by Chef Matthew Krenz

Spring has officially sprung. Asparagus and strawberries have hit the markets, the weather is still completely undecided. We have arrived. I love braised meats, so leaving fall and winter feels like a bit of whiplash — going from osso buco straight to the grill. This dish is my way to merge the seasons without being overly heavy. Braised oxtail is glazed with a bit of horseradish mustard and fresh herbs to cut the unctuous nature of the cut and then paired with earthy beech mushrooms and fava beans to celebrate the arrival of one of the best seasons in the Carolinas. Cheers! 

Braised Oxtails
Makes 4-6 portions

6-8 oxtails
32 oz. beef stock
Salt, to taste
Pepper, to taste

1. Season your steak with salt and pepper.
2. Place in a crockpot on simmer and cook for 10-12 hours. Skim the fat off of the top layer, making sure to leave the braising liquid.
3. Once the oxtails are spoon tender, allow to rest for 20-30 minutes. 

Oxtail glaze
24 oz. braising liquid
2 oz. butter, cold
2 tbsp. horseradish mustard
2 tbsp. fresh oregano 
4-5 sprigs thyme, fresh
1 clove garlic, minced
½ shallot, minced
½ lemon, juice only

1. In a saucepot, reduce braising liquid by half.
2. Brown your butter, then add garlic and shallots and cook until fragrant. Stir in thyme and oregano.
3. Add the braising liquid and mustard, stirring to make sure it’s fully combined.
4. Add lemon juice to taste, then adjust seasoning as necessary.
5. Using a spoon, pour glaze over the oxtails.

Carrot Purèe 
3 carrots, peeled and roughly chopped
2 tbsp. butter, cold
1 tsp. ground turmeric
1 mandarin orange, juice only
Salt, to taste

1. Add carrots to a pot of salted water and bring to a boil, then reduce to a simmer until tender and cooked through.
2. Strain, reserving a cup of the liquid.
3. Place the carrots in a blender, add a quarter cup of liquid to start, and blend on high until smooth.
4. Add butter, turmeric and a pinch of salt.
5. Add a squeeze of orange juice and adjust seasoning as needed. If needed, add more of the reserved water to thin purée.
6. Serve immediately, or reserve and heat in a sauce pan when needed.

Fava Beans
Fresh fava beans (8-12 per plate)
2 tbsp. butter
1 clove garlic, minced
½ shallot, minced
Lemon juice
Salt to taste

1. Bring a pot of salted water to a rolling boil.
2. Peel the favas out of the pod.
3. Blanch for 30-45 seconds, until just tender then place in an ice bath.
4. Peel the outer skin off of the favas.
5. Melt your butter in a sauté pan, then your garlic and shallot and cook until fragrant.
6. Add a squeeze of lemon to get to a glaze. Add a splash of water if more liquid is needed.
7. Add your fava beans and cook until warmed through. Serve immediately.

Roasted Beech Mushrooms
4 oz. beech mushrooms, stems removed
1 tbsp. olive oil
Salt and pepper to taste

1. Preheat oven to 350°F.
2. Toss the mushrooms in olive oil, salt, and pepper and spread on a sheet pan.
3. Roast in the oven until golden brown and lightly crispy, about 15-20 minutes.
4. Serve immediately.

To serve:

1. Spoon your carrot purèe onto the plate and swirl into a circle.
2. Place your glazed oxtail in the center of the carrot purèe, then spoon the favas and beech mushrooms around the plate. 
3. Garnish with fresh thyme and small leaves of oregano. 
4. Serve immediately.

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