I have no idea how authentic this may be, but Alan Zelt's post about all
things Basque made me look it up. I cannot provide attributions; for all I
know I got the recipe from someone on this ng. I remember they were
delicious.

Basque Oxtails

4 lbs. oxtails, rubbed with salt & freshly ground black pepper
2 Tbs. olive oil
1 c. chopped celery
1 medium yellow onion, peeled and chopped
2 carrots, sliced
3 cloves peeled garlic
2 shallots, peeled and chopped
1 Tbs. chopped parsley
1 Tbs. all-purpose flour
2-1/2 c. beef stock
1-1/2 c. red wine
2 bay leaves
1/2 tsp. dried thyme
salt & pepper to taste

Using a large black frying pan, brown the seasoned oxtails in the oil. You
will need to do this in about 3 batches. Remove the meat to a 6-8 quart
pot. Leave the oil in the frying pan and saute the celery, onion, carrots,
garlic, shallots and parsley. When the onions are clear add the flour and
stir in well. Saute a few minutes longer. Add to the pot with the oxtails
and add the remaining ingredients except the salt & pepper. Simmer
partially covered for 2 hours or until the oxtails are tender. Stir
occasionally. Season with salt & pepper to taste.

Jill

"jmcquown" > wrote in message
...
>I have no idea how authentic this may be, but Alan Zelt's post about all
>things Basque made me look it up. I cannot provide attributions; for all I
>know I got the recipe from someone on this ng. I remember they were
>delicious.
>
> Basque Oxtails
>
> 4 lbs. oxtails, rubbed with salt & freshly ground black pepper
> 2 Tbs. olive oil
> 1 c. chopped celery
> 1 medium yellow onion, peeled and chopped
> 2 carrots, sliced
> 3 cloves peeled garlic
> 2 shallots, peeled and chopped
> 1 Tbs. chopped parsley
> 1 Tbs. all-purpose flour
> 2-1/2 c. beef stock
> 1-1/2 c. red wine
> 2 bay leaves
> 1/2 tsp. dried thyme
> salt & pepper to taste
>
> Using a large black frying pan, brown the seasoned oxtails in the oil.
> You will need to do this in about 3 batches. Remove the meat to a 6-8
> quart pot. Leave the oil in the frying pan and saute the celery, onion,
> carrots, garlic, shallots and parsley. When the onions are clear add the
> flour and stir in well. Saute a few minutes longer. Add to the pot with
> the oxtails and add the remaining ingredients except the salt & pepper.
> Simmer partially covered for 2 hours or until the oxtails are tender.
> Stir occasionally. Season with salt & pepper to taste.
>
> Jill

Jill,
This is very similar to a recipe I made several months ago, and it was
pretty good. The oxtails were from BJ's and turned out a bit fattier than I
remembered them when I dined on them in Italy and Spain. I think the key is
to prepare them one day, cool, refrigerate, skim, then reheat them the next
day. I meant to try it that way but haven't gotten a roundtuit yet.

Jon

In article >,
"jmcquown" > wrote:

> I have no idea how authentic this may be, but Alan Zelt's post about all
> things Basque made me look it up. I cannot provide attributions; for all I
> know I got the recipe from someone on this ng. I remember they were
> delicious.
>
> Basque Oxtails
>
> 4 lbs. oxtails, rubbed with salt & freshly ground black pepper
> 2 Tbs. olive oil
> 1 c. chopped celery
> 1 medium yellow onion, peeled and chopped
> 2 carrots, sliced
> 3 cloves peeled garlic
> 2 shallots, peeled and chopped
> 1 Tbs. chopped parsley
> 1 Tbs. all-purpose flour
> 2-1/2 c. beef stock
> 1-1/2 c. red wine
> 2 bay leaves
> 1/2 tsp. dried thyme
> salt & pepper to taste
>
> Using a large black frying pan, brown the seasoned oxtails in the oil. You
> will need to do this in about 3 batches. Remove the meat to a 6-8 quart
> pot. Leave the oil in the frying pan and saute the celery, onion, carrots,
> garlic, shallots and parsley. When the onions are clear add the flour and
> stir in well. Saute a few minutes longer. Add to the pot with the oxtails
> and add the remaining ingredients except the salt & pepper. Simmer
> partially covered for 2 hours or until the oxtails are tender. Stir
> occasionally. Season with salt & pepper to taste.
>
> Jill

