oxtails into the simmering liquid and braise for 3-5 hours.
• When the oxtails are braised, shred the meat off the bone and season with salt and paper to taste.
• Gremolata: Finely chop the remaining parsley and shallot. Add to mixing bowl. Add the zest of the fruits and a touch of sherry vinegar. Add olive oil until just barely covering the ingredients. Add the breadcrumbs and mix well.
• Adjust seasoning with salt, pepper, and juice of the zested lemon.
• Crème Fraiche: Pour the crème fraiche into a small mixing bowl. Crack a generous amount of black pepper into the crème fraiche.
• Spoon the crème fraiche into a piping bag or squeeze bottle. If you do not have a piping bag or squeeze bottle, it can simply be dolloped on with a spoon.
• Plating: Slice the bread into 1” thick slices.
• Lightly brush oil onto the cut side of the bread. On a grill pan or hot skillet, char the bread until crispy. Brush with olive oil again once off the grill. Lightly season with salt to taste.
• In a pan, add the reserved ½ cup of chicken stock and bring to a very gentle simmer. Add the shredded oxtail. Heat through and adjust seasoning.
• In a mixing bowl, dress the arugula with olive oil and lemon Juice. Place shredded oxtail, a dollop of crème fraiche, and arugula onto the toasted bread.