Recipe: Delicious Braised oxtail in a red wine reduction

Recipe: Delicious Braised oxtail in a red wine reduction Delicious, fresh and tasty.

Braised oxtail in a red wine reduction. Remove the oxtails from the pan and set aside. Stir in the shallots, garlic, onion, carrots, and celery. Pour in the wine and broth.

Bring to a boil, reduce heat and add a bouquet garni made by tying the parsley, thyme and bay leaf together in cheesecloth with butcher's twine.

Martin Ray Cabernet Sauvignon - it's pretty much become my favorite cabernet with which to cook.

Add wine to the pan and scrape the browned bits off the bottom (the remnants of the sautéed meat and vegetables).

You can have Braised oxtail in a red wine reduction using 16 ingredients and 5 steps. Here is how you cook that.

Ingredients of Braised oxtail in a red wine reduction

1. You need 3-5 pounds of oxtails.

2. It’s 1 cup of flour.

3. You need 1 T of pepper.

4. Prepare pinch of garlic powder.

5. Prepare pinch of onion powder.

6. It’s 1 bottle of dry red wine reduced by half.

7. It’s 1 quart of beef broth.

8. You need pinch of thyme.

9. Prepare 2 of bay leaves.

10. It’s Couple of minced garlic.

11. Prepare 1 of onion.

12. You need 3 of carrots.

13. You need 3 of celery.

14. You need 2 of leeks.

15. It’s handful of parsley.

16. You need dash of oregano.

Reduce the wine by half and add the meat back to the pan.

Add beef stock (just enough to cover the meat and vegetables), bay leaves, parsley stems, and thyme to the pan.

Add oxtail to bowl and rub the mixture all over the meat.

Wipe out Dutch oven and return oxtail to pot.

Braised oxtail in a red wine reduction instructions

1. Combine the flour, salt, pepper, garlic powder, onion powder and dredge the oxtails in the flour..

2. Seat the meat on both sides and make sure you get a nice browning, this is developing the flavor….

3. Combine the veggies and sauté until soft. Add the spices and simmer until fragrant..

4. Pour in the wine and broth. Cover and place in 325 oven for 3 to 4 hours until meat is falling off the bone..

5. 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..

The smell of meat braising on a Sunday afternoon gives the entire house a warm comforting feeling.

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.

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.