RED-WINE-BRAISED OXTAILS
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
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
OXTAILS IN RED WINE SAUCE
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
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.
OXTAIL STEW WITH RED WINE AND ROOT VEGETABLES
Hearty, grass-fed oxtail in a rich, savory red wine base with root vegetables... The perfect antidote to a winter blizzard. Worth the effort; oxtail is special! Garnish with sour cream, if desired.
Provided by METG
Categories Soups, Stews and Chili Recipes Stews Beef
Time 5h55m
Yield 8
Number Of Ingredients 14
Steps:
- Bring oxtails to room temperature and pat dry with paper towels. Sprinkle with salt and pepper.
- Heat 1 1/2 tablespoons coconut oil in a cast iron skillet over medium-high heat. Sear oxtails, until lightly browned, 3 to 5 minutes per side, then remove from the skillet.
- Add carrots, celery, and onion to the pan. Saute until tender, 5 to 7 minutes, then remove from the skillet.
- Pour 1/2 cup red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Simmer for 1 to 2 minutes. Return oxtails and vegetables back to the skillet. Cover, reduce heat to low, and sweat the mixture until juices have been released, about 20 minutes.
- Combine remaining wine, beef broth, garlic, bay leaves, and thyme in a slow cooker. Add oxtail-vegetable mixture and cook on High until meat is fork-tender, 3 to 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Toss turnips and parsnips with remaining 1 1/2 tablespoons coconut oil and season with salt and pepper. Place in a roasting pan.
- Roast in the oven until tender and lightly browned, 45 minutes to 1 hour.
- Remove oxtails from the slow cooker. Pull meat away from the bones, shredding meat and discarding any bits of fat and gristle. Pour liquid from the slow cooker through a mesh strainer into a bowl, pressing against the vegetable solids to mash them and push them through.
- Return strained liquid to the slow cooker and cook on High until reduced by about half, 30 to 45 minutes. Add roasted vegetables, oxtail meat, and parsley. Cook on Low until flavors have blended, 30 minutes to 1 hour.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 15.3 g, Cholesterol 46.8 mg, Fat 11.2 g, Fiber 3.6 g, Protein 15 g, SaturatedFat 6.9 g, Sodium 339.7 mg, Sugar 5.6 g
OXTAILS IN RED WINE SAUCE
Make and share this Oxtails In Red Wine Sauce recipe from Food.com.
Provided by Normaone
Categories Meat
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy Dutch oven on high heat.
- Season oxtails with salt and pepper.
- Brown on all sides.
- Transfer to platter.
- Add celery, carrots, leeks, onion.
- and garlic to pot.
- Saute until golden brown, about 8 minutes.
- Place oxtails on top.
- Add wine, thyme, parsley, cloves, and bay leaves.
- Boil until liquid is reduced by half, about 15 minutes. Add chicken broth.
- Cover tightly and simmer until meat is tender-about 1+1/2 hours.
- Remove oxtails from liquid.
- Tent with foil and keep warm.
- Strain cooking liquid.
- Skim fat from surface.
- Reserve 2 T fat.
- In a medium saucepan heat fat over medium heat.
- Add flour and stir until mixture browns, about 10 minutes.
- Whisk in cooking liquid.
- Simmer until sauce is reduced to 2 cups, stirring often, about 45 minutes.
- Season to taste with salt and pepper.
- Return oxtails to sauce.
- Heat on low until serving temperature.
Nutrition Facts : Calories 374.8, Fat 12.3, SaturatedFat 2, Sodium 163, Carbohydrate 26.4, Fiber 3, Sugar 6.7, Protein 8.4
OXTAIL RAGU
Richly browned oxtail sections are simmered low and slow in a rich tomato sauce until the meat comes off the bones-- this oxtail ragu is almost foolproof. The only way to screw up this incredibly succulent cut of beef is to not cook it long enough.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 5h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold the oxtails in a single layer.
- Place chopped onions and garlic in prepared pan. Rub oxtail sections with olive oil; season with salt and freshly ground black pepper. Arrange on top of onions. Roast in preheated oven for 25 minutes. Turn oxtails and continue roasting until well browned, another 20 to 35 minutes. Remove pan from oven.
- Pour in wine vinegar, tomato sauce, chicken stock or water, rosemary, thyme, oregano, salt, and red chili flakes to the baking pan; stir. Pour the entire mixture into a large pot. Place over medium-high heat until sauce begins to simmer. Cover; reduce heat, and simmer over low heat until meat easily separates from the bone and is very tender, about 4 to 5 hours. Skim off fat before serving.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 19.2 g, Cholesterol 221.4 mg, Fat 30.8 g, Fiber 4.3 g, Protein 65.1 g, SaturatedFat 11.7 g, Sodium 3307.4 mg, Sugar 12.1 g
More about "oxtails in red wine sauce recipes"
SUNDAY SUPPER: RED WINE AND TOMATO BRAISED OXTAILS …
From seriouseats.com
5/5 (1)Total Time 3 hrs 25 minsCategory Entree, DinnerCalories 614 per serving
STEWED OXTAIL IN RED WINE - CHRISTINE'S RECIPES
From en.christinesrecipes.com
SLOW BRAISED OXTAIL - SIMPLY DELICIOUS
From simply-delicious-food.com
BRAISED OXTAILS WITH RED WINE SAUCE - EDIBLE KENTUCKY …
From ediblekentucky.ediblecommunities.com
OXTAIL STEW WITH RED SAUCE | I HEART RECIPES
From iheartrecipes.com
SMOKED OXTAILS WITH RED WINE SAUCE - ARMADILLO PEPPER
From armadillopepper.com
OXTAIL STEW IN RED WINE WITH ROASTED POTATOES RECIPE - THE …
From thespruceeats.com
SLOW COOKED OXTAIL IN RED WINE – STEAK KING
From steak-king.com
BEST OXTAIL RECIPES
From allrecipes.com
OXTAILS IN RED WINE SAUCE RECIPE - RECIPELAND.COM
From recipeland.com
WINE BRAISED OXTAIL RECIPE - COOKING THERAPY
From cooking-therapy.com
KERRI-ANN’S KRAVINGS RED WINE BRAISED OXTAIL RECIPE
From jamaicans.com
RED WINE-BRAISED OXTAILS RECIPE -SUNSET MAGAZINE
From sunset.com
JAMAICAN OXTAIL RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
INSTANT POT RED WINE OXTAIL STEW - MARY'S HAPPY BELLY
From maryshappybelly.com
WINE-BRAISED OXTAILS RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love