Best 2 Wine Braised Oxtail Recipes

Are you looking for an extraordinary culinary experience that will tantalize your taste buds and leave you craving more? Welcome to the realm of wine-braised oxtail, a dish that embodies the harmonious fusion of rich flavors and fall-off-the-bone tenderness. This article will guide you through the intricacies of preparing this delectable dish, providing you with a step-by-step roadmap to culinary excellence. From selecting the perfect cut of oxtail to creating a symphony of flavors with aromatic vegetables, herbs, and the perfect wine, we will unveil the secrets behind crafting this timeless masterpiece. So, prepare to embark on a culinary adventure as we delve into the art of making wine-braised oxtail, a dish that is sure to impress even the most discerning palate.

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WINE-BRAISED OXTAIL

Wine-Braised Oxtail image

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

Ingredients

2 1/2 teaspoons coarse kosher salt, more as needed
2 teaspoons black pepper
1/2 teaspoon ground allspice
5 pounds beef oxtails, patted dry
2 tablespoons extra-virgin olive oil
4 shallots, peeled, trimmed and sliced lengthwise 1/4-inch-thick
4 large carrots, peeled and cut into 3-inch lengths
2 small or 1 large celeriac, peeled and cut into 2-inch chunks
1 tablespoon tomato paste
6 large garlic cloves, finely chopped
1 bottle (750 milliliters) dry red wine
1 cup chicken stock
5 parsley sprigs, plus 1/4 cup chopped parsley leaves
2 rosemary branches
2 bay leaves
Grated zest of 1 lemon
Torn celery leaves, for garnish (optional)

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

WINE-BRAISED OXTAIL

Wine-Braised Oxtail image

Oxtail is cooked low and slow with red wine until tender and succulent. Peppery watercress is added at the last minute until it's just wilted.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 7

Ingredients

4 pounds large, meaty oxtail pieces, patted dry
Kosher salt and freshly ground pepper
2 tablespoons safflower or other neutral-tasting oil
1 cup unbleached all-purpose flour
1/2 cup red wine
1 bunch watercress, trimmed
1 bunch watercress, trimmed

Steps:

Season oxtail generously with salt and pepper. In a large Dutch oven, heat oil over medium-high. Place flour in a shallow pie pan; season with salt and pepper. Dredge oxtail in flour mixture until coated all over, shaking off excess.
Working in batches, sear oxtail in Dutch oven until well browned on all sides, about 15 minutes. Remove oxtail and set aside. Wipe out Dutch oven and return oxtail to pot. Add wine and enough water to cover oxtail halfway, about 3 cups. Bring to a simmer and cook, partially covered, turning oxtail to prevent drying out. After 3 hours, add additional 2 cups water if necessary. Continue cooking until meat is tender and pulls away from bone, 3 hours more.
Remove oxtail and set aside. Pour cooking liquid into a fat separator. Allow fat to rise to top. Pour defatted cooking liquid back into pot. Cook over medium-high heat until reduced and thickened, about 15 minutes. Return oxtail to pot and stir in watercress. Cook until oxtail is heated through, about 5 minutes.
Serve oxtail either on the bone or with meat removed from bone and transferred to a shallow dish. Pour reduced cooking liquid and watercress mixture over meat and serve immediately.

Tips:

Choose the right oxtail: Look for oxtails that are meaty and have a good amount of fat on them. This will help ensure that the dish is flavorful and tender.
Braise the oxtails properly: When braising the oxtails, make sure to use a heavy-bottomed pot or Dutch oven. This will help to evenly distribute the heat and prevent the oxtails from burning.
Use a flavorful braising liquid: The braising liquid is what will give the oxtails their flavor, so make sure to use a flavorful base. Some good options include red wine, beef broth, and vegetable broth.
Add vegetables and herbs: Vegetables and herbs will add flavor and depth to the dish. Some good options include carrots, celery, onions, garlic, thyme, and bay leaves.
Cook the oxtails until they are fall-off-the-bone tender: This will typically take at least 2-3 hours. You can check the oxtails for doneness by inserting a fork into the meat. If the fork slides in easily, the oxtails are done.

Conclusion:

Wine-braised oxtail is a delicious and hearty dish that is perfect for a special occasion. The tender oxtails, flavorful braising liquid, and vegetables make for a truly memorable meal. So next time you are looking for a special dish to serve your friends and family, give wine-braised oxtail a try.