Red-Wine-Braised Oxtails

Name: Red-Wine-Braised Oxtails
Yield: 0
Ingredients: Ingredients:; Two 750-ml. bottles of dry red wine (preferably Burgundy); 12 large pieces of oxtail (approximately 6 pounds in total); 1/2 stick (1/4 cup) of unsalted butter; 5 shallots; 5 cloves of garlic; 2 medium carrots; 2 medium leeks (white parts only); 1 medium onion; 2 celery ribs; 3 sprigs of fresh thyme; 3 bay leaves; 1 bunch of parsley stems; Approximately 4 cups of beef broth; Accompaniment: celery root puree or mashed potatoes

Previous

Next

Red-Wine-Braised Oxtails: A Delicious Delight for Meat Lovers

Are you a meat lover who enjoys indulging in rich, flavorful dishes? If so, then red-wine-braised oxtails might just be the perfect dish for you. Picture tender, succulent oxtails slowly simmered in a luscious red wine sauce, creating a melt-in-your-mouth experience that will leave you craving for more.

The Magic of Braising

Before we dive into the details of this delectable dish, let’s talk about the magic of braising. Braising is a cooking technique that involves searing meat at high heat and then slowly simmering it in a liquid, such as wine or broth, until it becomes tender and flavorful.

When it comes to oxtails, braising is the perfect method to unlock their full potential. Oxtails are a tough cut of meat that require long, slow cooking to transform them into a tender delicacy. The low and slow cooking process allows the collagen in the meat to break down, resulting in juicy, fall-off-the-bone goodness.

The Red Wine Elixir

Now, let’s talk about the star of the show: the red wine. The choice of red wine is crucial for this dish, as it adds depth and complexity to the braising liquid. A full-bodied red wine, such as Cabernet Sauvignon or Merlot, works wonders in infusing the oxtails with rich flavors.

As the oxtails braise in the wine, the flavors meld together, creating a symphony of taste. The wine adds a fruity undertone, while also balancing the richness of the meat. It’s like a magical elixir that transforms the oxtails into a culinary masterpiece.

The Slow Cooked Symphony

Imagine the tantalizing aroma that fills your kitchen as the oxtails slowly cook in the red wine sauce. The meat becomes tender and succulent, absorbing all the flavors of the braising liquid. Each bite is a harmonious blend of savory meat, robust wine, and aromatic herbs and spices.

As the oxtails braise, the sauce thickens and intensifies in flavor. It becomes a velvety, rich gravy that clings to the meat, creating a heavenly combination of textures. The dish is best enjoyed with a side of creamy mashed potatoes or buttery polenta, allowing you to savor every last drop of the flavorful sauce.

Frequently Asked Questions

1. Can I use a different type of meat for this recipe?

While oxtails are traditionally used for this recipe, you can experiment with other cuts of meat, such as beef shanks or short ribs. Just keep in mind that the cooking time may vary.

2. Can I make this dish in a slow cooker?

Absolutely! You can easily adapt this recipe for a slow cooker. Simply follow the same steps of searing the meat and saut√©ing the aromatics before transferring everything to the slow cooker. Cook on low heat for 6-8 hours or until the meat is tender.

3. Can I use white wine instead of red wine?

While red wine is traditionally used for braising oxtails, you can experiment with white wine if you prefer a lighter flavor profile. Just keep in mind that the final result may be slightly different.

4. Can I make this dish ahead of time?

Yes! In fact, this dish tastes even better the next day as the flavors have had time to develop. Simply store it in the refrigerator and reheat before serving.

5. Can I freeze the leftovers?

Absolutely! This dish freezes well, allowing you to enjoy it at a later time. Just make sure to store it in an airtight container or freezer bags to maintain the quality.

6. What are some suitable side dishes to serve with red-wine-braised oxtails?

Some delicious side dishes that complement this dish include creamy mashed potatoes, buttery polenta, roasted vegetables, or a fresh green salad.

7. Can I substitute the wine with another liquid?

If you prefer not to use wine, you can substitute it with beef broth or a combination of beef broth and grape juice for a similar flavor profile.

8. How long does it take to braise oxtails?

The cooking time for oxtails can vary depending on the size and thickness of the pieces. Generally, it takes around 2-3 hours of slow cooking for the oxtails to become tender and flavorful.

In Conclusion

Red-wine-braised oxtails are a true delight for meat lovers. The slow cooking process infuses the oxtails with the rich flavors of the red wine, resulting in a dish that is tender, succulent, and bursting with taste. Whether you’re hosting a dinner party or simply treating yourself to a special meal, this dish is sure to impress. So, gather your ingredients, pour yourself a glass of wine, and get ready to indulge in a culinary masterpiece!

Red-Wine-Braised Oxtails

Servings0

Ingredients:
Two 750-ml. bottles of dry red wine (preferably Burgundy)
12 large pieces of oxtail (approximately 6 pounds in total)
1/2 stick (1/4 cup) of unsalted butter
5 shallots
5 cloves of garlic
2 medium carrots
2 medium leeks (white parts only)
1 medium onion
2 celery ribs
3 sprigs of fresh thyme
3 bay leaves
1 bunch of parsley stems
Approximately 4 cups of beef broth
Accompaniment: celery root puree or mashed potatoes

Preheat the oven to 325Â°F.
In a 4- to 6-quart heavy saucepan, boil the wine until it is reduced by about half (approximately 3 1/4 cups).
Trim the oxtails and pat them dry. Season the oxtails with salt and pepper.
In a deep, heavy ovenproof kettle that is just large enough to hold the oxtails in one layer, heat 1 tablespoon of butter over moderately high heat until the foam subsides.
Brown half of the oxtails on all sides, transferring them to a bowl. Repeat this process with the remaining oxtails and butter, transferring them to the same bowl.
Coarsely chop the shallots, garlic, carrots, leeks, onion, and celery.
Add the chopped vegetables to the kettle and cook them in 1 tablespoon of butter over moderately low heat, stirring, until they are softened.
Arrange the oxtails over the vegetables and add the reduced wine, herbs, and enough broth to just cover the oxtails.
Bring the liquid to a boil and braise the oxtails, covered, in the middle of the oven for 3 to 3 1/2 hours, or until the meat is very tender but not falling off the bone.
Transfer the oxtails with a slotted spoon to a bowl and keep them warm.
11