Bet this'd work well with some of those sliced beef knee bones I have in
the freezer. <g>

Too hot here right now tho' for stew, but thanks for posting this!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
"jmcquown" > wrote:

> I have no idea how authentic this may be, but Alan Zelt's post about all
> things Basque made me look it up. I cannot provide attributions; for all I
> know I got the recipe from someone on this ng. I remember they were
> delicious.
>
> Basque Oxtails
>
> 4 lbs. oxtails, rubbed with salt & freshly ground black pepper
> 2 Tbs. olive oil
> 1 c. chopped celery
> 1 medium yellow onion, peeled and chopped
> 2 carrots, sliced
> 3 cloves peeled garlic
> 2 shallots, peeled and chopped
> 1 Tbs. chopped parsley
> 1 Tbs. all-purpose flour
> 2-1/2 c. beef stock
> 1-1/2 c. red wine
> 2 bay leaves
> 1/2 tsp. dried thyme
> salt & pepper to taste
>
> Using a large black frying pan, brown the seasoned oxtails in the oil. You
> will need to do this in about 3 batches. Remove the meat to a 6-8 quart
> pot. Leave the oil in the frying pan and saute the celery, onion, carrots,
> garlic, shallots and parsley. When the onions are clear add the flour and
> stir in well. Saute a few minutes longer. Add to the pot with the oxtails
> and add the remaining ingredients except the salt & pepper. Simmer
> partially covered for 2 hours or until the oxtails are tender. Stir
> occasionally. Season with salt & pepper to taste.
>
> Jill

This is the real thing. I used to love the oxtails served at Catherine
and Pierre Goyaneche's Obrero Hotel in San Francisco. Catherine, a
French Basque, was a great cook and this recipe must be close to hers. I
think she may have added a touch of tomato paste.

OB recipe-
Many Basque places, like the Obrero, here in the West always used to
offer this cocktail:

Picon Punch

splash of grenandine syrup
1 1/2 oz of Amer Torani (Amer Picon is not currently being imported)
stir well
add ice
2 oz of club soda
stir again making sure the grenadine mixes well
Add lemon zest and finish with a brandy float.

These go well before and after dinner.

D.M.

On Jul 9, 5:19*pm, Don Martinich > wrote:
>
> This is the real thing. I used to love the oxtails served at Catherine
> and Pierre Goyaneche's Obrero Hotel in San Francisco. Catherine, a
> French Basque, was a great cook and this recipe must be close to hers. I
> think she may have added a touch of tomato paste.
>
The recipe looks fine, but are there particular ingredients, herbs or
spices that characterize Basque food? This would taste good, but what
makes it Basque? Or what accompaniments might be found with it in
Basque country?

We've enjoyed Basque food a few times out in the Fresno, CA area but I
don't recall distinguishing things about it.... -aem

On Jul 9, 6:11*am, "jmcquown" > wrote:
> I have no idea how authentic this may be, but Alan Zelt's post about all
> things Basque made me look it up. *I cannot provide attributions; for all I
> know I got the recipe from someone on this ng. *I remember they were
> delicious.
>
> Basque Oxtails
>
> 4 lbs. oxtails, rubbed with salt & freshly ground black pepper
> 2 Tbs. olive oil
> 1 c. chopped celery
> 1 medium yellow onion, peeled and chopped
> 2 carrots, sliced
> 3 cloves peeled garlic
> 2 shallots, peeled and chopped
> 1 Tbs. chopped parsley
> 1 Tbs. all-purpose flour
> 2-1/2 c. beef stock
> 1-1/2 c. red wine
> 2 bay leaves
> 1/2 tsp. dried thyme
> salt & pepper to taste
>
> Using a large black frying pan, brown the seasoned oxtails in the oil. *You
> will need to do this in about 3 batches. *Remove the meat to a 6-8 quart
> pot. *Leave the oil in the frying pan and saute the celery, onion, carrots,
> garlic, shallots and parsley. *When the onions are clear add the flour and
> stir in well. *Saute a few minutes longer. *Add to the pot with the oxtails
> and add the remaining ingredients except the salt & pepper. *Simmer
> partially covered for 2 hours or until the oxtails are tender. *Stir
> occasionally. *Season with salt & pepper to taste.

That recipe looks nice. Try it and post back.
>
> Jill

--Bryan