Description
This is a perfect dish on a cold winter day. It takes time and a little bit of effort but is well worth it. The oxtails are so tender and the red wine gives this dish a wonderful flavor.
Ingredients
- 2 (750 milliliter) bottles dry red wine
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 5 pounds beef oxtail, cut into pieces
- ΒΌ cup butter, divided
- 5 shallots, chopped
- 5 cloves garlic, chopped
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 sprigs flat-leaf parsley
- 5 cups beef broth
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile
- combine the flour
- garlic powder
- onion powder
- salt
- and pepper in a large bowl. Dredge the oxtail in the seasoned flour
- and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides
- about 10 minutes.
- Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots
- garlic
- onion
- carrots
- and celery. Cook and stir until the vegetables have softened
- about 10 minutes. Stir in the thyme
- bay leaf
- parsley
- beef broth
- and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer
- then bring to a boil.
- Cover with a tight fitting lid or aluminum foil
- then bake in preheated oven until the oxtail is very tender and nearly falling off the bone
- 3 to 3 1/2 hours.
- Once the oxtail is tender
- remove the meat to a serving dish
- cover
- and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Servings: 6