I don’t think there’s anything better than the smell of beef braising…especially when it’s in red wine. This recipe takes me right back to my Grandmother’s kitchen on a random Sunday after church. It’s so warm and so comforting, you’ll be braising this way from now on!
Braised Ox Tails and Creamy Green Beans
2 tablespoons of cooking oil
5 pounds of ox tails
1 tablespoon of kosher salt
1 tablespoon of black pepper
1/2 cup onion, chopped
1/2 cup of bell pepper, chopped
1/2 cup of celery, chopped
5 cloves of garlic, chopped
1/2 teaspoon of Italian seasoning
1/2 teaspoon Dried fennel
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
1/2 teaspoon Black pepper
2 cups of chicken stock
2 cups of beef stock
1 tablespoon of chicken bouillon
2 cups of red wine
1 tablespoon of arrowroot powder
1 tablespoon of water
For the ox tails, season them with salt and pepper on both sides. Then, sear them in a hot skillet with the oil until both sides are browned. Remove the ox tails and set aside. To the pot, add in chopped bell pepper, onion, celery, and garlic. Cook until slightly softened. This takes about 3 minutes. Then, add in all the seasonings – Italian seasoning, dried fennel, onion powder, garlic powder, and black pepper. Then, add in the chicken and beef stock along with the red wine, chicken bouillon, and the ox tails.
Pressure cook for about 90 minutes or until tender. Then, when ready, release the pressure and make the slurry. In a bowl, combine the arrowroot powder and water and mix until smooth. Then, pour into the hot sauce made from cooking the ox tails. The gravy will thicken immediately. Serve while warm.
Creamy Green Beans
1 pound of frozen green beans, cleaned
8 ounces of cream cheese
1/2 cup of heavy cream
1/2 teaspoon of black pepper
1/2 tablespoon of Kosher salt
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
4 cloves of garlic, chopped
2 cups of Parmesan cheese
*extra parmesan & shredded mozzarella for the top
Preheat the oven to 400 degrees.
In a large bowl, combine the cream cheese, heavy cream, black pepper, Kosher salt, onion powder, garlic powder, chopped garlic, and Parmesan cheese until well combined and smooth. Then, stir in the frozen green beans. Pour the mixture into a casserole dish (or cast iron skillet), top with extra Parmesan & shredded Mozzarella cheese and bake for about 25 minutes (or until golden brown and bubbly).