Braised Oxtails Recipe

The tender cut of meat, oxtail is mildly flavored with dry red wine, then baked slowly in preheated oven until juicily tender and served topped with the braising sauce. It’s fantastic for the dinner party ideas when paired with a sautéed green beans.

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RecipeSavants.com The tender cut of meat, oxtail is mildly flavored with dry red wine, then baked slowly in preheated oven until juicily tender and served topped with the braising sauce. It’s fantastic for the dinner party ideas when paired with a sautéed green beans. Smart Recipes, American Recipes, Beef Recipes, Recipes Beef American Braised Oxtails

PT4H20M Serves 6 Ingredients: 2 750 ML Bottles Dry Red Wine 1 Cup All-Purpose Flour 1 Teaspoon Garlic Powder 1 Teaspoon Onion Powder 1.5 Tablespoon Salt & Ground Black Pepper 5 Pound Beef Oxtail 0.25 Cup Butter 5 Shallots 5 Cloves Garlic 1 Onion 2 Carrots 2 Celery Ribs 2 Fresh Thyme Sprigs 1 Bay Leaf 2 Flat-Leaf Parsley Sprigs 5 Cups Beef Broth Preheat oven to 325 degrees. In a large pan, add red wine over medium-high heat and simmer until reduced by half. Meanwhile, in a large bowl, mix together flour, onion powder, garlic powder, salt and black pepper. Add oxtail and coat with flour mixture evenly. Then, shake off excess. In a roasting pan, melt 1 tablespoon of butter over medium-high heat and sear oxtail for about 10 minutes. Transfer oxtails to a bowl and keep aside. In the same pan, melt 1 tablespoon of butter over medium-low heat and cook carrots, onion, celery, shallots and garlic for about 10 minutes. Add bay leaf, parsley, thyme, beef broth and cooked red wine and stir to combine. Place cooked oxtail pieces over vegetables in a single layer and bring to a boil. Remove from heat and immediately, cover with a lid tightly. Transfer the pan to the oven and bake for about 3-3 1/2 hours. Remove from oven and transfer the meat to a serving dish. With a piece of foil, cover the dish to keep warm. Through a mesh strainer, strain the cooking liquid into a pan over medium-high heat and cook until sauce reduces to 2 cups. Add remaining 2 tablespoons of butter and whisk until melted and smooth. Pour sauce over oxtail and serve immediately.