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Braised Oxtails in Red Wine Sauce
Braised Oxtails in Red Wine Sauce
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Prep Time:
30 minutes
Cook Time:
240 minutes
Total Time:
270 minutes
Butter-seared oxtails slow-roasted to tender perfection, ideal for cozy winter nights.
Ingredients:
  • 2 (750 milliliter) bottles dry red wine
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • 5 pounds beef oxtail, cut into pieces
  • 0.25 cup butter, divided
  • 5 shallots, chopped
  • 5 cloves garlic, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 sprigs flat-leaf parsley
  • 5 cups beef broth
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C) for the perfect cooking temperature.
  • Reduce the red wine in a large saucepan over medium-high heat until it's halved. While that's reducing, mix flour, garlic powder, onion powder, salt, and pepper in a large bowl. Coat the oxtail in the seasoned flour, shaking off any extra. Next, heat 1 tablespoon of butter in a roasting pan over medium-high heat and sear the oxtail on all sides for about 10 minutes until browned.
  • Take out the oxtails from the pan and keep them aside. Lower the heat to medium-low and melt an additional 1 tablespoon of butter in the pan. Add shallots, garlic, onion, carrots, and celery. Sauté until vegetables are soft, approximately 10 minutes. Mix in thyme, bay leaf, parsley, beef broth, and reduced red wine. Arrange the seared oxtails on the vegetables in one layer and bring to a boil.
  • Seal tightly with a lid or aluminum foil, and bake in a preheated oven until oxtail is tender and almost falling off the bone, for 3 to 3 1/2 hours.
  • After the oxtail becomes tender, transfer the meat to a serving dish, cover to keep warm. Sieve the leftover braising liquid into a saucepan. Boil until the sauce reduces to 2 cups. Stir in the remaining butter, then drizzle over the oxtail before serving.

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