Braised Oxtails In Red Wine
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
Braised Oxtails In Red Wine is slow cooked to perfection to bring about a rich bold taste you are not soon to forget.
Ingredients
  • 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)
slurry
  • ½ cup flour
  • ¾ cup water
Instructions
  1. Clean the oxtail by rinsing them under cold water and patting dry.
  2. 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.
  3. 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.
  4. 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.
  5. Add the potatoes, carrots, celery, and peas to the stock pot.
Add slurry
  1. 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.
  2. Add the slurry (liquid) to the stockpot. Mix the oxtails, vegetables, and liquid until it thickens for a few minutes.
  3. 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!
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/braised-oxtails-in-red-wine/