Braised Oxtail
A testament to the magic of slow cooking, this Braised Oxtail will be the star of the show on your dinner table. It's a set it and forget it kind of recipe and the meat comes out sooooo tender after braising in wine, stock and herbs. An easy recipe that anyone can make.
Servings 4 people
Ingredients
- 3 lb beef oxtail 1 per person, your butcher will cut them into steaks!
- 1/2 cup flour
- 1 tbsp salt
- 2-3 tbsp neutral oil
- 1 leek chopped
- 2 carrots chopped
- 1 celery stalk chopped
- 4 cloves of garlic chopped
- ¼ cup tomato paste
- 2 cups red wine
- Beef stock approx 4 cups
- Herbs bay leaf, thyme, rosemary
Instructions
- Pat dry the oxtail and trim off any excess fat to your liking. Get a bowl of flour, season with salt, and dredge the meat in the flour until coated and shake off the excess.
- In a dutch oven pot over medium heat, add some oil and sear the oxtail on all sides, until golden brown. Remove and set to the side.
- In the same pot, add chopped leeks, celery, carrots, onion and garlic. Sautée for about 5 minutes until softened.
- Add tomato paste and stir for another few minutes. Add some red wine, nestle the oxtail back inside the pot, and add beef stock until the meat is just covered.
- Bring to a bubble, skim off any foam and discard, add some tied up herbs (I like using a bay leaf, fresh thyme and rosemary), then cover and place into the oven at 325 degrees for 3-4 hours, stirring every hour.
- The meat will be super tender! Remove the herbs and serve with the braised veggies over some polenta with a side of asparagus. Option to blend up the braised veggies with the broth for a thicker sauce.