With 4 good sized cuts of oxtail in the package that I braised, Sarah and I had enough leftover for a second meal. And what says a leftover good time like pizza. That’s right; this current pizza trend really does have no sign of stopping, and what with our recent lamb shank pizza being a success, I figured why not oxtail.
I wanted capture as much of the braising liquid flavour as possible for the pizza, so I poured all of the liquid (skimmed of any fat) into a pan and let it simmer over low heat. Coming back every few minutes to check on things, I used a whisk to keep the liquid moving and make sure nothing was burning on the bottom. Eventually, after what seemed like hours (it really wasn’t), I had less than 1/3 cup of liquid. And it was thick. Like awesome sauce thick. Just check out the spoon test above. Rich and meaty, this jus had gone to another level it seemed. I tossed the two remaining oxtails in the sauce to warm a bit, before shedding the meat with my fingers (ouch!) and putting the meat back in while I prepped the dough.
Having enough pizza dough in my fridge to bake for an army, I simply went though my stash and pulled out a package of PRNN earlier in the day. Which for those not in my fridge or brain, means Peter Reinhart Neo Neapolitan. This pizza dough is just one of many Peter has listed in his book American Pie and it has been a favourite of mine. Light and crispy, I figured it would lend it self nicely to the minimal ingredients. Topping the pie with a bit of pizza sauce, I added fresh mozzarella (I love this stuff, so wet and glorious), thinly sliced mushrooms, and the now heaping pile of warmed oxtail. I finished it with a drizzle of jus and tossed it into the oven (550) for about 7 minutes. Hearty, filing, & fun.