Recipe: Perfect Braised Oxtail in Red wine

Braised Oxtail in Red wine. Kostenlose Lieferung möglich Riesenauswahl an Markenqualität. Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl.

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. You can have Braised Oxtail in Red wine using 25 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Braised Oxtail in Red wine

1. Prepare of (more or less) 1kg Oxtail.
2. It's of red wine (I used Merlot).
3. Prepare of beef stock (premade or powder).
4. Prepare of carrots chopped in chunks.
5. It's of chopped and peeled tomatoes.
6. You need of onion (I prefer red).
7. Prepare of Oil.
8. You need of Water -between 200ml and 500ml depending on the moisture the pot.
9. You need of Seasoning (garlic / parsley / salt and pepper).
10. Prepare of Spiced RICE.
11. Prepare of rice (depending on how many people will eat).
12. You need of Finely chopped onion.
13. You need of finely chopped carrot.
14. It's of garlic finely chopped.
15. It's of chicken stock cube.
16. Prepare of Water.
17. You need of Fresh sides.
18. It's of broccoli.
19. Prepare of Cherry tomatoes.
20. Prepare of Feta cheese.
21. Prepare of Cilantro.
22. Prepare of Avocado.
23. You need of Olive oil.
24. It's of Salt and pepper.
25. It's of Lemon juice.

Wipe out Dutch oven and return oxtail to pot. Bring to a simmer and cook, partially covered, turning oxtail to prevent drying out. Stir gently to mix and scrape browned bits free. Oxtail is braised in bacon, vegetables, fresh herbs, and red wine until it is fall off of the bone, melt in your mouth, beefy goodness!

Braised Oxtail in Red wine instructions

1. Fry and brown onions in a large pot with some oil.
2. Add defrosted room temperature oxtail in the pot and fry until brown and set aside.
3. Fry carrots, garlic and tomatoes for about a minute (you don't want it soft too soon).
4. Add the oxtail back in the pot along with the red wine and beef stock as well as a handful of parsley..
5. Cover the pot and turn down the heat and allow it to simmer for 3-4 hours slowly. Make sure to check on it every 40 min or so to prevent it from drying out. Add more water/stock (just bear in mind that stock is salty) I mix it 50/50 (half stock and half water ratio) to ensure that it's not too salty..
6. You can always add more salt or seasoning but you can't take it out, and oxtail is not a dish for a gamble ;).
7. For the spiced rice: fry together all ingredients in a pot with some oil until soft and fragrant. Add the rice last. And yes without water at first..
8. Add water to rice and cover and cook over low heat until there's no more water left..
9. Fresh sides: steam the broccoli until preferred tenderness and just before serving sprinkle a little salt/pepper and feta over..
10. Salad: Chop avocado and cilantro together and add lemon juice and a drop or two of olive oil and mix..
11. Enjoy!!.
12. **this is only a guideline and cooking time may vary. Also, feel free to adjust the wine / garlic ratio and even add extra vegetables like celery and potatoes etc..

Accompanied by the parsnip puree, highlighted in last week's post, this is one of my favorite overall dishes ever!. Braising dishes creates an incredible depth of flavor and often does not require a great deal of work. Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Transfer oxtails with a slotted spoon to a bowl. Add oxtails back to pan, pour over red wine and can of whole stewed tomatoes and bring to a simmer on stove top.