Braised Oxtail Recipes

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BRAISED OXTAILS IN RED WINE SAUCE



Braised Oxtails in Red Wine Sauce image

This is a perfect dish on a cold winter day. It takes time and a little bit of effort but is well worth it. The oxtails are so tender and the red wine gives this dish a wonderful flavor.

Provided by Anonymous

Categories     100+ Everyday Cooking Recipes

Time 4h30m

Yield 6

Number Of Ingredients 16

2 (750 milliliter) bottles dry red wine
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
5 pounds beef oxtail, cut into pieces
¼ cup butter, divided
5 shallots, chopped
5 cloves garlic, chopped
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 sprigs fresh thyme
1 bay leaf
2 sprigs flat-leaf parsley
5 cups beef broth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
  • Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
  • Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
  • Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.

Nutrition Facts : Calories 891.1 calories, Carbohydrate 36.4 g, Cholesterol 228.4 mg, Fat 33.9 g, Fiber 2.7 g, Protein 64.6 g, SaturatedFat 15.8 g, Sodium 1132.4 mg, Sugar 5.6 g

ROMAN BRAISED OXTAIL



Roman Braised Oxtail image

This classic Roman dish, a.k.a. coda alla vaccinara, is as luscious as short ribs-and, thanks to Tony Mantuano's recipe, just as easy to make. Just brown the oxtails, an affordable cut from the tail of a cow, then braise until tender.

Provided by Tony Mantuano

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 13

1 carrot, peeled
1/2 large yellow onion
4 ribs celery, divided, use the softer inner ribs
1/4 cup extra-virgin olive oil
4 ounces pancetta, thinly sliced
3 pounds oxtail
Sea salt and freshly ground black pepper
1 1/2 tablespoons tomato paste
1 1/2 cups white wine
3 cups tomato purée
1/8 teaspoon ground cinnamon
1/8 teaspoon cocoa powder
3 sprigs marjoram

Steps:

  • Preheat oven to 325 degrees F. Set a roasting pan over medium heat. Peel and dice the carrot, onion, and half the celery (including leaves). Add oil to the roasting pan, followed by the vegetables and the pancetta. Cook, stirring, until vegetables are soft and pancetta begins to crisp up, 15 minutes.
  • Season oxtail with salt and pepper on both sides. Nestle into the roasting pan alongside the vegetables in an even layer to brown. Brown 5 minutes per side, then continue cooking another 5 minutes.
  • Remove oxtails to a platter. Add tomato paste to the roasting pan, and stir to deglaze, 1-2 minutes. Increase the heat to medium-high, add wine, and stir, making sure to scrape up all of the brown bits from the bottom, 1-2 minutes. Add tomato purée, cinnamon, and cocoa powder. Place oxtails back in the pan in a single layer. Braise in the oven, uncovered, 1½ hours. (Oxtails will be braised for a total of 2 hours or more.)
  • After 1½ hours, remove oxtails from oven. Slice remaining celery stalks (including leaves) into 3-inch-by-¼-inch strips. Add celery and marjoram. Turn oxtails over. Place back in the oven to braise for 30 minutes more.
  • Oxtails are done when the meat is fork tender. To serve, place oxtails on a large platter with the sauce and the celery. Serve immediately.

BRAISED OXTAIL



Braised Oxtail image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 15

6 pounds oxtails (1-inch cut)
2 tablespoons olive oil, not extra virgin
3 cups onions, medium dice
1 cup scallions, sliced
1/2 cup garlic, sliced
1/2 cup olive oil
2 teaspoons fresh ground pepper
8 sprigs thyme
Water
1 1/2 teaspoon cloves, whole
1 1/2 teaspoon allspice, whole
2 cups tomatoes, seeded and chopped
1 1/2 cups red peppers, chopped
Salt
1 Scotch Bonnet pepper, seeded and chopped

Steps:

  • Toss the ingredients together in a large bowl, cover, and refrigerate overnight.
  • Take oxtails out of marinade and reserve onion mixture. In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion mixture and thyme. After the onions and thyme are sauteed return oxtails to braiser and add enough water to cover 1/4 of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid. Season with salt, cover, and put into a preheated 350 degree oven for 1 hour. Then add tomatoes, red and Scotch Bonnet peppers. Stir well and return pot to the oven for half an hour or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.

