Red Wine-Braised Oxtail
(from mchelelau’s recipe box)
Source: http://www.epicurious.com/recipes/food/views/Red-Wine-Braised-Oxtails-14520
Categories: Beef, Main Entree
Ingredients
- Two 750-ml. bottles dry red wine (preferably Burgundy)
- 12 large oxtail pieces (about 6 pounds total)
- 1/2 stick (1/4 cup) unsalted butter
- 5 shallots
- 5 garlic cloves
- 2 medium carrots
- 2 medium leeks (white parts only)
- 1 medium onion
- 2 celery ribs
- 3 fresh thyme sprigs
- 3 bay leaves
- 1 bunch parsley stems
- about 4 cups beef broth
Directions
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Preheat oven to 325°F.
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In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups). Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened.
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Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.
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Serve oxtails and sauce with celery root puree or mashed potatoes.