Slow Braised Oxtail
- Preheat the oven to 300 F. Dice the oxtail into medium-sized pieces and pat them dry.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the pot from the oven, take off the lid, and let the meat cool in the braising liquid while preparing the sauce.
- 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.
- 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.
- 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.
- 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!
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