Oxtail Tatin

By Saveur
More from this source


Add a comment


6 lbs. oxtail

6 cups red wine

2 1/4 cups tawny port

3/4 cup cognac

2 ribs celery, cut into batons

2 medium carrots, peeled and cut into batons

1 large yellow onion, peeled, halved, and thickly sliced

2 cloves garlic, crushed and peeled

2 tsp. juniper berries

2 bay leaves

3 large sprigs fresh thyme

Salt and freshly ground black pepper

6 tbsp. peanut oil

1/3 cup flour

2 tbsp. olive oil

4 ripe medium tomatoes, peeled, seeded, and coarsely chopped

1 tsp. sugar

1 tsp. coffee

8 baked 4" puff pastry circles, warm

You might also like

Easy Tarte Tatin
Wolfgang Puck
Beetroot Tart Tatin With Frozen Broad Bean Crèm...
The British Larder
Classic Tarte Tatin Recipe
Food Republic
Apple Tarte Tatin
Joy The Baker
Sweet Potato Tarte Tatin Recipe
Food Republic
Heirloom Tomato And Herb Tarte Tatin
Spoon Fork Bacon
Plum Tart Tatin With Mulled Plum Sorbet
The British Larder
Strawberry-Rosemary Tarte Tatin
Spoon Fork Bacon
Tomato Tarte Tatin Recipe
101 Cookbooks
Molly’s Apple Tarte Tatin
smitten kitchen