Braised Oxtail
Oxtail, braised with aromatics and red wine, yields a rich, tender, and exceptionally flavorful meat.
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Instructions
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Preheat oven to 300 F.
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Pat 3 to 4 pounds oxtail dry.
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In a Dutch oven, heat 1/2 cup canola oil over high heat. Sear oxtails until well browned on all sides, then remove and set aside.
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Reduce heat to medium. Add 2 to 3 diced onions and 2 to 3 crushed garlic cloves; sauté for 5 minutes until translucent.
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Deglaze the pot with 1 cup red wine, scraping up any browned bits.
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Return oxtails to the pot with stock. Add 1/4 cup tomato paste, 2 to 3 bay leaves, 1 teaspoon whole black peppercorns, 1 sprig fresh rosemary, 1/4 teaspoon Kosher salt, and 1 dash black pepper.
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Bring the liquid to a boil, then cover and transfer the pot to the preheated oven. Cook for 3 hours.
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Remove the pot from the oven and let the oxtails cool in the braising liquid. Ladle about 2 cups of the braising liquid, strain it, and skim any fat.
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In a separate saucepan, melt 1 tablespoon unsalted butter over medium-high heat. Stir in 1 tablespoon all-purpose flour to form a light brown roux over several minutes.
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Gradually whisk the strained hot cooking liquid into the roux. Simmer for 15 minutes until thickened, then strain to remove lumps and season to taste.
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Plate the oxtails and spoon the prepared sauce over them.