Braised oxtail in a red wine reduction
Braised oxtail in a red wine reduction

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, braised oxtail in a red wine reduction. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Oxtails in a red-wine braised reduction sauce. Competition BBQ, Homecooking , All Things Food. Oxtails are browned in butter before they go into the oven for a long slow roast that makes them perfectly tender.

Braised oxtail in a red wine reduction is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Braised oxtail in a red wine reduction is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook braised oxtail in a red wine reduction using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Braised oxtail in a red wine reduction:
  1. Get 3-5 pounds oxtails
  2. Prepare 1 cup flour
  3. Prepare 1 T pepper
  4. Make ready pinch garlic powder
  5. Take pinch onion powder
  6. Make ready 1 bottle dry red wine reduced by half
  7. Take 1 quart beef broth
  8. Prepare pinch thyme
  9. Get 2 bay leaves
  10. Take Couple minced garlic
  11. Take 1 onion
  12. Make ready 3 carrots
  13. Get 3 celery
  14. Take 2 leeks
  15. Make ready handful parsley
  16. Get dash oregano

Toss oxtails with remaining pan gravy. Taste and adjust seasonings if necessary. In a small bowl, toss together chopped parsley, garlic, lemon zest and a pinch of salt. Toss oxtails in flour, firming it on well.

Instructions to make Braised oxtail in a red wine reduction:
  1. Combine the flour, salt, pepper, garlic powder, onion powder and dredge the oxtails in the flour.
  2. Seat the meat on both sides and make sure you get a nice browning, this is developing the flavor…
  3. Combine the veggies and sauté until soft. Add the spices and simmer until fragrant.
  4. Pour in the wine and broth. Cover and place in 325 oven for 3 to 4 hours until meat is falling off the bone.
  5. When finished, take the oxtails out and strain the liquid into another pan. Reduce the liquid until it thickens. Pour over the oxtail. I like to serve it over polenta and top with fresh grated Parmesan.

Heat oil in a large frying pan then brown with oxtails slowly. Transfer these to a baking dish or casserole. Add shallots, red wine and sufficient beef stock or water to completely cover the meat. Add port, cloves and some freshly milled black pepper. Trim off any excess fat from the oxtail and place in a large bowl.

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