Recipes 

Oat Risotto with Oxtail Roasted Shallot and Parsnips

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Anson Mills Oat Risotto with Oxtail Roasted Shallot and Parsnips

A savory porridge of heirloom steel cut oats simmered risotto-style and served with rich, braised oxtail by chef and restaurateur Hugh Acheson.

By by All-Clad & Chef Hugh Acheson

Serves

Makes 6 servings

Ingredients

Ox Tail:

  • 2 pounds oxtails cut into thick joints, trimmed of excess fat

  • ½ teaspoon Kosher salt

  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • 1 medium yellow onion, peeled and diced into large pieces (1″ x 1″)

  • 2 medium carrots cut into 1-inch lengths

  • 1 cup largely diced celery

  • 1 head of garlic, cut in half

  • Bouquet garni (with marjoram, thyme, and parsley)

  • 3 cups chicken stock

Oat Risotto:

  • 1 tablespoon plus 1 teaspoon unsalted butter

  • 3 shallots, peeled and quartered

  • 3 cups chicken stock

  • 1 tablespoon olive oil

  • 1 leek, cleaned and finely cut into half moons

  • 1 cup  steelcut oats, (if you use instant oatmeal with this you are so fired)

  • ¼ cup good red wine

  • ½ teaspoon Kosher salt

  • ¼ cup Parmigiano-Reggiano cheese, grated very finely

  • 2 peeled parsnips, shaved with a mandolin to paper thin rounds

Procedure

A savory porridge of heirloom steel cut oats simmered risotto-style and served with rich, braised oxtail by chef and restaurateur Hugh Acheson.

For the Oxtails:

Heat an All-Clad 4-Quart Weeknight Pan over medium-high heat. Meanwhile, season the oxtails with the salt. Pour the olive oil into the pan and then add the oxtail pieces to sear for two minutes, then turn them and sear for another two minutes. Meanwhile, place a pressure cooker over medium heat and add the butter. When the butter has melted add the onion and cook for five minutes, before adding the carrots, celery, garlic and herbs. Cook for five minutes longer and then add the red wine. Reduce the liquid by half.

Next, add the chicken stock and the seared oxtail pieces. Seal the top of the pressure cooker, turn heat to high and when the pressure is built up in the pot, reduce to medium heat and cook for 45 minutes. Cool the pressure cooker by running it under cold water until the steam lock disengages and then open the lid, and remove the oxtail to a tray to cool. Strain the liquid from the solid vegetables, discarding the solids but keeping the braising liquid. Pour the braising liquid into a small pot and place over medium heat and reduce the liquid to 1 cup.

When the oxtails have cooled enough to handle, pick them for the lovely braised meat, discarding the bones and cartilage. Set the oxtail meat aside. Clean the All-Clad pan for later use.

For the Oat Risotto:

Preheat oven to 400°F.

Place a small All-Clad fry pan over medium heat, add butter, then shallots. Sauté for five minutes, then finish in the oven for 15 minutes. Set aside. Add chicken stock to the reserved braising liquid in an All-Clad 2-quart sauce pan over low heat. Preheat your clean sauté pan to medium. Add olive oil, then the leeks. Cook for five minutes, then add the oats. Stir well with a wooden spoon to coat the oats, then deglaze the pan with red wine. Cook down to almost dry. Add the stock, one cup at a time, stirring until dry between each cup of wine. Cook the oats for about 20 minutes, until they are tender but al dente. Season with the salt. Fold in butter, ½ of the parmigiano, oxtail and shallots. Garnish with the remaining cheese and the paper-thin parsnips.

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