Sunday Supper: Red Wine and Tomato Braised Oxtails Recipe

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Are you ready to elevate your Sunday supper to a whole new level?

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Sunday Supper: Red Wine and Tomato Braised Oxtails Recipe
Total
3 hr 25 min
Servings
4

Method

  1. Preheat the oven to 325°F.

  2. Heat a large braising dish over medium-high heat and drizzle with olive oil.

  3. Season the oxtails with salt and pepper.

  4. When the oil is shimmering, add the oxtails to the braising dish.

  5. Sear the oxtails on all sides until they turn a deep golden brown.

  6. Once the oxtails are browned, remove them from the pan and set them aside.

  7. Add the sliced shallots to the pan and stir to scrape up the brown bits from the bottom.

  8. Cook the shallots until they begin to take on some color, which takes about 8 minutes.

  9. Add the oxtails back to the pan.

  10. Pour in the red wine and can of whole stewed tomatoes.

  11. Bring the mixture to a simmer on the stovetop.

  12. Cover the dish with a lid and place it in the oven.

  13. Cook until the oxtails are fork-tender, which usually takes about 3 hours.

  14. Once the oxtails are tender, remove the tails and the sprig of oregano from the braising liquid.

  15. In a separate pan, reduce the braising liquid over medium-high heat until it thickens enough to coat the back of a spoon, which takes about 20 minutes.

  16. Warm the oxtails in the reduced sauce before serving

About this recipe

Are you ready to elevate your Sunday supper to a whole new level? Look no further than this mouthwatering red wine and tomato braised oxtails recipe. Picture tender, succulent meat falling off the bone, immersed in a rich and hearty sauce that is bursting with flavors. This is comfort food at its finest, a dish that will warm your soul and leave you craving for more.

The Magic of Oxtails

Oxtails are a cut of beef that comes from the tail of a cow. Despite being a relatively inexpensive cut, oxtails are incredibly flavorful and have a rich, gelatinous texture when cooked low and slow. The collagen in the connective tissues breaks down during the braising process, resulting in a melt-in-your-mouth experience that is hard to resist.

Choosing the Right Wine

When it comes to braising oxtails, the choice of wine is crucial. You want a red wine that can stand up to the robust flavors of the meat and complement the acidity of the tomatoes. A full-bodied wine with good tannin structure, like a Cabernet Sauvignon or a Syrah, works beautifully in this recipe. The wine will infuse the dish with its complexities, adding depth and richness to every bite.

Slow and Steady Wins the Race

Patience is key when it comes to braising oxtails. This is not a dish that can be rushed. The meat needs time to become tender and develop its full potential. By cooking the oxtails low and slow, you allow the flavors to meld together, creating a dish that is truly unforgettable.

Frequently asked questions

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

While oxtails are the traditional choice for this recipe, you can certainly use other cuts of meat. Beef short ribs or beef shanks would be excellent alternatives that would yield equally delicious results.

. Can I make this recipe in a slow cooker?

Absolutely! This recipe can easily be adapted for a slow cooker. Simply follow the instructions for browning the oxtails and sautéing the vegetables, then transfer everything to the slow cooker and cook on low for 6-8 hours or until the meat is tender.

. Can I freeze the leftovers?

Yes, you can definitely freeze any leftover braised oxtails. Allow the dish to cool completely, then transfer it to an airtight container or freezer bags. It will keep well in the freezer for up to 3 months. Just make sure to thaw it thoroughly before reheating.

. Can I use white wine instead of red wine?

While red wine is the traditional choice for this recipe, you can experiment with using white wine if you prefer. Keep in mind that the flavors will be different, and the sauce may be lighter in color. A dry white wine like Chardonnay or Sauvignon Blanc would work well.

. Can I make this recipe ahead of time?

Absolutely! In fact, this dish tastes even better the next day as the flavors continue to develop. You can prepare it a day in advance, let it cool, and then refrigerate it. When you're ready to serve, simply reheat it gently on the stovetop or in the oven until warmed through.

. Can I omit the wine from the recipe?

While the wine adds depth and complexity to the dish, you can omit it if you prefer. You can substitute the wine with beef broth or a combination of broth and red wine vinegar for a tangy kick.

. Can I use fresh tomatoes instead of canned tomatoes?

Absolutely! If you have fresh ripe tomatoes on hand, feel free to use them instead of canned tomatoes. Simply blanch them in boiling water for a few seconds, then plunge them into an ice bath to easily remove the skins. Chop the tomatoes and use them in place of the canned tomatoes in the recipe.

. Can I serve this dish with something other than mashed potatoes?

While mashed potatoes are a classic accompaniment to braised oxtails, you can certainly get creative with your sides. Creamy polenta, buttered noodles, or even crusty bread would all be delicious choices to soak up the flavorful sauce.

In conclusion, this red wine and tomato braised oxtails recipe is a showstopper that will impress your family and friends. The tender meat, the robust flavors, and the rich sauce combine to create a truly memorable dining experience. So, go ahead and give it a try. Your Sunday supper will never be the same again!

AprilCook, recipe developer and the heart of Chefwiz. More about April

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