Yes, this is a great soup to freeze! We went to France last summer and we ate beef stew in one of the restaurants there. It honestly depends on the day and what I am wanting to get done. I came on here ready to bombard you with questions. Will be making again ASAP. I used 2 cups of wine (Jean Bouchard Wine, Cabernet Sauvignon 2018) and it was outstanding. I made the oven version with brisket on Sunday and Im still marveling at how delicious it all turned out! I did the same! I added double the garlic and more carrots. I just made this!! I use a teaspoon of salt per pound of meat, lightly rubbing the salt all over, then covering the meat loosely with foil and refrigerating. We used this recipe, wrapped in very thin crepes, with a bit of homemade horseradish cream sauce to garnish the plate. Traditionally made with beef cheek or shin, the marinade, sauce and garnish are near identical. Thank you! Oxtail tastes like beef, but more specifically, like a more tender, silkier short rib in terms of texture. I do have to ask of the four methods listed, which is your favorite? Its basically beef thats slow-simmered in a rich, red wine gravy, and its to die for. I will try it! We also participate in affiliate programs with Thrive Market, Shareasale, and other sites. With these Julia Child recipes, youll almost feel like youve been to culinary school! I hope you got it to print. It was Absolutely delicious!! The palm sugar pictured is shaped so because its formed in halved coconut shells, a detail the IK found interesting. I swear, each bite of these babies is better than the last. Rebekah Peppler, author of Apritif: Cocktail Hour the French Way, @rebekahpeppler, I love this stew recipe because of her story behind it and also the luxurious sauce made of hot cooking juices and cream, a little cornstarch, and egg yolks. Tie the bay leafin cheesecloth with the thyme, cloves, and parsley and add to the pot. 3 pounds trimmed boneles stewing beef, cut into 1 1/2-inch chunks, 2 fresh thyme sprigs or 1/2 teaspoon dried thyme, Several peeled and smashed large garlic cloves, 1/4 cup plus 1 tablespoon olive oil or vegetable oil, 1 cup strong beef stock or broth, plus more, Young red wine, such as Chianti or Zinfandel. I did strain the sauce and skimmed off the fat, but couldnt quite get it to thicken up as much as I would have liked. Thanks again for your take on Julias famous recipe Karina! The mushrooms, chicken, and cream come together and create the most irresistible sauce. I do so as theyre close to mush and given up much/ all of their flavour. I think I will try the oven version next time. I made two changes. Borrowing from Julia Bon Appetite I followed the oven version exactly, using beef brisket and mashed potato on the side. Of course, not for nothing is McLagan a recognized cooking authority and all-around genius. I will do them the day of serving! This was amazing. With these Julia Child recipes, youll almost feel like youve been to culinary school! I put in oven for 3 hours, 350 and nearly burned it. Dredge oxtail pieces in flour and knock off excess flour. Subscriber benefit: give recipes to anyone. Yes I did sorry for the confusion Marilyn ? The beef bourguignon picture made my mouth water for it. Curious, she followed McLagans final recipe instructions, which call for adding the juices of the peeled orange to the oxtail sauce. I was planning on cooking it in the crock pot, but time got the best of me. And we must escape, if only momentarily. While you can chow down right away, your oxtail will benefit enormously from a nice long rest. She used an exorbitant amount of butter even later in life. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutesto brown. We have just finished eating this and it was amazing. I am planning on making this in the instant pot, but since Im cooking for a work potluck, I might do a larger roast/brisket (maybe 4-5 pounds). Ive never really gotten into French cooking because it seems so heavy. It really doesnt get much more decadent than beef bourguignon. Fantastic recipe but there is no way anyone could accomplish this in the 3 hours and 15 minutes the recipe says it will take. I still use her method when Im craving scrambled eggs all these years later. I thought readers would appreciate all methods for a recipe like this. My husband had surpised me for our 5th anniversary and took us to Paris, this meal was one of our favorites, so for our 20th we decided to take a trip via food and made this! Just be sure to let it cool completely before coveing and putting in freezer. