Oxtail Gluten Free Bourguignonne

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• Have you ever heard of Oxtail???  Well I hadn't until I was reading the February 2011 Bon Appetit magazine.  Ever since watching the movie Julie & Juila then watching an episode of Anthony Bourdain where he goes through the process of making Boeuf Bourguignon I have been wanting to try it myself.  And what better way then with a meat that I have never worked with.  But wait, where in the heck would I find this type of meat over here???  So I set the recipe aside for a later date.
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• Then one day I'm walking through the Commissary freezer section and what do I see?  Frozen Oxtail... Power of Suggestion maybe?  Crazy weird.  So of course I had to buy it and wow what an awesome dinner we had!!  My only regret... I should have bought more!  The package was about 2.5 lbs and I only bought one.  5 lbs would have been better for this recipe.  And make sure you have a big pot!!
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• • Ingredients:
  • 4 slices fatty bacon
  • Olive oil
  • 3 large fresh thyme sprigs (or 2 teaspoons of dried thyme)
  • 2 large fresh bay leaves, bruised (if you have them but not necessary)
  • 3/4 cups almond flour
  • 1 tablespoon olive oil
  • 2 teaspoons seasalt
  • 1/4 teaspoon ground nutmeg
  • 4 to 5 pounds meaty oxtail pieces, trimmed of excess fat
  • 2 cups chopped onions
  • 1 cup diced carrot plus 6 medium carrots, cut into 2-inch chunks
  • 4 large garlic cloves, peeled and minced
  • 1 3/4 cups beef or veg broth 
  • 1 1/2 cups red Burgundy wine (such as Beaujolais)
  • 1 pound crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices
  • 12 small (1-inch-diameter) shallots, blanched 1 minute, peeled
  
  

Instructions:

1. Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. 
2. Pour drippings into small bowl. 
3. Return 4 tablespoons drippings to pot (add olive oil, if necessary, to measure 4 tablespoons total; reserve bacon for another use). 
4. Whisk almond flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.
5. Heat bacon drippings in pot over medium-high heat. 
6. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. 
7. Transfer oxtails to bowl after each batch.
8. Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Sauté until onions soften, 5 to 6 minutes. 
9. Return oxtails and any accumulated juices to pot. 
10. Add thyme & bay leave, then broth and wine. Bring to boil. 
11. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours. 
12. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. 
13. Increase heat and return to boil. 
14. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer.
15. Tilt pot and spoon off any fat that rises to surface. 
16. Season to taste with salt and pepper.

DO AHEAD Can be made 1 day ahead. Cool 1 hour. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before serving.

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