Ingredients
This base recipe yields 4 servings. Adjust servings below to scale ingredient quantities automatically.
Base recipe = 4 servings.
- 2000 g beef oxtail, cut into segments
- 150 g yellow onion
- 300 g carrots
- 60 g celery
- 300 g button mushrooms
- 40 ml extra virgin olive oil
- 30 g tomato paste
- 40 g beef demi-glace
- 9 g garlic
- 1 g laurel/bay leaves
- 300 ml white wine
- 28 g Italian parsley
- 300 g green peas
- 300 g rice pilaf (dry rice equivalent)
Method
- Marinate the oxtail overnight with wine and aromatics for deeper flavor.
- Sear the oxtail segments until richly golden on all sides.
- Build a vegetable base with onion, carrots, celery, mushrooms, garlic, and olive oil.
- Add tomato paste and beef demi-glace, then deglaze with the marinade and reduce.
- Return the oxtail to the pot, cover tightly, and braise at 325°F / 165°C for about 2 hours until tender.
- Finish the sauce, fold in the vegetables, and serve with green peas and rice pilaf.
Chef’s Note: Oxtail rewards patience. The slow braise melts the connective tissue into the sauce, creating a rich, glossy texture that pairs beautifully with peas, rice pilaf, and a structured red wine.
HACCP – Recipe Control (Beef)
| Step | Control | Temp | Action |
|---|---|---|---|
| Receiving | Refrigerated | <40°F / 4°C | Reject if above |
| Cooking | Internal | 165°F / 74°C | Continue cooking |
| Holding | Hot hold | >140°F / 60°C | Reheat or discard |
Secondi – Master HACCP Reference
| Protein | Cook Temp | Hot Hold | Cold Store |
|---|---|---|---|
| Beef | 145–165°F / 63–74°C | >140°F / 60°C | <40°F / 4°C |
| Poultry | 165°F / 74°C | >140°F / 60°C | <40°F / 4°C |
| Pork | 145°F / 63°C | >140°F / 60°C | <40°F / 4°C |
Cost & Food Cost %
Cost per portion: $9.50
Food Cost %: 22.6%
| Calories | 780 kcal |
| Fat | 38 g |
| Carbohydrates | 34 g |
| Protein | 58 g |
| Sodium | Varies with stock, demi-glace, and seasoning |