Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, braised oxtail in red wine. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. 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. Don't be scared off by oxtail just because you may never have cooked it before. It's as meaty and rich as short ribs, and just as straightforward to prepare.
Braised Oxtail in Red wine is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Braised Oxtail in Red wine is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have braised oxtail in red wine using 25 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Braised Oxtail in Red wine:
- Prepare (more or less) 1kg Oxtail
- Prepare 600 ml red wine (I used Merlot)
- Get 300 ml beef stock (premade or powder)
- Make ready 4-5 carrots chopped in chunks
- Prepare 2-3 chopped and peeled tomatoes
- Make ready 1 onion (I prefer red)
- Take Oil
- Make ready Water -between 200ml and 500ml depending on the moisture the pot
- Make ready Seasoning (garlic / parsley / salt and pepper)
- Get Spiced RICE
- Prepare 2-4 cups rice (depending on how many people will eat)
- Take 1/2 Finely chopped onion
- Get 1/2 finely chopped carrot
- Get 1 clove garlic finely chopped
- Make ready 1/2 chicken stock cube
- Take Water
- Get Fresh sides
- Get 300 g broccoli
- Make ready Cherry tomatoes
- Get Feta cheese
- Make ready Cilantro
- Take Avocado
- Take Olive oil
- Take Salt and pepper
- Make ready Lemon juice
Transfer oxtails with a slotted spoon to a bowl. His small plate dishes (tapas) are exquisite examples of Spanish and Basque tradition. This recipe is actually two parts: If you find yourself in hibernation mode with a crackling fire to warm your toes and a ruby red in hand, this hearty slow-braised Red Wine Oxtail has your name on it. Oxtail is the ultimate weekend food.
Instructions to make Braised Oxtail in Red wine:
- Fry and brown onions in a large pot with some oil
- Add defrosted room temperature oxtail in the pot and fry until brown and set aside
- Fry carrots, garlic and tomatoes for about a minute (you don't want it soft too soon)
- Add the oxtail back in the pot along with the red wine and beef stock as well as a handful of parsley.
- Cover the pot and turn down the heat and allow it to simmer for 3-4 hours slowly. Make sure to check on it every 40 min or so to prevent it from drying out. Add more water/stock (just bear in mind that stock is salty) I mix it 50/50 (half stock and half water ratio) to ensure that it's not too salty.
- You can always add more salt or seasoning but you can't take it out, and oxtail is not a dish for a gamble ;)
- For the spiced rice: fry together all ingredients in a pot with some oil until soft and fragrant. Add the rice last. And yes without water at first.
- Add water to rice and cover and cook over low heat until there's no more water left.
- Fresh sides: steam the broccoli until preferred tenderness and just before serving sprinkle a little salt/pepper and feta over.
- Salad: Chop avocado and cilantro together and add lemon juice and a drop or two of olive oil and mix.
- Enjoy!!
- **this is only a guideline and cooking time may vary. Also, feel free to adjust the wine / garlic ratio and even add extra vegetables like celery and potatoes etc.
This recipe is actually two parts: If you find yourself in hibernation mode with a crackling fire to warm your toes and a ruby red in hand, this hearty slow-braised Red Wine Oxtail has your name on it. Oxtail is the ultimate weekend food. A time for slow cooking and lazy lunches shared with good friends and restorative conversations. This recipe is the first of two oxtail dishes that I will make - this being the more simple, more American version, cooked down slowly with red wine and root vegetables, and a future recipe being the Cuban oxtail stew, or rabo encendido. I just found this version on the New York Times recipe page and gave it a shot, replacing a non-latin.
So that is going to wrap this up for this special food braised oxtail in red wine recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
