Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, braised oxtail in a red wine reduction. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Remove the oxtails from the pan and set aside. Stir in the shallots, garlic, onion, carrots, and celery. Pour in the wine and broth.
Braised oxtail in a red wine reduction is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Braised oxtail in a red wine reduction is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have braised oxtail in a red wine reduction using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Braised oxtail in a red wine reduction:
- Take 3-5 pounds oxtails
- Make ready 1 cup flour
- Make ready 1 T pepper
- Make ready pinch garlic powder
- Take pinch onion powder
- Make ready 1 bottle dry red wine reduced by half
- Get 1 quart beef broth
- Prepare pinch thyme
- Prepare 2 bay leaves
- Make ready Couple minced garlic
- Prepare 1 onion
- Take 3 carrots
- Take 3 celery
- Make ready 2 leeks
- Make ready handful parsley
- Make ready dash oregano
And oxtails are a cut of meat that are especially well suited for long low braises. Oxtails have a lot of collagen, which after hours in a flavorful braising liquid, breaks down and becomes tender and succulent. Red wine adds rich flavor to the meat, and whole tomatoes break down in the sauce. Wipe out Dutch oven and return oxtail to pot.
Instructions to make Braised oxtail in a red wine reduction:
- Combine the flour, salt, pepper, garlic powder, onion powder and dredge the oxtails in the flour.
- Seat the meat on both sides and make sure you get a nice browning, this is developing the flavor…
- Combine the veggies and sauté until soft. Add the spices and simmer until fragrant.
- Pour in the wine and broth. Cover and place in 325 oven for 3 to 4 hours until meat is falling off the bone.
- 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.
Bring to a simmer and cook, partially covered, turning oxtail to prevent drying out. Stir in the tomato paste, herbs, lemon zest, sugar and tomatoes. Pour in the wine and allow to bubble up to lift all the meaty flavour at the bottom. Add the chopped tomatoes, beef stock and water. Place the oxtail pieces back into the pot along with all the resting juices.
So that is going to wrap it up with this special food braised oxtail in a red wine reduction recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
