Braised Oxtails with Maitake, Caramelized Orange & Shallots

Notes: This recipe was create for Tony Maws’ appearance on Chef Ming Tsai’s Show “Simply Ming - East Meets West” on WGBH.  Challenge was to reflect the theme of the show and use Worcestershire sauce

(Oxtails have their own distinctively delicious flavor but in a pinch you could substitute another braising cut such as beef shanks, cheeks, or short ribs.)

Ingredients:
4# cut, grass-fed oxtails
1 navel orange, sliced into 1/2″ rounds
1/2″ ginger, smashed
6 ea peeled shallots
1/3# maitake mushrooms
2 cup full bodied red wine
2T Worcestershire sauce
1 bunch scallion, sliced thin
flour for dusting
salt and pepper
canola oil for browning

Dust and season the cut oxtails all around with flour, salt and pepper.
Heat oil over medium-high heat in a Le Creuset or other enameled braising pot.
Color oxtails on all sides and remove from pot.
Discard oil and wipe clean.
Add 2T oil and roast oranges on both sides, remove when well caramelized on both sides.
Roast maitake, ginger and whole shallots in the same pot until they color slightly and begin to soften.
Deglaze with red wine and Worcestershire sauce, reduce by 1/2.
Add the oxtails and oranges back to the pot.
Add enough water to cover half the oxtails
Cover and cook in a 300 degree oven until falling of the bone.
Strain off the sauce and reduce by half or until thick enough to coat the back of a spoon.
Fold the braised ingredients and scallions together and serve.