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Glazed Oxtails
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Prep Time:
15 minutes
Cook Time:
270 minutes
Total Time:
765 minutes
Best Oxtail slow-cooked in red wine reduction until tender and glazed.
Ingredients:
  • 4 pounds oxtails
  • Kosher salt
  • 1/4 cup extra virgin olive oil
  • 2 cups chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1 (750ml) bottle full-bodied red wine
  • 4 cups veal, beef, or chicken stock
  • 1 teaspoon dried thyme
  • Freshly ground pepper
Instructions:
  • Brown the oxtails: Pat dry with paper towels and season all sides with salt. Heat olive oil in a large Dutch oven over medium-high to high heat. Sear oxtails in batches, starting with the fat side down. Flip with tongs once well-browned on one side. Transfer to a bowl after browning all sides. Add more oil between batches if needed, ensuring not to overcrowd the pan.
  • Sauté the vegetables: Cook onions, celery, and carrots in the pot until translucent and lightly browned, around 5 minutes. Transfer the vegetables to a bowl, cover, and set aside.
  • Deglaze the pan by pouring in the entire bottle of wine, turning up the heat to high, and scraping up the flavorful browned bits from the bottom. Let the wine boil uncovered until it reduces to approximately 1 cup.
  • Place the oxtails back in the pot with the stock and enough water to cover them. Add thyme, bring to a boil, then reduce to a simmer. Let it simmer covered for 2 1/2 hours on the stovetop or in a 350°F oven.
  • Return the vegetables to the pot and let them simmer for an additional 30 minutes.
  • Cool in the refrigerator overnight so flavors can meld and fat can solidify for easy removal, enhancing the oxtail dish. Skip if desired, though chilling will elevate the flavor.
  • After chilling the oxtails, skim and discard the solidified fat from the top of the pot. If the oxtails are at room temperature, use a fat separator or a large metal spoon to remove any excess fat.
  • Heat the oxtails on medium heat until the meat easily pulls off the bones. Use a slotted spoon to transfer oxtails to a bowl and let them cool. Remove the meat from the bones, making sure to discard any tough cartilage caps.
  • For a smoother glaze, strain the sauce by removing the solids from the pot and bringing the liquid to a high boil while the oxtails cool.
  • Simmer the meat until the sauce thickens to a glossy glaze: Once the liquid reduces by half, return the oxtail meat to the pot. Boil until the liquid becomes a light syrupy consistency. Lower the heat to simmer, stirring occasionally to prevent sticking. Once the glaze reaches the desired thickness, remove from heat and serve.

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