Braised Oxtails (Print Version)
# Ingredients:
→ Meat and Oil
01 -
3 to 4 pounds oxtail, cut into pieces
02 -
1/4 cup canola oil or other vegetable oil
→ Aromatics
03 -
2 to 3 medium onions, diced
04 -
2 to 3 cloves garlic, crushed
05 -
2 to 3 bay leaves
06 -
1 teaspoon whole black peppercorns
07 -
1 sprig fresh rosemary
→ Liquids and Seasonings
08 -
1 cup red wine
09 -
4 cups beef stock
10 -
1/4 cup tomato paste
11 -
1/4 teaspoon Kosher salt
12 -
1 dash freshly ground black pepper
→ For the Sauce
13 -
1 tablespoon unsalted butter
14 -
1 tablespoon all-purpose flour
# Instructions:
01 -
Preheat oven to 300 F. Pat oxtail pieces dry with paper towels.
02 -
Heat oil in Dutch oven over high heat. Sear oxtails until brown on all sides. Remove and set aside.
03 -
Lower heat to medium. Sauté onions and garlic for 5 minutes until onions are translucent.
04 -
Add wine and scrape browned bits from bottom of pan. Return oxtails to pot.
05 -
Add stock, tomato paste, bay leaves, peppercorns, rosemary, salt, and pepper. Bring to boil.
06 -
Cover pot and transfer to oven. Cook for 3 hours.
07 -
Strain 2 cups braising liquid. Make roux with butter and flour, then whisk in hot strained liquid. Simmer 15 minutes until thickened.
08 -
Strain sauce, season to taste. Serve oxtails with generous portion of sauce.
# Notes:
01 -
Stores in fridge for up to 4 days
02 -
Reheat over medium heat in saucepan
03 -
Can be made ahead for better flavor