Albers Beef Oxtails (2 lb Pack)

Slow Braised Oxtail

1. Preheat the oven to 300 F. Dice the oxtail into medium-sized pieces and pat them dry.
2. In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of vegetable oil over high heat. Add the oxtails and sear them thoroughly, turning to brown on all sides. Once they’ve developed a nice brown crust, remove the oxtails from the pot and set them aside.
3. Lower the heat to medium and add 2 diced onions and 3 diced cloves of garlic to the pot. Sauté for 5 minutes, or until the onions are slightly translucent.
4. Add 1 cup of a dry red wine, such a cabernet or merlot, and scrape all the browned bits from the bottom and sides of the pan.
5. Return the oxtails to the pot along with 4 cups of beef stock. Add 1/4 cup of tomato paste, 2-3 bay leaves, 1 tsp. of whole black peppercorns, and 1 sprig of fresh rosemary. Season with salt and pepper to taste.
6. Bring the heat to high until the liquid boils. Cover with a tight-fitting lid and carefully transfer the pot to the preheated oven. Cook for 3 hours.
7. Remove the pot from the oven, take off the lid, and let the meat cool in the braising liquid while preparing the sauce.
8. Ladle out about 2 cups of the braising liquid and pour it through a mesh strainer into a liquid measuring cup. Skim off any fat from the top.
9. Heat 1 Tbsp. of unsalted butter in a separate saucepan over medium-high heat, then gradually stir in 1 Tbsp. of all purpose flour until a paste forms. Heat for a few minutes, stirring until it is of light brown color.
10. Whisk the hot cooking liquid into the flour and butter slowly. Simmer the sauce for about 15 minutes until thickened. Pass it through a fine-mesh strainer to remove any lumps, and season to taste with salt and pepper.
11. Remove the oxtails from the pot, place them on a deep serving platter or individual plates, and spoon over a generous portion of the sauce. Serve with your favorite sides and enjoy!