Braised Oxtails In Red Wine Sauce Recipes

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RED-WINE-BRAISED OXTAILS



Red-Wine-Braised Oxtails image

An easy Red-Wine-Braised Oxtails recipe

Categories     Beef     Garlic     Herb     Vegetable     Bake     Braise     Valentine's Day     Winter     Gourmet

Yield Serves 6

Number Of Ingredients 14

Two 750-ml. bottles dry red wine (preferably Burgundy)
12 large oxtail pieces (about 6 pounds total)
1/2 stick (1/4 cup) unsalted butter
5 shallots
5 garlic cloves
2 medium carrots
2 medium leeks (white parts only)
1 medium onion
2 celery ribs
3 fresh thyme sprigs
3 bay leaves
1 bunch parsley stems
about 4 cups beef broth
Accompaniment: celery root puree or mashed potatoes

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.

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

OXTAILS IN RED WINE SAUCE



Oxtails in Red Wine Sauce image

This main dish, made by chef Bryan Webb of Hilaire in London; is terrific over mashed potatoes.

Provided by Bryan Webb

Yield Serves 4

Number Of Ingredients 14

3 tablespoons vegetables oil
4 to 4 1/2 pounds oxtails
4 celery stalks, chopped
2 carrots, chopped
2 leeks, chopped (white and pale green parts only)
1 onion chopped
6 garlic cloves, chopped
1 750-ml bottle dry red wine
12 sprigs fresh thyme
12 sprigs fresh parsley
8 whole cloves
4 bay leaves
5 cups chicken stock or canned low-salt broth
2 tablespoons all purpose flour

Steps:

  • Heat oil in heavy large Dutch oven over high heat. Season oxtails with salt and pepper. Add to Dutch oven and cook until brown on all sides, about 12 minutes. Transfer oxtails to platter. Add celery, carrots, leeks, onion and garlic to pot and sauté until golden brown, about 8 minutes. Arrange oxtails over vegetables. Add wine, thyme, parsley, cloves and bay leaves. Boil until liquid is reduced by half, about 15 minutes. Add stock. Bring to boil. Reduce heat. Cover Dutch oven tightly and simmer until meat is very tender, about 1 1/2 hours.
  • Remove oxtails from cooking liquid. Tent with foil to keep warm. Strain cooking liquid. Skim fat from surface and reserve. Transfer 2 tablespoons skimmed fat to heavy medium saucepan over medium heat. Add flour and stir until mixture browns, about 10 minutes. Whisk in cooking liquid. Simmer until sauce thickens enough to coat back of spoon and is reduced to 2 cups, stirring frequently, about 45 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Return oxtails to sauce, cover and refrigerate.)
  • Rewarm oxtails in sauce over low heat. Transfer to large bowl and serve.

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