Braised Oxtail
Melt-in-your-mouth braised oxtail served in a deep, rich red wine and roasted root vegetable reduction.
- 180 min
- 451 kcal / serving
- hard
- Protein
- 26.2 g
- Fat
- 33.9 g
- Carbs
- 8.7 g
Contains: sulphites, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
4 servings
- 1 kg oxtail (cut into segments)
- 2 pc onions (coarsely diced)
- 2 pc carrots (sliced)
- 1 stalk celery (diced)
- 2 pc garlic cloves (chopped)
- 400 ml red wine (full-bodied)
- 400 ml beef stock
- 3 tbsp olive oil
- 2 pc laurel / bay leaves
Method
- Heat the olive oil in a large heavy Dutch oven and sear the oxtail pieces thoroughly until deeply browned on all sides.
- Remove the meat; add the onions, carrots, celery, and garlic to the remaining fat and roast for 5 minutes.
- Deglaze the pan with half of the red wine, scraping up all the browned bits stuck to the bottom.
- Once the wine has mostly evaporated, pour in the remaining red wine, beef stock, and add the bay leaves.
- Return the meat to the pot, cover with a tight lid, and simmer over low heat for 2.5 to 3 hours until completely tender.
- Remove the meat, strain the sauce through a fine sieve, reduce briefly over high heat, season, and serve with the meat.
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