Recipe of the Week


Prep Time: 2 Hours
Yields: 6 Servings

This recipe is typical of the country French techniques recreated in early New Orleans. In this dish, Burgundy wine is used for both flavoring and tenderizing the meat. Here, we dust the oxtail in gluten-free flour and braise in gluten-free broth to create a delectable gluten-free entrée.

6 oxtail pieces, cut (1-inch) thick
salt and black pepper to taste
granulated garlic to taste
⅓ cup gluten-free flour
¼ cup vegetable oil
4 slices bacon
2 cups diced onions
½ cup grated carrots
¼ cup minced garlic
1 cup sliced mushrooms
3 cups red Burgundy wine
4 cups gluten-free beef broth
1 tbsp tomato paste
½ tsp dried thyme
1½ cups sliced green onions
¼ cup chopped parsley

In a large mixing bowl, season meat with salt, pepper and granulated garlic. Coat well with flour. In a cast iron Dutch oven, heat oil over medium-high heat. Sauté bacon slices until golden brown. Remove, crush and set aside. Add oxtail pieces to bacon drippings, brown on all sides and allow to caramelize in bottom of pot. Remove oxtail pieces and keep warm. In the same pot over medium-high heat, add onions, carrots and minced garlic then sauté 3–5 minutes or until vegetables are wilted, stirring occasionally. Blend in mushrooms, wine, broth and tomato paste. Scrape bottom of pot to release caramelized flavor. Return meat to Dutch oven. Add crushed bacon and thyme. Cover and simmer 1½ hours or until meat is tender, stirring occasionally. Add green onions and parsley then adjust seasonings if necessary. Serve over your favorite gluten-free pasta.



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