Oxtail With Red Wine Potjie Recipes

OXTAIL WITH RED WINE POTJIE

Oxtail With Red Wine Potjie image

Make and share this Oxtail With Red Wine Potjie recipe from Food.com.

Provided by L. Duch

Categories Stew

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs oxtails, cut into sections
2 tablespoons all-purpose flour
2 tablespoons cooking oil
1 large onion, chopped
1 garlic clove, crushed
2 bay leaves
2 teaspoons salt
fresh ground black pepper
1/2 teaspoon dried rosemary or 2 teaspoons fresh rosemary
1 cup dry red wine
1 cup meat stock
2 leeks, sliced
2 carrots, quartered
2 stalks celery, cut into chunks

Steps:

1. Coat oxtail with flour and brown in heated oil.
2. Add bay leaves, salt pepper and rosemary to meat, and pour heated wine and stock itno pot. Stir once, then cover with lid and simmer slowly for 2.5-3 hours or until meat is tender. Only open the lid to replenish with heated wine or meat stock if necessary.
3. Arrange leeks, carrots and celery on top of meat and simmer for further 15-30min.

Nutrition Facts : Calories 122.4, Fat 4.8, SaturatedFat 0.6, Sodium 808.3, Carbohydrate 12.2, Fiber 1.8, Sugar 3.6, Protein 1.3

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

Ingredients

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

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