Braised oxtails in red wine sounds so elegant. Doesn’t it? A dish you would expect to be served at a five-star restaurant as the main course. The ambiance would suggest white tablecloths, with a single rose in a skinny vase, and a small volta candle on the table. You would think oxtails were one expensive cut of meat however, that was not always the case.
Years ago I can remember being able to purchase oxtails at an affordable price, it was considered a cheap cut of protein. However, today the cost of oxtails has skyrocketed. Everything old is new again, but at a higher price.
You can find oxtails at numerous upscale restaurants throughout the country. I guess they found out what I already knew while I was growing up, oxtails are flavorful. They have a bold flavor from the meat all the way to the bones. Once you experience the taste of oxtail you are not soon to forget the rich flavor.
Succulent pieces of tough cuts of meat seasoned to perfection and cooked long and slow until the meat falls off the bone. It’s safe to say I dream about a dish like this. However, patience is necessary so as to be rewarded with all of the lovely goodness.
Start by seasoning the oxtails with salt, pepper, onion powder, garlic powder and dredging the meat in flour. Heat some vegetable oil on medium heat in a cast iron skillet, and braise the oxtails on all sides until golden brown.
I used beef stock, wine (optional), water, Worcestershire sauce, steak sauce, Italian seasoning, Bay leaves, dried Rosemary, and two sliced carrots in a large heavy pot (Dutch oven) to create a flavorful stock to cook the oxtails in. Use the spices that you prefer in the stock, I tend to use whatever the spices I have on hand.
Carefully transfer the oxtails to the stock pot. Add cold water to completely covering the oxtails. Bring the mixture to a boil then lower the heat. Place a lid on the pot and allow the oxtails to simmer for close to two hours. Monitor the liquid, and replenish often as the stock evaporates during the cooking process. Add more water if the stock gets too low. Cook until tender.
Prep the vegetables as the oxtails continue to cook during the first second hours. At the third hour add the vegetables to the oxtail stew. I like firm vegetables in which they keep their structure when eating. Adding the vegetables near the last hour reduces the risk of having mushy vegetables.
To thicken the Braised Oxtails In Red Wine make a slurry made from flour and water. Once the stew begins to simmer again added the Le Fregola pasta(rice or small pasta), and orzo pasta, usually about twenty minutes near the end of cooking. At this point, you won’t be able to stop yourself from tasting. Add more seasoning if needed. The aroma is simply amazing! Don’t forget to remove the bay leaves before eating.
Who knew that a once cheap cut of meat could command such favor? A slow braise with lots of spices and a nice red wine can have you booking a reservation at a five-star restaurant. However, don’t do it! Try your hand at making your own Braised Oxtails In Red Wine using the recipe provided. And know you will have left-overs that will taste even better the next day, you can thank me later.
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- 3 pounds oxtails, cleaned
- 1 cup flour, dredge oxtails in
- 2 teaspoon salt, divided
- 2 teaspoon pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup vegetable oil
- 2 teaspoons Worcestershire sauce
- 1 teaspoons steak sauce
- 2 carrot, thinly sliced
- ¼ cup tomato paste
- 1 teaspoon Italian seasoning
- 2 Bay leaves
- 1 teaspoon dried Rosemary
- 2 stalks celery, chopped
- 2 cups beef broth
- 1 cup red wine
- 3 cups water
- 4 large potatoes, chopped in large cubes
- 3 large carrots, coarsely cubed
- ½ cup frozen peas
- 1 large onion, coarsely chopped
- 2 stalks celery, chopped in large chunks
- 3 tablespoons orzo pasta
- ¼ cup Le Fregola pasta, rice or pasta (optional)
- ½ cup flour
- ¾ cup water
- Clean the oxtail by rinsing them under cold water and patting dry.
- Season the oxtails with salt, pepper, onion powder, garlic powder and dredge the meat in flour. Heat the vegetable oil on medium heat in a cast iron skillet, and braise the oxtails on all sides until golden brown.
- In a large heavy pot (Dutch oven) create the stock to cook the oxtails by adding beef stock, tomato paste, wine (optional, use extra beef stock or water instead), water, Worcestershire sauce, steak sauce, Italian seasoning, Bay leaves, dried Rosemary, and two carrots thinly sliced.
- Transfer the oxtails to the stock pot. Add cold water to completely covering the oxtails. Bring the mixture to a boil then lower the heat. Place a lid on the pot and allow the oxtails to simmer for close to two hours. Monitor the liquid, and replenish often as the stock evaporates during the cooking process. Add more water if the liquid gets too low. Cook until tender.
- Add the potatoes, carrots, celery, and peas to the stock pot.
- In a small bowl combine the flour and cold water making a smooth paste. Add some of the warm stock to the paste until it becomes a liquid form.
- Add the slurry (liquid) to the stockpot. Mix the oxtails, vegetables, and liquid until it thickens for a few minutes.
- Cook for another thirty minutes until the vegetables are tender. Add the other half of the seasoning if needed. Remove the bay leaves and enjoy!
