Oxtail Bones Recipes

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Oxtail Stew Recipe Recipe

Oxtail Stew Recipe

05.27.14 by Jackie

My childhood friend Alexia is visiting from Paris. She and her husband Olivier are here in the Bay Area on their honeymoon. They're spending the day in San Francisco and I offered to keep an eye on their daughter Alice. Baby Aria and Alice are the same age and they get along as well as their mothers do. I wanted to make sure they both have a rich, nutritious meal that is at easy for them to chew and enjoy at the same time. An oxtail stew seemed to fit the bill.

First, I braised the oxtails in good quality drinking wine (the alcohol will cook off), cooked them with lima beans and thickened the gravy with whole wheat flour. I didn't serve the oxtails with the bone-in to be safe. The meat can easily be removed from the bones. And I paired them with green peas and purple pomme puree (mashed potatoes).

Taking care of 2 toddlers is a lot easier than I anticipated. Both are foodies and enjoyed finishing their meal with airy chocolate mousse. Alice and Aria were satisfied and full. I'm very happy and am hoping Alexia and Olivier are having a blast in the city!


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Beef Stew Appetizers Recipe

Beef Stew Appetizers

02.06.14 by Jackie

Baby Aria is a toddler now and even though I tend to feed her soft food, I still want her to experience the different textures and flavors each meal can bring. I prepared a beef stew, which she adored, but I still had a little meat left. So I shredded it with a fork, formed little mounds and used them for appetizers.

I always have extra dough stored in my freezer (I used the same dough for my roasted butternut squash galette earlier this week). I formed little pockets by cutting rectangles of dough and pinching the edges with the back of fork. These little appetizers were so addictive that they were all gone in a jiffy.


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Pot Au Feu Recipe (French Beef Stew) Recipe

I don't make pot-au-feu very often but I felt like giving myself a treat today. I made the French-style beef stew using oxtail bones. The dish looks very rustic and doesn't require exquisite cuts of meat. The oxtail pieces provide a nice texture thanks to their gelatin content. The gravy consists of turnip, carrots, celery, leeks and onions. I also added a few fresh sprigs of fragrant herbs, clove and a bottle of good drinking wine. 

The meat was so tender and fell off the bone so easily that it was difficult to gather a whole piece into the serving dish. It was baby Aria's first pot-au-feu and I can tell she's going to have many more. After her first bite she said “miam miam” (French for yum yum)!


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