Grilled Canadian Beef wih Oxtail


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This recipe calls for a lot of ingredients but it is a whole meal with sides included.

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  • 4 x 6 oz. beef, tenderloin, fillets
  • 2 medium onion, thinly, sliced
  • 1 tbsp. butter
  • 2 tbsp. sherry vinegar
  • Freshly ground tellicherry peppercorns
  • Freshly ground coarse salt
  • 8 tbsp. butter
  • 1 x 2 lb. bag onion, finely, sliced
  • 2 oxtail, (about 2 lbs..), chopped into several pieces
  • 2 C.Cabernet sauvignon
  • 8 C.water
  • 2 large onion - diced
  • 2 large stalks celery - diced
  • 1 large carrot, peeled, and, diced
  • 4 bay leaf
  • 1 tbsp. minced fresh thyme, leaves
  • Brown Butter Yukon Gold Potato
  • 2 large Yukon Gold potato
  • 1/2 C. butter
  • 1 tsp. salt
  • 1 tsp. white pepper
  • 1/4 tsp. ground nutmeg
  • The Potato Crisp
  • 1 Yukon Gold potato
  • Potato Peeler
  • Copper pipe, 4 inches long,
  • 2.5 inches wide parchment paper clothes
  • Pin deep fat fryer
  • Grilled Asparagus
  • 16 asparagus
  • 2 tbsp. olive oil
  • The Plate
  • Fresh thyme

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Heat butter in a fry pan over medium heat. Add sliced onions and sauté, stirring occasionally, until onions are soft and golden brown, approximately 20 minutes. Finish onions by stirring in vinegar and seasoning with salt and pepper. Set aside. While onions are cooking, season tenderloins liberally. Grill until desired doneness.

Cabernet Oxtail Jus

Preheat oven to 400 degrees F. Melt 4 Tbs. of butter in a large pot over low heat. Add onions and cook slowly, until they have melted into a golden pulp, about 1 hour. Purée onions and set aside. (Yield will be approximately 1 C.). Meanwhile place remaining butter, oxtails, diced carrots, onions and celery in a roasting pan. The pan size is important, ideally the ingredients should just fit in the pan and be neither crowded or spread out too much. Add a splash of water to the pan. Roast oxtails and vegetables until they have browned. Turn them over, and continue roasting until both sides are equally brown. If it seems that the juices in the bottom of the pan are in danger of burning before the bones brown add a splash or two of water to dissolve them.Transfer roasted oxtails and vegetables to a large stock pot. Place the roasting pan over medium-high heat. Add wine and stir to loosen all the "fond" (flavourful bits) from the bottom of the pan. Transfer wine and fond to the stockpot, then add water and bay leaves. Bring to a simmer, cover the pot, and cook gently for 6 hours until the meat is very tender and falls from the bones. As the broth simmers keep topping up the liquid so it just covers the simmering ingredients.Discard the bones. Strain through a fine-mesh strainer, then continue simmering liquid until it reduces to approximately 4 C. Stir in puréed onions and just before serving the minced fresh thyme.

Brown Butter Yukon Gold Potato

Wash, peel and cut each potato into 6 pieces. Steam until tender, about 15 minutes. While potatoes are steaming, brown the butter by melting it in a high-sided saucepan over high heat. Leave butter on the heat as it simmers, begins to foam, and water separates from the milk solids. As the water evaporates, foam will rise and subside. As the foam rises again, stir butter gently. Just before the solids on the bottom of the pan begin to burn, pour the butter into a bowl to stop the cooking process. Let stand at room temperature. Place the steamed potato in a bowl and add the salt, pepper and nutmeg. Using a mixer, whip the potatoes at medium speed, gradually adding the hot browned butter until it is thoroughly incorporated. Increase the mixer speed to high to finish combining the potato and butter.

Place the whipped potato in a covered dish to keep warm.

The Potato Crisp

Heat deep fat fryer according to manufacturer’s instructions. Peel skin from potato and attaCh to potato peeler. Peel potato into one Continuous ribbon and set aside. Spray Copper pipe with cooking spray, then wrap with parChment paper. Wind peeled potato around full length of pipe and fasten loose end with Clothes pin. Fry in hot oil until crisp. Remove and cool. Wrap exposed end of pipe with a tea towel then twist and carefully pull until parchment loosens itself from pipe. Remove potato crisp from parchment and set aside.

Grilled Asparagus

Snap off the ends of asparagus where they naturally want to break, and run tips under cold water. Pat asparagus dry and brush lightly with olive oil, season with salt and pepper. Grill until tender.

The Plate!

Ladle 1/4 C. of warmed oxtail jus onto a plate. Place the potato collar towards the back of the plate and fill with whipped potatoes. Fan 4 asparagus aross the plate. Place grilled tenderloin offset on the asparagus and top with a spoonful of caramelized onion. Top potatoes with a sprig of fresh thyme.

Yields: 4 servings.

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