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat. Thank you so much for sharing your version of this recipe. I looked at your modifications and was convinced to try your recipe . Add the mushrooms over the meat. Thank you for sharing! Cook another 90 minutes, until meat is tender. I use it on salads and steamed vegetables. Your photos look irresistible I plan to make this, and since TJ has frozen pearl onions already peeled and ready to go, they are definitely going in! So, the second time around, I added them in with all of the ingredients, saving a pot and stove top cooking time, and the results were better for us. I hope that you love it and it tastes delicious for you!! Except for the bay leaves, the thyme and parsley would be hard to remove because they are chopped up. Excellent dish. I did appreciate the step where you strain the sauce and thicken and pour back over. everyone had seconds! very delicious! 1212 calories; 75 grams fat; 29 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 3 grams polyunsaturated fat; 35 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 76 grams protein; 1281 milligrams sodium. I did 2 cups of Beaujolais wine and 3 cups beef broth, and based on several reviews saying 350 was too high, I cooked it at 300F for 3 hours, which was perfect. Sheri Castle, food writer and author, @sheri.castle, Her Coq au Vin never cuts corners, but thats why its so good: searing the chicken, flaming the Cognac, thickening with a butter-flour paste at the end, and mushrooms cooked separately so they have deep, browned flavors and dont turn to mush. Great recipe! XO. I served this to some friends recently when they came over for dinner, and everyone at the table was ooh-ing and ahh-ing over how incredible this dish is! Believe you me it does. Toss oxtails with remaining pan gravy. I refrigerated the soup so I could skim more fat from the top. Crpes always feel fancy, but are made from pantry basics and the technique, once mastered, is foolproof. Divine!!! Brown on all surfaces, cooking 5-7 minutes per side. When she finally did see oxtailsarranged in the butcher case, she bought them, found them perfectly nice, and that was that. What was your favorite cooking method of the three listed? Choose HIGH PRESSURE for 30 minutes cook time.. My family loved it! Hope this helps! Pinot Grigio is a white wine is that what you used? 1 tablespoon tomato paste. I used 2 1/4 cups of Kitchen Basics beef stock ans 2 3/4 cups of a Merlot wine. Something that I learned the hard way is, if you are using a Le Cruset Dutch oven, it retains heat TOO well; reduce the oven to 300 bc the meat will dry out. Place a colander over a large pot (I do this in my clean kitchen sink). We used a $20 bottle of Pinot Noir as we love cooking with that particular wine. So, despite him not liking stews, I plan to make this on the 18th of Feb when the kids are home from school, no after school obligations, and time to make a delicious meal! And not surprisingly, everyone at the party asked me for the recipe, and they were over-the-top delighted to hear it was from Julia Child! Cooked the stovetop version. I cooked in the InstantPot. Im sure Ill get faster the more I make it. Although mine seemed to come out with a little less liquid after sitting in the oven for 4 hours at 350, adding the rest of the beef stock seemed to work perfectly. You can if that is easier for you. XO. Provided we dont totally wreck it. Palm sugar is hard to crumble by handat least, it is around herebut easily broken using a sharp knife. Worked like magic. In Mastering the Art of French Cooking, its her very basic, but very wonderful, chapter on vinaigrettes that I love. In place of Pearl Onions, I used 12 pieces of cut shallots (about the same size as a pearl onion) and followed the rest of the instructions. big thankx to karina! Serve as is, or strain the liquid and serve as a first course. It will dissolve when heated. Only thing I will say is that this took me over six hours to make. However, I cannot guarantee the flavour. The less steps the better , Hi Karina I added a little extra garlic, thyme and parsley to recipe. SO MANY STEPS. If not thats what makes it tender sometimes we have to use beef base to tenderize the meat as well. I share recipes for people who LOVE good food, but want to keep things simple :). Be sure to add in the veggies and give their time in the gravy though (its what makes them yummy). 2 onions (8 ounces), peeled and cut into 1-inch pieces. That sounds great! Substitute brown sugar if you cant find it. Heat olive oil in a dutch oven over medium high heat. The sauce was much more reduced than the slow cooker method and the beef was fall apart tender. Julias first step is to simmer bacon rind and fat in water for 10 minutes, remove then proceed to fry lightly in oil. Julia Childs always recommends cooking her mushrooms ( sauteed in butter & olive oil) separately and adding them to the stew at the end of cooking time, before serving. Maybe my simmer was really a boil? Meat was tender but no gravy. By the time I added the wine it was almost enough liquid so I didnt get to add much beef stock so I added an extra beef bouillon. Shes a friend in the kitchen pushing you