Best 2 Wine Braised Oxtail Recipes
Indulge in the delectable flavors of Wine-Braised Oxtail, a classic dish that tantalizes the senses with its rich, savory, and fall-off-the-bone tender meat. This culinary masterpiece is a testament to the art of slow cooking, where oxtails are lovingly braised in a symphony of red wine, aromatic vegetables, and a medley of herbs and spices. The result is a dish that is both comforting and elegant, perfect for a special occasion or a cozy family dinner. With our carefully curated collection of recipes, you'll discover variations that cater to various dietary preferences and taste profiles. From the classic red wine braise to lighter versions featuring white wine or even a delightful oxtail stew, our recipes offer a range of options to suit your culinary desires.
Let's cook with our recipes!
WINE-BRAISED OXTAIL
Don't be scared off by oxtail just because you may never have cooked it before. It's as meaty and rich as short ribs, and just as straightforward to prepare. In this hearty braise, the meat is simmered in wine with carrots and celeriac. Feel free to substitute other vegetables for those roots. For example: mushrooms, celery stalks, turnips, rutabaga, winter squash chunks, and sweet potatoes would all be happy additions to the pot. Or leave the vegetables out and serve the whole thing over mashed potatoes, egg noodles or polenta. Like all braises, it can be made at least four days ahead, and gets better as it sits.
Provided by Melissa Clark
Categories dinner, main course
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine salt, pepper and allspice. Add oxtail to bowl and rub the mixture all over the meat. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- Heat an 8-quart Dutch oven, or a heavy soup pot with a lid, over medium-high heat. Add oil and warm through. Add as many oxtail pieces as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally, until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you've browned all the oxtail.
- Add shallot to the pan drippings and cook over medium heat until lightly caramelized, about 10 minutes. Add carrot and celery root and cook 5 minutes. Stir in tomato paste and two-thirds of the garlic (save the rest for garnish) and cook 1 minute.
- Heat oven to 325 degrees. Pour wine and stock into pot. Bundle parsley sprigs, rosemary branches and bay leaves with kitchen twine and drop into pot. Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.
- Return oxtail to pot and bring to a simmer. Cover pot and transfer to oven. Cook, turning oxtails every 30 minutes, until meat is fork tender, 3 to 3 1/2 hours.
- Transfer oxtails to a plate. Spoon off fat from surface of pan juices and discard (there will be a lot of it). Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Scatter mixture over oxtails and garnish with the celery leaves, if using, before serving.
Nutrition Facts : @context http, Calories 1210, UnsaturatedFat 37 grams, Carbohydrate 34 grams, Fat 75 grams, Fiber 7 grams, Protein 76 grams, SaturatedFat 29 grams, Sodium 1276 milligrams, Sugar 10 grams
WINE-BRAISED OXTAIL
Oxtail is cooked low and slow with red wine until tender and succulent. Peppery watercress is added at the last minute until it's just wilted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 7
Steps:
- Season oxtail generously with salt and pepper. In a large Dutch oven, heat oil over medium-high. Place flour in a shallow pie pan; season with salt and pepper. Dredge oxtail in flour mixture until coated all over, shaking off excess.
- Working in batches, sear oxtail in Dutch oven until well browned on all sides, about 15 minutes. Remove oxtail and set aside. Wipe out Dutch oven and return oxtail to pot. Add wine and enough water to cover oxtail halfway, about 3 cups. Bring to a simmer and cook, partially covered, turning oxtail to prevent drying out. After 3 hours, add additional 2 cups water if necessary. Continue cooking until meat is tender and pulls away from bone, 3 hours more.
- Remove oxtail and set aside. Pour cooking liquid into a fat separator. Allow fat to rise to top. Pour defatted cooking liquid back into pot. Cook over medium-high heat until reduced and thickened, about 15 minutes. Return oxtail to pot and stir in watercress. Cook until oxtail is heated through, about 5 minutes.
- Serve oxtail either on the bone or with meat removed from bone and transferred to a shallow dish. Pour reduced cooking liquid and watercress mixture over meat and serve immediately.
Tips:
- Choose the right oxtail: Look for oxtails that are meaty and have a good amount of fat. Avoid tails that are too thin or have a lot of bone.
- Brown the oxtail: Browning the oxtail before braising helps to develop flavor and color. Be sure to brown the oxtail in a hot pan over medium-high heat.
- Use a good quality wine: The wine you use in this recipe will have a big impact on the flavor of the dish. Choose a wine that you enjoy drinking and that has a good body.
- Simmer the oxtail for at least 2 hours: This will allow the meat to become tender and fall off the bone.
- Serve the oxtail with your favorite sides: Some popular sides for oxtail include mashed potatoes, rice, and vegetables.
Conclusion:
Wine-braised oxtail is a delicious and hearty dish that is perfect for a special occasion. The oxtail is braised in a flavorful sauce made with wine, beef broth, and vegetables until it is fall-off-the-bone tender. Serve it with your favorite sides and enjoy!
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