Red-Wine-Braised Oxtails
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
47
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Unsalted Butter5
Shallots2 medium
Carrot2 medium
Leek (white parts only)1 medium
Onion1 bunch
Parsley (stems)4 cups
Beef BrothDirections:
1
Preheat oven to 325°F
2
In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups)
3
Trim oxtails and pat dry
4
Season oxtails with salt and pepper
5
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
6
Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl
7
Coarsely chop shallots, garlic, carrots, leeks, onion, and celery
8
Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened
9
Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails
10
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
11
Transfer oxtails with a slotted spoon to a bowl and keep warm
12
Pour braising liquid through a fine sieve into a large saucepan and discard solids
13
Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter
14
Serve oxtails and sauce with celery root puree or mashed potatoes
15
Preheat oven to 325°F
16
In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups)
17
Trim oxtails and pat dry
18
Season oxtails with salt and pepper
19
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
20
Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl
21
Coarsely chop shallots, garlic, carrots, leeks, onion, and celery
22
Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened
23
Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails
24
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
25
Transfer oxtails with a slotted spoon to a bowl and keep warm
26
Pour braising liquid through a fine sieve into a large saucepan and discard solids
27
Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter
28
Serve oxtails and sauce with celery root puree or mashed potatoes