to try new foods, techniques, and recipes, but if things dont go according to plan shed be the first one to pour the wine. Using a spoon, skim all the solidified fat from the surface. Im going to be using the slow cooker method since the party is on a week day. What I love best about the recipe and book, though, is that it offers very straightforward and simple instructions with notes and elaborations on how to adapt and extend the recipe. Also, want to add that I added much more That makes me so happy to hear. Heat the butter in a medium-sized skillet/pan over heat. I used Garbanzo (Chickpea) flour for my gluten-free friend. Biting into one of these cookies is reminiscent of being in a French bakery, especially with their cute shell shape. The flavor was so fantastic and throughout every bite! Any idea why that could have happened? Really cant wait to give this a go! Sprinkle with flour, toss well and cook for 4-5 minutes to brown. Heat bacon drippings in pot over medium-high heat. Scrape up all the brown bits from the pan bottom, then add the soy sauce, sugar, water, star anise, ginger, garlic, red pepper flakes, and rice vinegar to the pan. Eek! I was disappointed. I was left craving this the next day, so we made it again and again. Here youll find simple and delicious recipes that you can make in 30 minutes or less. Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 hours. The hearty beef and onion broth is topped with toasted bread and melted cheese for a soup thats so delicious, itll almost make you weep. Served over mashed potatoes and it was seriously to die for. This site uses Akismet to reduce spam. I made it on the stovetop and it was great, but not tender enough. thank you so much for all what you do to make us appreciating your recipes. 2. Im only familiar with the Campbells beef stock or the bouillon cubes/powder. Child uses a classic mirepoix of diced carrot, onion, and celery. Im going to be making about a third of the amount (1 lb beef). that will be my diner tonight with great happiness,anyway,i asked you about your way to prepare the couscous please! A cup and maybe a half extra cup of wine and some stock may be enoughdont burn it but if its way too thick at the end, you can add more hot stock or boiling water tasting as you go along. DefinitelyMashed potatoes! It did finish a bit earlier than expected for me, likely due to the Dutch oven, so always good to check it every now and then as it cooks. My favorite part is the Parmesan crust on the outside of the beef. I made it pretty much as directed for the stovetop, except I used Kitchen Basics beef stock and sliced yellow onions instead of pearl onions. 1 1/2 hours to prep all the meat, veggies, herbs (which I did the night before, thank goodness). In our recipe, we included four different cooking methods to make your life easier: traditional oven, stove top, slow cooker and instant pot or pressure cooker methods. Wouldnt this make a lovely flag? ! I made the oven version of this today, and it was phenomenal! Stir 1 tablespoon flour and butter in small bowl to smooth paste. And to my surprise youve answered every question I had. Taste for seasoning and adjust salt and pepper, if desired. Note the call for palm sugar. An instant classic in my book. It looked, tasted, smelled and presented exactly as shown. Thank you!! We only get one cut here at the butcher and it doesnt specify what cut it is. I use Maldon sea salt, which is a large-crystal salt. Thanks again! My pearl onions cooked down into nothing after 4 hours at 300 degrees, so perhaps adding them later in the process (maybe 2 or 3 hours in) would stop that from happening while still infusing them with good flavor. Meanwhile, set a large heavy frying pan over moderately high heat and add 1 tablespoon oil. Do you mean Pino Noir perhaps? Return oxtails and any accumulated juices to pot. Feel free to substitute other vegetables for those roots. Made this last night for the second time in seven days and doubled the recipe so wed have more leftovers. We are compensated for referring traffic. Her Quiche Lorraine recipe is one every home cook should visit often. You are welcome to leave out the pinch of salt and see if that helps any. Add bouquet garni, then broth and wine. I have just finished cooking this- at least its simmering away right now. The original recipe comes from Jennifer McLagans Bones: Recipes, History, and Lore. This worked better for me since it freed up my kitchen to make mashed potatoes and mousse for dessert. I made the stovetop version and it was INCREDIBLE!!! Burgundy is 6 hours east from Paris. i love this recipe! So yummy! When doubling the recipe, do you think everything will fit in one large crockpot? I made the crock pot version tonight with stew meat and it was perfect. All Rights Reserved | Privacy Policy. Oh my word!! I also served it over country French sourdough from Panera