Following are two recipes that I have used, both alas non-kosher because of the pork products involved. If you like, and to some extent at your own risk, you can substitute the lard with goose fat and, the pork rind or bacon with smoked goose breast.
Oxtail Soup Braised in Red Wine
A Recipe by Albert and Michel Roux
about 1.5 kilos oxtails
30 gr. lard or bacon fat
2 bottles red wine (use an inexpensive but drinkable red Burgundy)
1 piece pork rind, about 150 gr.
4 cloves garlic, unpeeled and crushed
89 shallots, peeled and left whole
1 onion, sliced thinly
1 bouquet garni
400 gr. carrots, peeled and cut in 1 cm. rounds
300 ml. veal or beef stock
6 peppercorns, crushed
200 gr. champignon mushrooms
1/2 celeriac root
1 Tbsp. parsley leaves
salt and freshly ground pepper to taste
Soak the oxtails in cold water for several hours. Trim off excess fat and cut into pieces through the joints. Pat dry on paper toweling.
In a large flameproof casserole heat the lard, put in the oxtail pieces and saute for abou6 5 - 6 minutes to seal and brown well on all sides. In a separate saucepan bring the red wine to a boil.
Remove the oxtail from the casserole. Line the caserole with the pork rind, laying it fat-side down. Return the oxtail to the casserole and then add the garlic, shallots, onion, bouquet garni and carrots. Pour over the wine and the stock, salt lightly, add the crushed peppercorns and bring to the boil. Cover the oxtail with greaseproof paper and then with the lid of the casserole and cook in an oven that has been preheated to 160 degrees Celsius for 2 hours.
Wipe the mushrooms clean and trim the stalks if necessary.
Peel the celeriac (use celery root if celeriac is not available) and cut into 6 pieces. Cover with cold water, bring to the boil, let boil for 8 minutes and then drain.
When the oxtail has been cooking for 2 hours add the mushrooms and celeriac and cook for another hour.
With a slotted spoon, lifted out the oxtail and vegetables from the casserole. Immediately reduce the sauce until it is thick enough to coat the back of a spoon. Discard the pork rind and bouquet garni. Place the oxtail and vegetables in a deep serving dish. Skim off the fat from the surface of the sauce, season to taste with salt and pepper and pour the boiling sauce over the oxtail and vegetables. Sprinkle with parsley and serve at once. (Serves 4).
Optional: Add small whole or halved potatoes to the pot about 20 minutes after adding the mushrooms and/or add 2 cm. cubes of Jerusalem artichokes at the same time.
Rabo de Toro – A Traditional Andalucian Recipe
1 oxtail, about (1 1/2 kilos), cut in 5 cm. thick rounds, with excess fat discarded
1 1/2 cups dry white wine
1 large onion, cut in thick slices
1 medium onion, chopped coarsely
1/2 cup ham, choped
2 carrots, in thick slices
2 bouquets garni each with 1/2 stalk celery with leaves
2 Tbsp. each olive oil and flour
4 - 6 cloves garlic, chopped finely
1/2 - 1 tsp paprika
salt and pepper to taste
Place the oxtail peaces in a deep flameproof casserole and
pour over water barely to cover. Add the sliced onion and
carrots, the bouquets garni and salt and pepper to taste.
Bring to the boil, skim the surface several times, cover
reduce the flame and simmer for 3 hours. Transfer the
oxtail pieces to a preheated platter and set aside to keep
warm. From the stock skim off the excess fat and reserve
1 1/4 cups of stock.
With toweling wipe out the casserole and in this heat the
oil. Over a low flame saute the chopped onion, ham,
garlic and paprika until the onion is translucent. Stir
in the flour until well dissolved and then add the wine
and reserved cooking stock. Cook until the sauce is
thickened and smooth, stirring constantly. Return the
oxtails to the casserole, correct the seasoning with salt
and pepper, cover and cook 1 hour longer. Serve piping
hot. (Serves 4).