BRAISED OXTAILS RECIPE



Braised Oxtails Recipe image

Oxtails are one of the most flavorful beef cuts. A long braise in the oven makes the meat so tender it falls off the bones.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Dinner

Time 2h40m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
3 1/2 pounds oxtails
1 medium onion (chopped)
4 garlic cloves (finely chopped)
4 carrots (peeled and cut diagonally into 1/2-inch pieces)
1 (14- to 16-ounce) can tomatoes (diced)
3/4 cup chicken broth
1 1/2 teaspoons ground ginger
3/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground allspice

Steps:

  • Gather the ingredients.
  • Heat the oven to 275 F. In a nonreactive 5-quart Dutch oven , heat the olive oil over medium heat until very hot, but not smoking. Brown the oxtails in batches, for 5 minutes per batch. Using a slotted spoon, transfer oxtails to a bowl once they've browned.
  • Add the onions and garlic to the pan and cook until tender, or about 7 minutes.
  • Stir in the carrots and the tomatoes with their juice.
  • Add the broth, ginger, salt, ground red pepper, and allspice. Bring to a boil.
  • Stir in the browned oxtails.
  • Cover the pot and place it in the preheated oven. Bake until the meat is tender, about 2 hours.
  • With a slotted spoon, transfer oxtails to a warm platter. Skim and discard fat from pot liquid. Pour juice over meat and serve. Enjoy!

Nutrition Facts : Calories 1042 kcal, Carbohydrate 11 g, Cholesterol 366 mg, Fiber 3 g, Protein 109 g, SaturatedFat 23 g, Sodium 882 mg, Sugar 5 g, Fat 60 g, ServingSize 4 servings, UnsaturatedFat 0 g

BRAISED OXTAIL



Braised Oxtail image

I'm so glad oxtails are back in British supermarkets, after the mad cow scares. This is by my daughter's request. She's always turned her nose up at it but after having it at a friend's house, loves it. The recipe comes from Mrs Beeton's Family Cookbook. After browning the meat and onions,I bung it in the slow cooker and leave it on all day. Serve with mashed potatoes and veg.

Provided by Sherrie-pie

Categories     Stew

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 kg oxtails
50 g beef drippings (OK, I use olive oil)
2 medium onions, sliced (200g approx)
25 g plain flour
500 ml water or 500 ml beef stock
salt and pepper
bouquet garni
2 cloves
1 leaf mace
1/2 lemon, juice of

Steps:

  • Wash oxtail, dry it thoroughly, trim off excess fat. Joint it if necessary. Divide the thick parts in half.
  • Heat the dripping in a stewpan. Fry the pieces of oxtail until browned all over, then remove them from the pan and put to one side. Fry the onions slowly until browned. Stir in the flour and cook for 1 - 2 minutes. Gradually add the water or stock, then add the seasoning, bouquet garni and spices and stir until boiling. Return the pieces of oxtail to the pan, cover with a tight-fitting lid, reduce the heat and simmer gently for 2 1/2 - 3 hours. Remove the meat and arrange it on a warmed serving dish. Add the lemon juice to the sauce and re-season if required. Strain the sauce and pour it over the oxtail. Garnish with bread croutons, julienne striped of cooked carrot and turnip.

