Steps:
- Preheat oven to 325°F.
- In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups). Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened.
- Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.
- Serve oxtails and sauce with celery root puree or mashed potatoes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Eshan Islam
[email protected]I'm new to cooking and this recipe was easy to follow. The oxtails were fall-apart tender and the sauce was rich and flavorful. I'll definitely be making this again.
Shan Jaan
[email protected]This dish is a bit time-consuming, but it's worth it. The oxtails were so tender and flavorful. I served it over rice and it was a delicious and satisfying meal.
Ayomide Lamikuti
[email protected]I've been cooking oxtails for years and this is the best recipe I've ever tried. The wine and spices really elevate the flavor of the meat. I highly recommend this recipe.
LaSha' Williams
[email protected]This was my first time cooking oxtails and this recipe made it easy. The instructions were clear and concise and the results were amazing. The oxtails were fall-apart tender and the sauce was divine.
Shahwaiz Malik
[email protected]I was hesitant to try this recipe because I'm not a big fan of oxtails. But I'm so glad I did! The meat was incredibly tender and the sauce was delicious. I'll definitely be making this again.
Ali Mujtaba
[email protected]This dish is a true comfort food. The oxtails were fall-apart tender and the sauce was rich and flavorful. I served it with mashed potatoes and it was a hit with my family.
Mizan Miah
[email protected]I've tried many oxtail recipes and this one is definitely one of the best. The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I highly recommend this recipe.
Ganesh Yadav
[email protected]This recipe is a bit time-consuming, but it's worth it. The oxtails were so tender and flavorful. I served it over rice and it was a delicious and satisfying meal.
Jewel Miah
[email protected]I made this dish for a special occasion dinner and it was a huge success. The oxtails were cooked perfectly and the sauce was rich and flavorful. My guests raved about it.
Peet Pelser
[email protected]This was my first time cooking oxtails and I was a little intimidated. But this recipe made it easy. The instructions were clear and concise and the results were amazing. The oxtails were fall-apart tender and the sauce was divine.
Paul Doven
[email protected]I've been cooking oxtails for years and this is the best recipe I've ever tried. The wine and spices really elevate the flavor of the meat. I highly recommend this recipe.
Basith bary
[email protected]I'm not a huge fan of oxtails, but I decided to give this recipe a try. I'm so glad I did! The meat was incredibly tender and the sauce was delicious. I'll definitely be making this again.
Manuel Solis
[email protected]This red wine braised oxtails recipe is a keeper! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.