Description
This Slow-Cooked Braised Oxtail in Red Wine recipe offers tender, flavorful meat that melts in your mouth after hours of slow cooking. Rich red wine and aromatic herbs create a deep, comforting sauce perfect for a hearty meal.
Ingredients
Scale
Main Ingredients
- 2 pounds oxtail
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
For the Braising Liquid
- 2 cups red wine
- 1 cup beef broth
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Brown the Oxtail: Heat the olive oil in a large skillet over medium-high heat. Add the oxtail pieces and brown them on all sides to develop flavor and seal in juices.
- Sauté the Vegetables: Remove the browned oxtail and set aside. In the same skillet, add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Deglaze with Red Wine: Pour in the red wine, scraping up any browned bits stuck to the bottom of the skillet to incorporate them into the sauce.
- Add Braising Ingredients: Stir in beef broth, tomato paste, bay leaves, and thyme. Return the browned oxtail to the pot with the liquids.
- Slow Cook: Cover the pot and cook on low heat for 6-8 hours, allowing the oxtail to become tender and the flavors to meld.
- Season and Serve: Remove bay leaves, season with salt and pepper to taste, and serve hot, ideally with mashed potatoes or crusty bread.
Notes
- For best results, use a heavy-bottomed pot or Dutch oven for even heat distribution.
- Slow cooking times can be adjusted based on your equipment; a slow cooker can also be used on low for 8 hours.
- Leftovers taste even better the next day as flavors continue to develop.
- Skim excess fat from the surface after cooking for a leaner dish.
