Thomas Keller is amazing because he can do simple and make it phenomenal. This dish is unctuous – and worth every calorie. This dish takes all day, with most of the work being hands off. I did not alter this recipe one bit – this is best every greasy, meaty calorie. I usually serve it with a simple salad topped with white truffle salad dressing.
4 lbs Ox tails
5 qt beef broth
3 cups oyster mushrooms, trimmed
1/4 c shallot
3 sprigs of thyme, leaves only
2 TBSP of butter
Salt & pepper
1 chibatta loaf, sliced in half lengthwise
Preheat oven to 400.
Salt and pepper the Ox tails. In a large oven proof pan with a lid, heat 1 TBSP of canola oil over medium high heat. Add Ox tails and brown on all sides. Add beef broth, cover and put in the oven for 3 – 4 hours until falling off the bones.
Remove from oven, flip over Ox tails and let rest for an hour with the lid on. Remove the lid and let rest for another 30 minutes to an hour until cool enough to handle. Move all the Ox tails to one side of the pot and start to remove the meat. Toss the bones and connective tissue. Work you way thought the Ox tails. I usually take a second pass to make sure I’ve removed all the bits and pieces I don’t want to eat. Cover and hear over low heat.
In a large pan heat a tsp of oil over medium heat and add 1/4 – 1/2 the mushrooms – DO NOT crowd them. Cook for 10 minutes on once side until brown, flip and cook the other side, remove and repeat. Add the mushrooms back to the pan with the shallots and thyme and butter, cook until nicely glazed.
Add mushrooms to the meat, stir to combine and cook for a few minutes.
Heat the oven to broil. Generously brush the bread with olive oil. Broil for 2 – 5 minutes until nicely toasted.
Slice, top with meat and mushroom mixture. Enjoy!
Serves 6 – 8.