Oxtails Braised with Red Wine
Ingredients
4 1/2 to 5 pounds oxtails, cut into 1 1/2 inch lengths
1 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon freshly ground allspice
1/3 cup all-purpose flour
3 tablespoons olive oil
3 large carrots, halved
5 potatoes, sliced into wedges
4 cloves garlic, crushed
1 1/2 cups dry red wine ( we use Cabernet Sauvignon)
3 to 4 sprigs each: fresh thyme, rosemary, oregano (or 1/2 teaspoon each dried)
2 cups beef broth
Instructions
- Heat oven to 325 degrees F.
- Pat oxtail pieces dry.
- Mix flour, salt, pepper and allspice in a zippered food bag. Add a few pieces of oxtail at a time; shake to coat well. Transfer to a plate while you coat the remaining pieces.
- Heat oil in a large, heavy-bottom Dutch oven set over medium heat. Add oxtails, in batches, in single uncrowded layer. Cook, turning occasionally, until nicely browned on all sides, about 15 minutes; transfer to a plate. Repeat to brown all the meat.
- Pour off all but 1 tablespoon fat; stir carrots and potatoes into pan drippings. Cook and stir, 3 minutes.
- Stir in garlic and red wine, scraping up all the browned bits from the bottom of the pan. Boil gently to reduce the wine slightly, about 5 minutes.
- Return the browned meat to the pot. Stir in the herbs and broth. Heat to a boil. Cover the pan tightly; place it in the oven. Bake, stirring once or twice, until the meat is nearly tender, 2 to 2 1/2 hours.
- Taste the pan juices (which will have thickened nicely from the flour); season with additional salt and pepper. Reduce the sauce further if needed; discard the herb sprigs.
- Serve over cooked noodles in wide serving bowls. Sprinkle with parsley.
Notes
Slow cooker: Prepare the recipe through Step 4. Put browned meat, herbs and beef broth into a slow cooker. Set it to LOW and cook until meat is nearly tender, 6 to 8 hours. Add carrots and potatoes.
Continue to cook until vegetables are fork tender, about 1 to 2 hours more.
Photo credit: jeffreyw on Foter.com / CC BY
Find it online: https://simplygreatrecipes.com/oxtails-braised-with-red-wine/
