BRAISED OXTAILS WITH VEGETABLES AND RED WINE SAUCE
Steps:
- FOR OXTAILS: Place oxtails in heavy large pot; sprinkle with peppercorns and salt. Add red wine, carrots, onion, parsley, thyme and bay leaf. Cover and refrigerate at least 8 hours and up to 1 day. Preheat oven to 350. Using tongs, transfer oxtails to large bowl. Strain marinade, reserving vegetables and marinade separately. Heat oil in very large ovenproof pot over high heat. Pat oxtails dry. Working in batches, add oxtails to pot and brown on all sides, about 10 minutes per batch. Transfer to large bowl. Add drained vegetables, celery, shallots and garlic to pot; saute until beginning to soften, about 9 minutes. Return meat to pot. Pour marinade over meat-vegetable mixture. Bring to boil. Add both stocks and bring to boil. Cover pot. Transfer to oven; bake until oxtails are very tender, about 2 hours 15 minutes. FOR VEGETABLES: Bring stock and 2 tablespoons butter to boil in heavy medium saucepan. Reduce heat to medium. Add carrots and simmer until tender, about 12 minutes. Using slotted spoon, transfer carrots to medium bowl. Add onions to stock mixture and simmer until tender, about 20 minutes. Drain well; add onions to carrots in bowl. Meanwhile, mix remaining 2 tablespoons butter with flour in small bowl to combine. Using tongs, transfer oxtails to large serving bowl; cover with foil to keep warm. Strain cooking liquid into large saucepan. Bring to simmer over medium-high heat. Whisk in butter-flour mixture; simmer until thickened, whisking frequently, about 4 minutes. Season with salt and pepper. Pour sauce over oxtails. Arrange carrots and pearl onions around oxtails. Sprinkle with chives and serve.
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Lovely zone 2
[email protected]This dish was a bit too rich for my taste. The oxtails were very fatty and the sauce was very heavy. I would not make this again.
Muhammad Shazad
[email protected]I love this recipe! The oxtails are always fall-off-the-bone tender and the sauce is so flavorful. I usually serve it over mashed potatoes or rice.
Hassan Khan
[email protected]This recipe was easy to follow and the oxtails turned out great. The meat was tender and the sauce was flavorful. I will definitely be making this again.
slava slava
[email protected]I made this dish for a party and it was a huge success. Everyone loved the oxtails and the sauce. I would definitely make this again.
Karl Weber
[email protected]This recipe was delicious! The oxtails were so tender and flavorful, and the sauce was perfect. I served it over rice and it was a hit with my family.
Sajath Mohamed
[email protected]I was disappointed with this recipe. The oxtails were tough and the sauce was bland. I would not recommend this recipe.
Taha Jani
[email protected]This dish was very time-consuming to make, but it was worth it. The oxtails were fall-apart tender and the sauce was rich and flavorful. I would definitely make this again for a special occasion.
Ramzan Bukhari
[email protected]The oxtails were a bit tough, but the sauce was delicious. I think I would cook the oxtails for a longer period of time next time.
Amna Hamoor
[email protected]This recipe was easy to follow and the oxtails were cooked to perfection. The sauce was flavorful and the vegetables were tender. I would definitely recommend this recipe.
Bijoy Hassan
[email protected]I followed the recipe exactly and the oxtails turned out perfectly. The meat was so tender and juicy, and the sauce was delicious. I will definitely be making this again.
sadia haider
[email protected]This dish was a hit with my family! The oxtails were fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and everyone loved it.