Savory braised oxtails are a dish that embodies comfort and depth of flavor. Slow-cooked to perfection, oxtails become tender and juicy, infused with rich, aromatic herbs and spices. This recipe highlights the natural flavors of the meat while creating a luxurious, herb-infused sauce that elevates the dish.
Ingredients
• 2 to 3 pounds of oxtails, trimmed
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 cup red wine
• 3 cups beef broth
• 1 tablespoon tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
Instructions
Prepare the oxtails: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the oxtails in batches, searing each side until browned. Remove the oxtails and set them aside.
Cook the vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables for about 5 minutes, or until they soften and begin to caramelize.
Add garlic and tomato paste: Add the garlic and cook for 1–2 minutes until fragrant. Stir in the tomato paste and let it cook for an additional 2 minutes, allowing the paste to deepen in color.
Deglaze with red wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce by half, about 5 minutes.
Add broth and oxtails: Return the oxtails to the pot, nestling them into the vegetables and sauce. Pour in the beef broth, ensuring the oxtails are mostly covered. Add the thyme and bay leaves. Bring to a simmer, then cover and reduce heat to low. Let it braise for 3–4 hours, or until tender.
Blend the sauce: After braising, remove the oxtails from the pot and set them aside. Discard the thyme sprigs and bay leaves. Using an immersion blender or regular blender, purée the sauce until smooth. If the sauce is too thin, let it simmer uncovered for 10–15 minutes to thicken.
Adjust seasoning and finish: Taste the sauce and adjust with salt and pepper. Return the oxtails to the pot, ensuring they are well coated in the sauce. Let them simmer for another 10 minutes before serving.
How to Make
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