Oxtail is a tough cut of meat and requires a LONG and SLOW braise to make the meat super tender. In this recipe, the oxtails are braised in red wine for several hours. Serve with roasted potatoes and sauteed green beans. Smart Recipes, American Recipes, Beef Recipes, Recipes Beef American Braised Oxtails Braised Oxtails Recipe | RecipeSavants.com PT4H20M Serves 6 Ingredients: 5 Pounds Beef Oxtail 2 750 ML Bottles Dry Red Wine 2 Carrots 2 Celery Ribs 1 Cup All-Purpose Flour 1 Teaspoon Onion Powder 1 Teaspoon Garlic powder 1.5 Tablespoon Salt & Ground Black Pepper 0.25 Cup Butter 1 Onion 5 Shallots 5 Cloves Garlic 1 Bay Leaf 2 Flat-Leaf Parsley Sprigs 2 Fresh Thyme 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.

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