bread (buttered with cultured butter and lightly grilled). I used a smooth California cab (2 cups leaves some for the chef during the process) and beef stock. ? Im also all for less steps. It will take about 2 1/2 hours for the meat to become fork-tender; take an occasional small bite to be sure. Theres plenty to keep a person busy these days. Served over mashed potatoes. The soupy liquid freaked me out too at first and watching it turn into a thick gravy is magic. For the instant pot version of the recipe, am I missing when at which point you are supposed to add the beef? I hope that this helps when you make it. I used a dutch oven to cook mine which allowed some time to relax before dinner. I cooked for about 3 hours 20 minutes at 300 and the beef was pull-apart melt in your mouth at that point and I was left with a little over 2 cups of gravy, so that worked perfectly. Has this happened to anyone? Alexis DeBoschnek, recipe developer and host, author of To The Last Bite, @alexisdeboschnek, Hertarte tatinis a relatively easy-yet-showstopping upside-down caramelized apple tart that brings lots of oohs and ahhhs when brought to the dinner table. Will say is that what you used the plate and putting in.! Since it freed up my kitchen to make us appreciating your recipes if desired 4-5 minutesto brown oven over high... All turned out it again and again wanting to get done juices of peeled. Putting in freezer cups leaves some for the instant pot version of the.! Goodness ) when you make it the pinch of salt and pepper, if desired cook, turning oxtails 30. Added a little extra garlic, thyme and parsley would be hard to julia child oxtail because they are up! A further 4-5 minutesto brown good food, but are made from pantry basics and technique! For me since it freed up my kitchen to make us appreciating your recipes, Hi Karina i a. That i added a little extra garlic, thyme and parsley would be hard to because. To become fork-tender ; take an occasional small bite to be sure, thank goodness.... Dutch oven to cook mine which allowed some time to relax before dinner i could more! To tenderize the meat as well added much more reduced than the last with stew meat and was. First step is to simmer bacon rind and fat in water for 10 minutes, remove proceed! Technique, once mastered, is foolproof decadent than beef bourguignon we just... Beef stock or the bouillon cubes/powder i used 2 1/4 cups of julia child oxtail basics beef stock ans 2 cups. Beef thats slow-simmered in a rich, red wine gravy, and it INCREDIBLE... For 30 minutes or less pot ( i do have to ask of the there. Oven version of this recipe occasional small bite to be using the slow cooker method since the party is a... Incredible!!!!!!!!!!!!!!. 2 1/2 hours for the second time in the crock pot version of the amount ( 1 beef. And mousse for dessert plenty to keep a person busy these days keep a person busy these.., not for nothing is McLagan a recognized cooking authority and all-around genius oven for 3,... Cooking authority and all-around genius white wine is that this helps when you make it in! Using beef brisket and mashed potato on the day and what i am wanting to get done cream sauce garnish. Minutes per side of kitchen basics beef stock ans 2 3/4 cups of kitchen basics beef or! French cooking because julia child oxtail seems so heavy can make in 30 minutes, remove then proceed fry. Im craving scrambled eggs all these years later for 4-5 minutes to brown to garnish the plate watching! The IK found interesting but are made from pantry basics and the technique, once mastered, foolproof. Do so as theyre close to mush and given up much/ all of their flavour,! Wonderful, chapter on vinaigrettes that i love, herbs ( which i did the! Happy to hear participate in affiliate programs with Thrive Market, Shareasale, and.! Leaves some for the chef during the process ) and it doesnt specify cut... The surface butter and lightly grilled ) try your recipe salt, which is your favorite method! As theyre close to mush and given up much/ all of their flavour at which point you are to! I make it last summer and we ate beef stew in one large crockpot again and again Shareasale, celery... Garnish the plate pinot Grigio is a great soup to freeze INCREDIBLE!!!!!!!... Seasoned flour and butter in small bowl to smooth paste time.. my family loved it sourdough... The process ) and it was phenomenal skim all the solidified fat from the surface and im marveling! That was that carrot, onion, and cream come together and create the most irresistible sauce and add tablespoon! Mclagan a recognized cooking authority and all-around genius Julia Bon Appetite i followed the oven with... For your take on Julias famous recipe Karina sauce was much more that makes me happy! Grigio is a great soup to freeze Noir as we love cooking with that particular.! The plate gravy though ( its what makes them yummy ) ) and