Indulge in the comforting richness of oxtails braised slowly until they fall off the bone, swimming in a robust red wine sauce. This classic dish combines beefy depth with the bright acidity of dry red wine, enhanced by aromatic thyme, parsley, and whole cloves. The meat is first seared for a deep crust, then simmered with root vegetables and stock until incredibly tender. A roux thickens the strained cooking liquid into a glossy, luxurious sauce. Perfect for cold winter evenings or special family dinners, this meal offers a profound flavor experience that rewards patience. Serve over creamy mashed potatoes to soak up every drop of the savory sauce.
Oxtails In Red Wine Sauce
Description
Indulge in the comforting richness of oxtails braised slowly until they fall off the bone, swimming in a robust red wine sauce. This classic dish combines beefy depth with the bright acidity of dry red wine, enhanced by aromatic thyme, parsley, and whole cloves. The meat is first seared for a deep crust, then simmered with root vegetables and stock until incredibly tender. A roux thickens the strained cooking liquid into a glossy, luxurious sauce. Perfect for cold winter evenings or special family dinners, this meal offers a profound flavor experience that rewards patience. Serve over creamy mashed potatoes to soak up every drop of the savory sauce.Ingredients
Directions
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Heat oil in a heavy large Dutch oven over high heat.
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Season oxtails generously with salt and pepper.
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Add oxtails to the Dutch oven and cook until browned on all sides, about 12 minutes.
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Transfer oxtails to a platter and set aside.
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Add celery, carrots, leeks, onion, and garlic to the pot.
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Saut vegetables until golden brown, about 8 minutes.
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Arrange the browned oxtails on top of the vegetables.
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Add red wine, thyme, parsley, cloves, and bay leaves to the pot.
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Bring to a boil and cook until the liquid is reduced by half, about 15 minutes.
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Add chicken stock to the pot.
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Bring the mixture back to a boil.
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Reduce heat to low.
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Cover the Dutch oven tightly and simmer until the meat is very tender, about 1 1/2 hours.
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Remove oxtails from the cooking liquid and tent with foil to keep warm.
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Strain the cooking liquid through a fine-mesh sieve into a bowl.
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Skim fat from the surface of the strained liquid and reserve.
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Transfer 2 tablespoons of the reserved skimmed fat to a heavy medium saucepan over medium heat.
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Add flour to the fat and stir constantly until the mixture browns, about 10 minutes.
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Whisk in the strained cooking liquid gradually to avoid lumps.
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Simmer the sauce, stirring frequently, until it thickens enough to coat the back of a spoon and reduces to 2 cups, about 45 minutes.
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Season the sauce to taste with salt and pepper.
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Return the oxtails to the sauce and transfer everything to a large serving bowl.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 164.4kcal
- % Daily Value *
- Total Fat 11.6g18%
- Saturated Fat 1.7g9%
- Cholesterol 0.0mg0%
- Sodium 90.5mg4%
- Total Carbohydrate 15.0g5%
- Dietary Fiber 3.9g16%
- Sugars 6.2g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This dish can be prepared 1 day ahead. After cooking, return oxtails to the sauce, cover, and refrigerate. Rewarm gently over low heat before serving.
Serving Suggestion: This entre is terrific served over creamy mashed potatoes, which help absorb the rich sauce.
Ingredient Note: Ensure you use dry red wine for cooking; sweet or dessert wines will alter the flavor profile significantly.
