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Let me transform this hearty classic into a rich and soul-warming dish that showcases oxtail's incredible flavor and tenderness. This braised oxtail slowly simmers in aromatic red wine and beef stock until it's meltingly tender, creating a dish that's both rustic and elegant.
I discovered the magic of braised oxtail in my grandmother's kitchen, watching her transform this humble cut into something extraordinary. The patience required is always rewarded with incredible flavor.
Essential Ingredients
- Oxtail: Look for pieces with a good mix of meat and fat. The marbling creates incredible richness.
- Red wine: Choose a full-bodied wine you'd enjoy drinking. The wine's character concentrates as it cooks.
- Beef stock: Homemade is wonderful, but a good quality store-bought stock works well.
- Fresh herbs: Fresh rosemary and bay leaves add aromatic depth.
- Tomato paste: Adds richness and helps thicken the sauce.
- Onions: They practically melt into the sauce, creating natural sweetness.
Creating Your Braised Masterpiece
- Step 1:
- Begin by letting your oxtail come to room temperature - about 30 minutes.
- Step 2:
- Pat each piece completely dry for better browning.
- Step 3:
- Season generously with salt and pepper on all sides.
- Step 4:
- Heat your Dutch oven until it's properly hot - a drop of water should dance.
- Step 5:
- Sear the meat in batches - don't crowd the pan.
- Step 6:
- Take your time with the browning - it's crucial for flavor.
- Step 7:
- Sauté the vegetables until they're properly softened.
- Step 8:
- Scrape up every browned bit when deglazing with wine.
- Step 9:
- Arrange the meat so it's mostly submerged in liquid.
- Step 10:
- Keep the braise at a gentle bubble in the oven.
- Step 11:
- Check periodically - the meat should be very tender but not falling apart.
- Step 12:
- Strain the sauce for silky smoothness.
- Step 13:
- Let the meat rest while finishing the sauce.
In my kitchen, this dish signals a special occasion. There's something magical about the transformation that happens during those hours of slow cooking.
Perfect Pairing Suggestions
- Creamy polenta to soak up the rich sauce.
- Crusty bread for mopping up every drop.
- A bold red wine that echoes the braising liquid.
Some of my favorite memories involve sharing this meal with friends, everyone quiet at first bite before the chorus of appreciation begins.
This braised oxtail reminds me that the best recipes aren't about rushing - they're about giving ingredients time to develop their deepest flavors, rewarding your patience with something truly spectacular.