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Braised Oxtails in Red Wine with Vegetables and Herbs Recipe

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4.3 from 6 reviews

This comforting Braised Oxtails recipe features tender, slow-simmered oxtail pieces browned to perfection and cooked in a rich broth infused with red wine, garlic, fresh rosemary, and a savory blend of vegetables. Perfectly braised in a Dutch oven, the oxtails develop deep flavors and melt-in-your-mouth texture, making it an ideal hearty meal for special occasions or cozy dinners.

  • Total Time: 3 hours 20 minutes
  • Yield: 3 servings

Ingredients

Meat and Seasoning

  • 3 pounds oxtail
  • 2 teaspoons garlic salt
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil (divided)

Liquids and Flavorings

  • 1 cup dry red wine
  • 2 tablespoons minced garlic
  • 2 tablespoons ketchup
  • 1 tablespoon beef base
  • 4 cups water (or enough to cover the oxtails)

Vegetables and Herbs

  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup diced carrots
  • 2 sprigs fresh rosemary

Instructions

  1. Season the oxtails: In a small mixing bowl, combine garlic salt, black pepper, and 1 tablespoon of olive oil. Using gloved hands, thoroughly rub this mixture all over the oxtails to evenly coat them with seasoning.
  2. Brown the oxtails: Pour the remaining 2 tablespoons of olive oil into a Dutch oven and heat over medium-high until shimmering. Brown the oxtails on all sides until a rich, golden crust forms. This step locks in flavor. Remove oxtails from the pot and set aside.
  3. Deglaze the pan: Pour in the dry red wine and stir vigorously, scraping up the browned bits from the bottom. Bring to a boil to concentrate flavors and evaporate alcohol.
  4. Add aromatics and liquids: Stir in minced garlic, diced celery, onion, carrots, ketchup, and beef base. Pour in 4 cups of water or enough to cover the ingredients and bring everything together.
  5. Return oxtails to pot: Using tongs, carefully nestle the browned oxtails back into the Dutch oven ensuring the meat is fully submerged. Add additional water if necessary to keep the oxtails covered.
  6. Add rosemary: Place the rosemary sprigs into the liquid and gently press them just beneath the surface to infuse the braising liquid with herbal aroma.
  7. Braise the oxtails: Cover the Dutch oven with its lid, reduce heat to low, and let simmer gently for 3 hours. Check halfway through to monitor liquid levels, adding hot water as needed to keep the meat covered without drying out.
  8. Finish and serve: Carefully remove the oxtails from the pot and tent with foil to keep warm. Skim excess fat from the surface of the braising liquid using a spoon or a fat separator. Serve the tender oxtails with the flavorful braising broth and vegetables.

Notes

  • Use a Dutch oven or heavy-bottomed pot for even heat distribution and optimal braising results.
  • If you have time, marinate the oxtails with the seasoning mixture for a few hours or overnight to enhance flavor penetration.
  • Keep the simmer gentle to prevent toughening the meat and to allow collagen breakdown for a tender finish.
  • Skimming excess fat from the braising liquid improves the flavor and texture of the sauce.
  • Serve with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.
  • Replace red wine with beef broth if you prefer a wine-free version, keeping the depth of flavor intact.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Braising
  • Cuisine: American

Find it online: https://recipesvibe.com/braised-oxtails-in-red-wine-with-vegetables-and-herbs-recipe/