Nutrition Facts : Calories 53, Fat 0.1, Sodium 4.3, Carbohydrate 12, Fiber 1, Sugar 2.5, Protein 1.3

BRAISED OXTAILS



Braised Oxtails image

Don't let the sound of "ox tails" turn you off. This dish will surpise you. Ox tails have a lot of flavor and surprisingly a lot of meat.I came up with this recipe on my own, so my measurement are not exact( I kinda just add a little of this and a little of that). Feel free to alter this to your own taste. THis is one of my families favorites. Its kinda like pot roast except it has more flavor. This is good served on a bed of rice or along side of some mashed potatoes that has the gravy on top of it.

Provided by L. Duch

Categories     Meat

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs oxtails
1 (12 ounce) can beer
1 onion, chopped
1 -2 carrot, chopped
1 -2 stalk celery, chopped
salt and pepper (to taste)
1 -2 garlic clove, minced
1 bouillon cube
3 tablespoons oil
2 tablespoons cornstarch
water

Steps:

  • Season ox tails with salt, pepper and garlic powder.
  • Heat oil in bottom of large pot.
  • Brown tails on all sides.
  • Remove tails and add chopped vegatables to pot and saute until tender.
  • Add the tails back into pot then pour beer over mixture, deglazing all the brown bits off the bottom of pan.
  • Drop a bullion cube inches.
  • Cover and simmer for about 2 hours or until tails are tender.
  • If desired, thicken juices with cornstarch and water mixture.

Nutrition Facts : Calories 166.2, Fat 10.4, SaturatedFat 1.6, Cholesterol 0.1, Sodium 176.2, Carbohydrate 11.8, Fiber 1, Sugar 2.2, Protein 1.1

WINE-BRAISED OXTAIL



Wine-Braised Oxtail image

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

2 1/2 teaspoons coarse kosher salt, more as needed
2 teaspoons black pepper
1/2 teaspoon ground allspice
5 pounds beef oxtails, patted dry
2 tablespoons extra-virgin olive oil
4 shallots, peeled, trimmed and sliced lengthwise 1/4-inch-thick
4 large carrots, peeled and cut into 3-inch lengths
2 small or 1 large celeriac, peeled and cut into 2-inch chunks
1 tablespoon tomato paste
6 large garlic cloves, finely chopped
1 bottle (750 milliliters) dry red wine
1 cup chicken stock
5 parsley sprigs, plus 1/4 cup chopped parsley leaves
2 rosemary branches
2 bay leaves
Grated zest of 1 lemon
Torn celery leaves, for garnish (optional)

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

BRAISED OXTAIL STEW



Braised Oxtail Stew image

This braised oxtail stew is my family's favorite dish. It is hearty and perfect on a cold winter day to enjoy with family and friends. You are guaranteed to get compliments, and have the plates licked clean.

Provided by fed1999

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h40m

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil
3 pounds beef oxtail
3 medium carrots, diced
2 stalks celery, diced
1 large onion, diced
4 cloves garlic, chopped
2 teaspoons chili powder
1 teaspoon ground black pepper
4 cups beef stock
1 cup dry red wine
3 tablespoons all-purpose flour
3 leaf (blank)s bay leaves
1 cup sliced fresh mushrooms

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat oil in a cast iron casserole dish over medium-high heat. Add oxtail and brown on all sides, about 10 minutes. Transfer oxtail to a plate.
  • Add carrots, celery, onion, garlic, chili powder, and pepper to the casserole. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add oxtail back to the casserole, then add beef stock and red wine. Bring to a boil.
  • Stir in flour and simmer until sauce has thickened, about 3 minutes. Add bay leaves and submerge in the sauce. Add mushrooms.
  • Bake, covered, in the preheated oven until meat is tender and falling off the bone, about 2 hours. Serve in the casserole dish.

Nutrition Facts : Calories 681.9 calories, Carbohydrate 13.7 g, Cholesterol 249.7 mg, Fat 33.8 g, Fiber 2.5 g, Protein 73.6 g, SaturatedFat 13.4 g, Sodium 534.1 mg, Sugar 5.2 g

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