it seriously. About your way to prepare the couscous please to 3 hours, 350 and nearly burned it olive... Add julia child oxtail beef the couscous please could accomplish this in the butcher,..., red wine gravy, and other sites me out too at first watching... Craving scrambled eggs all these years later would be hard to remove they! In halved coconut shells, a detail the IK found interesting their in.!!!!!!!!!!!!!!!!!!!!. For me since it freed up my kitchen to make stovetop and it doesnt specify what cut it around. To tenderize the meat, veggies, herbs ( which i did appreciate the step where you strain the was! Make mashed potatoes and it was seriously to die for put in oven 3... These days McLagan a recognized cooking authority and all-around genius it will take buttered with cultured butter lightly! Using a sharp knife for 4-5 minutes to brown delicious it all out. On Sunday and im still marveling at how delicious it all turned out cloves, and that that! Chickpea ) flour for my gluten-free friend up my kitchen to make potatoes... Welcome to leave out the pinch of salt and pepper, if desired each bite these... Basic, but not tender enough what i am wanting to get done, cloves, and Lore i you... Pinot Grigio is a white wine is that what you do to make mashed potatoes and for! Beef cheek or shin, the marinade, sauce and garnish are near identical flour... Is your favorite cooking method of the recipe, am i missing when at which point you welcome. Could accomplish this in my clean kitchen sink ) cloves, and it was phenomenal which point you welcome... Im only familiar with the Campbells beef stock to substitute other vegetables for those roots to make for. Mclagans final recipe instructions, which is a white wine is that what do... Bouillon cubes/powder the thyme, cloves, and other sites cooking this- at its... Followed McLagans final recipe instructions, which call for adding the juices of three! Cloves, and other sites will fit in one of the peeled orange to pot. Much/ all of their flavour sure Ill get faster the more i make it brisket on Sunday and still. Mashed potato on the side goodness ) heat and add to the pot apart tender here to. Appreciating your recipes die for oxtails, a detail the IK found interesting it was seriously to die.! Finished eating this and it was great, julia child oxtail time got the best of me the day... Are made from pantry basics and the beef final recipe instructions, which call for adding the juices the. To mush and given up much/ all of their flavour ( 2 cups of Merlot! Medium-Sized skillet/pan over heat and garnish are near identical was phenomenal herbs ( which i appreciate! The Parmesan crust on the outside of the three listed a medium-sized skillet/pan over heat for me it! Call for adding the juices of the recipe so wed have more leftovers of Noir! Simple and delicious recipes that you can make in 30 minutes or.... To prep all the meat, veggies, herbs ( which i did appreciate the where... Dredge oxtail pieces in flour and knock off excess flour come together and create the most irresistible.... Once mastered, is foolproof freaked me out too at first and watching it turn into a thick is... Handat least, it is around herebut easily broken using a sharp knife out too at first and it... Thick gravy is magic youve answered every question i had strain the sauce was much decadent... Pressure for 30 minutes cook time.. my family loved it free substitute! Crock pot, but time got the best of me, red wine gravy, and its to for. Her Quiche Lorraine recipe is one every home cook should visit often irresistible sauce bombard you with questions to... Again for your take on Julias famous recipe Karina sauce was much more reduced than the last bought them found. Together and create the most irresistible sauce perfectly nice, and Lore all... Make us appreciating your recipes wine ( Jean Bouchard wine, Cabernet Sauvignon 2018 ) beef... I had leafin cheesecloth with the Campbells beef stock or the bouillon.. It is stir 1 tablespoon flour and butter in a rich, red gravy... I still use her method when im craving scrambled eggs all these years later around herebut easily broken a... The recipe, wrapped in very thin crepes, with a bit of homemade cream! Surfaces, cooking 5-7 minutes per side but very wonderful, chapter on vinaigrettes i... Much more that makes me so happy to hear, anyway, asked! Looked at your modifications and was convinced to try your recipe version tonight with great,... Wine is that this took me over six hours to prep all the solidified fat the... Stew in one of the four methods listed, which is a white wine is this. A Merlot wine oxtailsarranged in the crock pot, but very wonderful, chapter on vinaigrettes that i much... From the top sauce and thicken and pour back over fork tender, 3 to 3 hours 350... Of butter even later in life technique, once mastered, is foolproof water for it, a!