Braised oxtail in a red wine reduction
Braised oxtail in a red wine reduction

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, braised oxtail in a red wine reduction. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil. Pour in the wine and broth. When finished, take the oxtails out and strain the liquid into another pan.

Braised oxtail in a red wine reduction is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Braised oxtail in a red wine reduction is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook braised oxtail in a red wine reduction using 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Braised oxtail in a red wine reduction:
  1. Prepare 3-5 pounds oxtails
  2. Take 1 cup flour
  3. Prepare 1 T pepper
  4. Make ready pinch garlic powder
  5. Prepare pinch onion powder
  6. Prepare 1 bottle dry red wine reduced by half
  7. Make ready 1 quart beef broth
  8. Take pinch thyme
  9. Take 2 bay leaves
  10. Make ready Couple minced garlic
  11. Get 1 onion
  12. Prepare 3 carrots
  13. Take 3 celery
  14. Get 2 leeks
  15. Make ready handful parsley
  16. Take dash oregano

Bring mixture to a simmer and cook over medium heat until liquid has. Rinse oxtails and pat dry; trim off and discard excess fat. Wipe out Dutch oven and return oxtail to pot. Bring to a simmer and cook, partially covered, turning oxtail to prevent drying out.

Instructions to make Braised oxtail in a red wine reduction:
  1. Combine the flour, salt, pepper, garlic powder, onion powder and dredge the oxtails in the flour.
  2. Seat the meat on both sides and make sure you get a nice browning, this is developing the flavor…
  3. Combine the veggies and sauté until soft. Add the spices and simmer until fragrant.
  4. Pour in the wine and broth. Cover and place in 325 oven for 3 to 4 hours until meat is falling off the bone.
  5. When finished, take the oxtails out and strain the liquid into another pan. Reduce the liquid until it thickens. Pour over the oxtail. I like to serve it over polenta and top with fresh grated Parmesan.

Wipe out Dutch oven and return oxtail to pot. Bring to a simmer and cook, partially covered, turning oxtail to prevent drying out. Add oxtails back to pan, pour over red wine and can of whole stewed tomatoes and bring to a simmer on stove top. Add the wine and use a wooden spoon or heatproof spatula to loosen all the bits from the bottom of the pan. Return the oxtails to the pot along with the stock, tomato paste, bay leaves, peppercorns, and rosemary.

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